Saturday, September 20, 2008

Paddy Frog Congee

Recipe by Amy Beh

Paddy frog congee
200g rice, rinsed and drained
2 paddy frogs, cleaned and cut into bite-sized pieces
50g deboned chicken thigh meat, sliced
20g young ginger, shredded
2.5 litres water or chicken stock

Seasoning (A)

½ tsp salt
½ tsp sugar
½ tsp pepper
1 tbsp sesame oil
1 tbsp shallot oil

Seasoning (B)

Dash of pepper
1 tsp light soy sauce or to taste


Chopped spring onion and coriander
2 tbsp finely shredded young ginger

Combine water or chicken stock and rice in a pot. Add ginger and seasoning (A) and bring to a boil. Reduce the heat and simmer for about an hour or until rice is soft.

Add chicken meat and paddy frogs. Cook for 10-15 minutes or until meat is cooked. Add seasoning (B) to taste. Dish out and serve with garnishing.

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