Gong Bao Frog Legs
Sabtu, 17 Maret 2012
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Back when I was a footling daughter living inward a kampong, I jumped amongst joy whenever it rained at night.
Why?
Because my begetter would become frog hunting, too at that spot would endure a big pot of frog porridge for supper.
(If you're a frog reading this, recollect non to croak besides loudly when it rains, too my begetter is inward your neighbourhood. And yous should teach out this spider web log postal service immediately, because yous actually don't desire to read the side past times side bit.)
Frogs come upwards out of hiding when it rains. My begetter didn't purpose whatever bait to grab wild frogs. He didn't purpose whatever especial equipment either. He basically only reached out too grabbed the frogs that were croaking the loudest.
How to slaughter frogs?
One at a time. My begetter grabbed each frog firmly only about the armpits, thence chopped off its heads. This required a flake of science because he had to teach out the caput one-half attached rather than lop it off completely. Next, he grabbed concur of the caput too yanked, vehement out the entire pare too the insides equally he pulled all the agency down. The body, at nowadays headless, naked too emptied, would direct maintain a piece to terminate twitching.
The frogs tasted similar chicken but much, much better. The texture was finer too smoother, too the nub was much sweeter. Mind yous that was compared to home-bred too genuinely organic, free-range chicken that ran only about the kampong, non the farmed rubbish sold nowadays.
The farmed frogs I purchase at nowadays can't compare to the wild frogs of my childhood. The texture too flavour isn't equally good, thence they're suitable for rigid seasoning. The Szechuan style, amongst chillies, Szechuan peppercorns too vinegar, is perfect.
GONG BAO FROG LEGS (宫保田鸡)
i tbsp lite soya sauce
½ tsp salt
i tsp Shaoxing wine
three frogs (325 g), launder too chop each into vii pieces
1½ tbsp vegetable oil
i piece ginger, pollex size, peel, rinse too piece thinly
four cloves garlic, peel, rinse too piece thinly
four stalks fountain onion, white business office only, rinse too cutting two cm long
xv dried chillies, cutting two cm long, too discard seeds that autumn out
two tbsp Sichuan peppercorns
2-4 bird's middle chillies, rinse too halve lengthwise
i tbsp Shaoxing wine
i tbsp Chinkiang vinegar (镇江醋), or whatever mild, dark vinegar
i tbsp sugar
two tsp spud flour, mix amongst two tbsp water
i tsp white sesame oil
1. Rub lite soya sauce, tabular array salt too vino into frogs. Leave to marinade for xxx minutes.
2. Stir-fry ginger inward hot crude over high estrus till lightly brown. Add garlic too stir till color changes. Add fountain onions, dried chillies, Sichuan peppercorns too chillies. Stir till fragrant, reducing estrus if necessary thence that dried chillies too peppercorns don't burn. Add frogs too stir till heated through. Add wine, vinegar, soya sauce too sugar. Stir till absorbed. Add plenty H2O to encompass one-half of meat, almost ¼ cup. Continue stirring till legs are cooked, a few minutes.
3. Taste too if necessary accommodate seasoning. Add only plenty spud flour too H2O mixture to thicken sauce. Turn off estrus too stir through white sesame oil. Plate too serve immediately.
(Recipe for four persons)
i tbsp lite soya sauce
½ tsp salt
i tsp Shaoxing wine
three frogs (325 g), launder too chop each into vii pieces
1½ tbsp vegetable oil
i piece ginger, pollex size, peel, rinse too piece thinly
four cloves garlic, peel, rinse too piece thinly
four stalks fountain onion, white business office only, rinse too cutting two cm long
xv dried chillies, cutting two cm long, too discard seeds that autumn out
two tbsp Sichuan peppercorns
2-4 bird's middle chillies, rinse too halve lengthwise
i tbsp Shaoxing wine
i tbsp Chinkiang vinegar (镇江醋), or whatever mild, dark vinegar
i tbsp sugar
two tsp spud flour, mix amongst two tbsp water
i tsp white sesame oil
1. Rub lite soya sauce, tabular array salt too vino into frogs. Leave to marinade for xxx minutes.
2. Stir-fry ginger inward hot crude over high estrus till lightly brown. Add garlic too stir till color changes. Add fountain onions, dried chillies, Sichuan peppercorns too chillies. Stir till fragrant, reducing estrus if necessary thence that dried chillies too peppercorns don't burn. Add frogs too stir till heated through. Add wine, vinegar, soya sauce too sugar. Stir till absorbed. Add plenty H2O to encompass one-half of meat, almost ¼ cup. Continue stirring till legs are cooked, a few minutes.
3. Taste too if necessary accommodate seasoning. Add only plenty spud flour too H2O mixture to thicken sauce. Turn off estrus too stir through white sesame oil. Plate too serve immediately.