Feeling lethargic or just simply tired from your hectic lifestyle? Well, fred not! We have the prefect meal for you! Our Home-cook, Anne has prepared a nutritious Steamed Frog Legs with Essence of Chicken meal packed with all kinds of goodness that will drive all your exhaustion away!
| Servings | Prep Time |
| 4 person | 1 hour 15 minutes |
| Cook Time |
| 15 minutes |
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Feeling lethargic or just simply tired from your hectic lifestyle? Well, fred not! We have the prefect meal for you! Our Home-cook, Anne has prepared a nutritious Steamed Frog Legs with Essence of Chicken meal packed with all kinds of goodness that will drive all your exhaustion away!
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Ingredients
- 300 g frog remove veins and chop into 4 pcs each
- 1 box silken beancurd cut into 8 even pieces
- 1 bottle Brand’s Essence of Chicken with Cordyceps
- 5 g Wolf berries soak in warm water
- 1 tsp sea salt
- 3 thin slices ginger julienned
- 3 sprigs spring onions cut 1 inch long
Tofu seasoning
- ½ tsp cornflour
- 1 tsp wasabi
- 2 tbsp Brand’s Essence of Chicken with Cordyceps
Frog leg seasoning
- 1 tsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp chinese cooking wine shao xing
- ½ tsp sugar
- 1 dash of pepper
Instructions
Step 1: Marinade the frog leg
- On a plate with frog meat, add in all the seasoning. Mix evenly, cling wrap the bowl and transfer it into the chiller to marinate for 1 hour.
Step 2: 45 mins later, prepare the tofu and seasoning
- Rub the cornflour on each bean curd slice. Set aside in a steaming plate.
- Mix the wasabi with Brand’s Essence of Chicken with Cordyceps. Set aside.
Step 3: Prepare the frog to steam
- Remove the frog meat from the chiller. Toss it with a pinch of sea salt.
- 20 mins later, spread some julienned ginger on the steaming plate. Lay the frog meat on the ginger and spread the remaining julienned ginger and ½ portion of wolfberries on the meat.
Step 4: Steam in a double-deck steamer
- Heat up the water in the steamer. Place in the frog and tofu in different deck, steam for 7 – 10 mins.
Step 5: Assemble and ready to serve
- Brush the wasabi mixture on each beancurd.
- Lay the frog meat on the beancurd.
- Complete the dish by pouring the remaining chicken essence and garnishing it with spring onions and remaining wolfberries. Serve immediately with rice / porridge.