Steamed Frog Legs with Essence of Chicken
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
4person 1hour 15 minutes
Cook Time
15minutes
Servings Prep Time
4person 1hour 15 minutes
Cook Time
15minutes
Ingredients
  • 300g frogremove veins and chop into 4 pcs each
  • 1box silken beancurdcut into 8 even pieces
  • 1bottle Brand’s Essence of Chicken with Cordyceps
  • 5g Wolf berriessoak in warm water
  • 1tsp sea salt
  • 3thin slices gingerjulienned
  • 3sprigs spring onionscut 1 inch long
Tofu seasoning
  • ½tsp cornflour
  • 1tsp wasabi
  • 2tbsp Brand’s Essence of Chicken with Cordyceps
Frog leg seasoning
  • 1tsp cornstarch
  • 1tbsp sesame oil
  • 1tbsp chinese cooking wineshao xing
  • ½tsp sugar
  • 1 dash of pepper
Instructions
Step 1: Marinade the frog leg
  1. 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
  1. Rub the cornflour on each bean curd slice. Set aside in a steaming plate.
  2. Mix the wasabi with Brand’s Essence of Chicken with Cordyceps. Set aside.
Step 3: Prepare the frog to steam
  1. Remove the frog meat from the chiller. Toss it with a pinch of sea salt.
  2. 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
  1. 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
  1. Brush the wasabi mixture on each beancurd.
  2. Lay the frog meat on the beancurd.
  3. Complete the dish by pouring the remaining chicken essence and garnishing it with spring onions and remaining wolfberries. Serve immediately with rice / porridge.