Frog Congee 田雞粥

A comforting Cantonese congee featuring tender frog legs marinated and cooked in a silky smooth rice porridge, garnished with fresh ginger and scallions.

Nutrition (per serving)

Ingredients

• 300g Frog legs, cleaned and chopped into pieces
• 150g White rice
• 1.5 Liters Water or Chicken broth
• 30g Fresh ginger, julienned (half for marinade, half for garnish)
• 2 stalks Scallions, chopped (half for marinade, half for garnish)
• 1 tbsp Shaoxing wine
• 1 tbsp Light soy sauce
• 1 tsp Sesame oil
• 1/4 tsp White pepper powder
• 1 tbsp Cornstarch
• 1/2 tsp Salt (or to taste)
• 1 tbsp Cooking oil

Steps

1. Wash and rinse the White rice until the water runs clear. Soak the rice in Water or Chicken broth for at least 30 minutes, or preferably overnight.
2. In a bowl, combine the Frog legs with Shaoxing wine, Light soy sauce, Sesame oil, White pepper powder, Cornstarch, half of the Fresh ginger, and half of the Scallions. Mix well and marinate for 15-20 minutes.
3. Transfer the soaked White rice and its soaking Water or Chicken broth to a large pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-50 minutes, stirring occasionally to prevent sticking, until the rice grains burst open and the congee is thick and smooth.
4. Once the congee is smooth, add the marinated Frog legs and Cooking oil to the pot. Stir gently and cook for about 3-5 minutes, or until the frog legs are cooked through and tender. Season with Salt to taste.
5. Ladle the Frog Congee into serving bowls. Garnish with the remaining Fresh ginger and Scallions. Serve hot.

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