Claypot Tien Kai Fun (Claypot Paddy Frog Rice)

April 1, 2008 | By carol In Recipes |

Ingredients:

200 grams padi frogs (tien kai), cleaned and cut into serving pieces
200 grams fragrant long grain rice, washed and drained
400 ml. water
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon shredded ginger
1 teaspoon chopped garlic
a few drops dark soy sauce

Marinade (A):
1 tablespoon premium oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
2 tablespoon Shao Hsing Hua Tiau cooking wine (optional)
1 tablespoon ginger juice
1 teaspoon sesame oil

Marinade (B):
1 teaspoon salt
1/2 teaspoon sugar
1 tsp corn oil

Garnishing:
chopped spring onions and Chinese parsley
chilli strips

Procedure:

Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes. Put rice into a clay pot, add enough water and bring to a boil. Cook rice till the water almost dries up. Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce (for color). Dish out into the clay pot. Cover and cook till rice is fluffy. Serve the clay pot rice with garnishing.

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