Ingredients:
4 frogs ( legs separated)
1 tablespoon garlic, minced
1 tablespoon onions, minced ( i used small red ones)
1 tablespoon ginger, minced
1 teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon olive oil ( or other vegetable oil)
1 teaspoon sesame oil
1 teaspoon cornstarch ( cornflour)
buttermilk, for marinating
Directions:
Marinate the 4 pairs of frog legs in buttermilk for 1 hour (may add your favorite seasoning eg chilli flakes or dried herbs) In the meantime, prepare stock: Combine other parts of the frog with 3 cups of water, garlic, onions, ginger, salt and black pepper in a pot, cover, let boil and simmer for about 15minutes Heat olive oil in wok and pan-fry the marinated legs until lightly browned.
Add sesame oil.
Add stock (about 1 1/2 cup, discard extra), cover and simmer legs for 20-30 minutes until tender Combine cornstarch with 1 to 2 tablespoon of cold water, stir until dissolve and use it to thicken the stock if required Serve with rice and stir-fried vegetables for a complete Chinese meal.
Servings: 4
Time preparation: 60 min.
Time total: 90 min.