Classic Singapore Frog Porridge (Cháo Ếch Singapore)
Món truyền thống · Singaporean
A comforting and deeply flavorful Singaporean classic, this dish features tender, braised frog legs served atop a smooth, savory rice porridge. It's a beloved comfort food, often enjoyed late at night.
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Nguyên liệu
- Jasmine rice1 cup
- Chicken broth6 cups
- Frog legs1.5 lbs
- Ginger2-inch piece
- Garlic4 cloves
- Shaoxing wine2 tbsp
- Soy sauce3 tbsp
- Oyster sauce1 tbsp
- Sesame oil1 tsp
- White pepper1/2 tsp
- Saltto taste
- Wateras needed
- Scallions2 stalks
- Cilantrofor garnish
Các bước
- 1
Rinse the rice thoroughly. In a large pot, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until rice is very soft and porridge consistency. Stir occasionally to prevent sticking.
- 2
While the porridge cooks, prepare the frog legs. Mince ginger and garlic. Cut frog legs into manageable pieces if large.
- 3
In a separate pan or wok, heat a little oil. Sauté minced ginger and garlic until fragrant.
- 4
Add the frog legs to the pan and stir-fry for a minute. Add Shaoxing wine, soy sauce, oyster sauce, and a splash of water. Simmer for 10-15 minutes, or until frog legs are cooked through and tender. Stir in sesame oil and white pepper.
- 5
Season the porridge with salt to taste.
- 6
To serve, ladle the hot porridge into bowls. Top generously with the braised frog legs and their sauce. Garnish with chopped scallions and cilantro.
