Spicy Mala Frog Porridge (Cháo Ếch Singapore Twist)
60% chuẩn vị · Singaporean-Chinese Fusion
A fiery and numbing twist on the classic, this version incorporates Sichuan peppercorns and chili bean paste for a bold mala flavor profile that complements the tender frog legs and smooth porridge.
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Nguyên liệu
- Jasmine rice1 cup
- Chicken broth6 cups
- Frog legs1.5 lbs
- Ginger1-inch piece
- Garlic4 cloves
- Doubanjiang (Chili Bean Paste)1 tbsp
- Sichuan peppercorns1 tsp
- Chili flakes1 tsp (or to taste)
- Shaoxing wine1 tbsp
- Soy sauce2 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
- White pepper1/4 tsp
- Saltto taste
- Wateras needed
- Scallions2 stalks
- Cilantrofor garnish
Các bước
- 1
Prepare the porridge as described in the Classic recipe, simmering rice in chicken broth until very soft.
- 2
Toast Sichuan peppercorns in a dry pan until fragrant, then grind them into a powder.
- 3
Mince ginger and garlic. Cut frog legs into pieces.
- 4
In a wok or pan, heat oil. Add minced ginger, garlic, doubanjiang, chili flakes, and ground Sichuan peppercorns. Stir-fry until fragrant and the oil turns reddish.
- 5
Add the frog legs and stir-fry briefly. Deglaze with Shaoxing wine. Add soy sauce, sugar, and a splash of water. Simmer for 10-15 minutes until frog legs are tender and the sauce is thick and glossy. Stir in sesame oil and white pepper.
- 6
Season the porridge with salt to taste.
- 7
Serve the hot porridge in bowls, topped with the spicy mala frog legs and sauce. Garnish with chopped scallions and cilantro.
