Frog legs with Ginger & Scallion - 姜葱田鸡
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- เผยแพร่เมื่อ 13 ก.ย. 2024
- Recipe at: www.themeatmen....
Frog meat is literally named “field chicken” in Mandarin, which is indeed a more than appropriate name. For those who hasn’t tasted frog meat before, It does taste very similar to chicken, with a slightly soft and springy texture.
Ginger and scallion is a combo one can’t go wrong with! This aromatic combo conceals the slightly fishy flavour. And when paired with the succulent frog legs, makes for an EXCITING and DELICIOUS meal. Best served with piping hot porridge!
Using the same sauce and marinate, you can also substitute the frog legs with chicken, fish or even other meats.
#themeatmensg #zichar #frog #legs #succulent #ginger #scallion
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new and spicy ingredients to frog legs.AWESOME TWIST AND TIPS.thank you for sharing.
this is awesome, and not difficult at all. Gonna try it for sure
I'm a fan of your channel, froglegs is one of my favourite too. Followed this recipe but taste ain't close to the stalls in Geylang is offering.
You have the recipe similar to that of Geylang's Kungpao Froglegs? Today decided to make some changes by adding Worchestersire sauce, rehydrated dried chilies and hsiaoshing wine, it tasted much better.
Singaporean frog porridge next!
我想看咕噜肉。 我看你们煮那道牛油黄金鸡很像好好吃，我也想学！
+Esterëlle- chan 刚刚好，我们有 th-cam.com/video/FXHpmwXLi84/w-d-xo.html
谢谢。我死而无憾了哈哈哈哈哈
Yummy! :-)
I have tried this recipe. Tasted not bad but not amazing. The sauce is lacking something. Maybe sugar?
Hi there, my family love frog legs and I’ve tried replicating claypot frog legs sold everywhere in SG at home. Unfortunately the texture always turn out tough although I try to cook it as swiftly as possible. Would adding baking soda here help? Even 5 mins of cooking seem too long though. Can you please advise ? Thank you so much!
make gong bao frog leg 😁
gong xee ,thank you for uplaoding this vedio of ,frog legs recipe . gong xee gong xee .
woooooo I've been waiting for this!!! it's okay to replace the frog with chicken? and btw.. thanks!! :)
+shristi gurung yup it's okie, just adjust and make sure chicken is cook through.
+theMEATMENsg hehe yay! thanku!! :>
I like your cook but you put seasoning very faster... I can’t look ...do slow please.. Thanks
The music doesn't help your video. Have a voiceover instead so you can explain why you do things.
It will be helpful if you can list the ingredients in the description. To follow your recipe, I often have to start and stop and rewind to catch it on the screen. Sometimes, white words are lost in the background.
Where to buy the frog ?
may i know what is the purpose of Sodium Bicarbonate? Can i replace it with Baking soda?
it's to tenderise the meat, you can use baking soda
Hi! Do you use the dark ( sweet ) soy sauce or the dark ( salty) kind? Your video is so easy to follow and looks really amazing! Great job fellows!
+Janet Chow Thanks!! for the soy sauce it's the salty kind.
+theMEATMENsg I tried to follow your recipe and I used the Dark soy sauce ( salty kind ) but after mixing the marinate, my frog looks kind of light brown. It didn't have the darker consistency in the video. Is there a thick dark soy sauce that isn't sweet ( like the Thai version ) that I'm missing? Thanks!
+Janet Chow hmm to help, we use the second one on the page Super Grade Dark soy sauce www.chuencheong.com/products/prodlist.aspx?CateID=47
+theMEATMENsg I think mine was a little on the watery side. Just made the dish and it was not as excellent looking as yours of course. I used the Kim Lan brand ( from Taiwan). I'm based in NYC ( from SG ) but I'll keep a look out for the brand in the Asian supermarket here. One more question. I simmered it for 5 mins but it was still a little raw on the inside. Maybe I needed more time as I'm using a regular gas stove? Thank so so much again for answering all my questions! Yourrecipes really rocks!
If we don't have frog, can we use chicken instead?
+Ecly Ecly yes you can use chicken too
Hi, may I know where do you purchase the wok you used during this video?
Yeah I would like to know too!
+Aiman Ibrahim it's a supor diamond lady wokpan 28cm but they no longer sell it here in Singapore we are now in the process of looking for another wokpan as we have lots or request from fans about it.
+theMEATMENsg Alright thank you. Looking forward for your next recipes!
No shallots or dried chilli?
+Jon Ng Dried chili is kung pao frog legs
宫保frog legs pls!🙆
Test
That's not a proper spatula!
+Clement Ang haha it's a silicon heat resistance spatula we really like using it!
+Clement Ang That's a good spatula that is ideal for tiny pieces of spices or cooking sauces!