Claypot Kung Pao Frog

There’s a food delivery service here that serves Singaporean food. It usually serves as my cooking inspiration because I know it’s not too hard to prepare them and it costs like only 25% of what we pay if we were to have it delivered (100RMB vs 25RMB inclusive of all ingredients). Pair it with some plain congee, you will feel like you’re back at Geylang enjoying a steaming pot of frog leg porridge (tian ji zhou / 田鸡粥).

Recipe adapted from luxuryheaven.


500g Frog meat, cut into smaller pieces
8 Dried Chillies (remove seeds)
2 Chilli padi / bird-eye chillies (remove seeds and cut)
1 small Onion/leek
2 sprigs of Spring onion
5 slices of Ginger
4 cloves of Garlic, sliced
1 tbsp Oyster sauce
2 tbsp Sugar
1 tbsp Black Vinegar
2 tsp Dark Soya sauce
1 tsp Light Soya sauce
2 tbsp Chinese cooking wine
1 tsp Sesame oil
Pinch of Salt2 tbsp oil(2 tbsp of water+2 tbsp Cornstarch to thicken the sauce)

1 tsp Soya sauce
1 tsp Oyster sauce
Pinch of Sugar
½ tsp Cornflour
½ tsp Sesame oil
Dash of Pepper and Salt


1. Cut up your frog meat, separating the legs and the body so that it is easier to eat them. Marinade the frogs for at least 30mins.

2. Heat 2 tbsp of oil in claypot. Sautéed the onion/leek, garlic, ginger, dried chili and fresh chili till fragrant.

3. Add in the frog legs and the seasonings (oyster sauce, sugar, vinegar, dark soya sauce, light soya sauce, cooking wine, sesame oil

4. Let the sauce simmer fo about 5mins till the legs are cooked

5. If there is too much sauce, add in the cornstarch to thicken the sauce a little 

6. Throw in spring onions and mix well.

7. Serve your frog legs with some cooked porridge.

Bon appetit!

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