Mock Frog-Leg Congee

My family loves the frog porridge at Lion City Frog Porridge especially my boys. However for $8.00 a frog and with such little meat, it can rather expensive when we bring our little troops out for supper.

Anyway one of the most similar meat to frog leg is actually the chicken thigh, so when the cravings kick in and our wallet is feeling not too generous, what do we do? Well, it is to CIY (Cook-It-Yourself). 🙂

It is not difficult to do this dish but a little tedious as we need to marinate and cook the chicken,  cook the congee separately and assemble them together.

Servings: 4 pax

A: Cooking The Chicken

Ingredients

• 4 pcs Chicken Thighs (skinned & cut to bite size pcs)
•  2tsp Fish Saucec
• 2tbs Oyster Sauce
• 2tsp Sesame Oil
• 1tsp Dark Soya Sauce
• a dash Pepper
• 1tsp corn flour (only to be added before cooking)
• 2 slices ginger
• 4 segments of garlic clove (chopped finely)
• 2 sprigs spring onion
• 100ml Stock (chicken or dashi)
• a splash of Chinese Cooking Wine

Method (with step-by step photos)

1. Cut the chicken thigh meat into bite size pieces
2. Marinate the chicken with fish sauce, oyster sauce, sesame oil, dark soya sauce and pepper  for at least 30 mins.
3. Before cooking, mix in the corn flour.
4. Heat oil and fry the ginger till fragrant.
5. Add in garlic and fry till fragrant.
6. Add in marinated chicken and fry till nearly cook.
7. Add the splash of chinese  cooking wine to deglaze.
8. Add in stock. Bring to a boil, then simmer till sauce thickens.  (water will do fine too if you do not have stock)
9. Add in sprigs of spring onions for flavour and garnish.
10. Plate and put aside.

B: Cooking the Congee

Ingredients

• 2.5 cups of Short Grains (approx 375g)- washed & rinsed
• 1.5L of Water
• 1L of Chicken/Dashi Stock
• 1/2 ladle Sesame Oil

 Method (with step-by step photos)

1. Rinse short grains rice till water runs clear (abt 3-4 washes)
2. Bring to a boil and lower fire to medium. Give it a stir occasionally to prevent bottom from burning.
3. When the liquid is starting to run low, add in the stock gradually(300 ml at a time), stirring it at the same time, till you get a smooth, thick consistency. Takes about 45 mins to 1hr.
4. Add in the sesame oil and give it a good stir. (This makes the congee smooth.)

Assemble

Spoon the congee into a bowl and top it off with the chicken and the sauce.

Things to Note:

1. Its is very important to use stock to cook the congee as it is what it gives the grains the flavourful burst each time you put it in your mouth.
2. No seasoning is needed in the congee as the sauce from the chicken already acts as a seasoning for the congee.
3. The chicken dish does not necessarily needs to be eaten with the congee. it is really good with steam rice too.