Frog Congee!!!

After waiting YEARS to have this again, Alnedra cooked up a storm of a frog congee for us – after she had actually brought the frog meat with her all the way from Singapore! Japanese customs luckily didn’t have a problem with her little import.

frog bits

To start we used some froggie torsos and legs to make a stock.

frog bits in pot

Just in water with some salt. You can add in some powdered veggie or chicken stock too.

After skimming off the foam we added in a couple of cups of rice, stirring occasionally to make sure that the rice wasn’t sticking to the bottom of the pot.

*Note: we cleaned the other legs before we added them to the pot by pouring boiling water over them in a bowl. This washes off the protective film you find on meat like frog and even chicken.

We then added the remaining legs to the pot and simmered a bit longer. Served out in bowls with a drizzle of sesame oil and sprig of parsley.

frog congee!

The congee was wonderfully creamy, and the frog meat was tender and sweet. Frog meat is like chicken texture-wise, but tastes more fish like. There is hardly any fat to worry about – basically it’s tender meat that slides off of the bone and doesn’t take much to chew. Easy to make so if you can find frog meat – hop to it!

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