Bullfrog Clay Pot Rice
A Cantonese dish of marinated, oil-soaked frog meat simmered with cloud ear fungus and Chinese yam, then finished with cooked rice in a clay pot.
Ingredients
bullfrog (skinned, washed, patted dry, chopped into pieces, marinated with seasoning for 10 minutes, and passed through hot oil)
12 taels
scallions (cut into 2-inch lengths)
15
ginger
about 10 slices
wood ear mushrooms (soaked in water until soft, rinsed clean, boiled in boiling water for 5 minutes, lifted out, and drained)
half a tael
Chinese yam (boiled in boiling water until tender, lifted out, drained, and each cut into 2 pieces)
10
red dates
to taste
salt
to taste
sugar
to taste
light soy sauce
to taste
dark soy sauce
to taste
ginger juice
to taste
wine
to taste
cornstarch
to taste
oyster sauce
to taste
Instructions
1
Step 1
Boil the Chinese yams until tender, then lift them out and let them drain. Cut each yam into 2 pieces. Soak the wood ear mushrooms in water until soft and rinse them clean, then boil them for 5 minutes, lift them out, and drain. Cut the scallions into 2-inch lengths.
2
Step 2
Skin the bullfrog, wash it, pat it dry, and chop it into pieces. Marinate it with the seasoning for 10 minutes, then pass it through hot oil. Heat 2 tbsp of oil and fry the ginger and scallions until fragrant. Add the bullfrog and stir to coat, add 2 tsp of wine, and turn off the heat.
3
Step 3
Heat 1 tbsp of oil in a clay pot. Add the wood ear mushrooms and Chinese yams, season, and bring to a boil. Simmer briefly and thicken with cornstarch. Add the bullfrog, ginger, and scallions, toss to combine, and bring to a boil.
4
Step 4
Cook the rice in a separate pot until done. Transfer it to the bullfrog pot and simmer briefly. Serve in the clay pot.
