Claypot Dried Chilli Frog Leg Porridge | Don Signature Crab - Singapore Food Guide

Name: Claypot Dried Chilli Frog Leg Porridge | Don Signature Crab - Singapore Food Guide
Total time: 70 min
Ingredients: 500 g frog legs, cleaned (approx. 8–10 legs); 200 g jasmine rice (about 1 cup), rinsed; 1 1/2 L chicken stock or light fish stock; 2–3 dried chillies (dried chilli padi or bird's eye dried chillies), toasted and roughly chopped; 3 tbsp neutral oil (vegetable or peanut) for chilli oil; 1 thumb (30 g) ginger, julienned; 4 cloves garlic, thinly sliced; 2 shallots, thinly sliced; 1 tbsp light soy sauce; 1 tsp fish sauce (optional, for umami); 1 tsp sugar; 1/2 tsp white pepper, freshly ground; 1 tbsp Shaoxing wine or dry sherry (optional); 2 stalks spring onion, chopped (separate white & green parts); 1 tbsp toasted sesame oil; 2 tbsp fried shallots (for garnish); Fresh coriander leaves (cilantro), a small handful for garnish; Juice of 1/2 lime (optional, to brighten); 1 small claypot (about 1.5–2 L) or heavy-bottomed pot; Salt to taste; Optional: 1 egg, beaten (for a silkier porridge finish); Optional: sambal or achar to serve

donsignaturecrab.sg

Singapore-style claypot frog leg porridge featuring tender frog legs, toasted dried chilli and slow-simmered rice for a comforting, hawker-inspired one-pot meal

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Ingredients

500 g frog legs, cleaned (approx. 8–10 legs)
200 g jasmine rice (about 1 cup), rinsed
1 1/2 L chicken stock or light fish stock
2–3 dried chillies (dried chilli padi or bird's eye dried chillies), toasted and roughly chopped
3 tbsp neutral oil (vegetable or peanut) for chilli oil
1 thumb (30 g) ginger, julienned
4 cloves garlic, thinly sliced
2 shallots, thinly sliced
1 tbsp light soy sauce
1 tsp fish sauce (optional, for umami)
1 tsp sugar
1/2 tsp white pepper, freshly ground
1 tbsp Shaoxing wine or dry sherry (optional)
2 stalks spring onion, chopped (separate white & green parts)
1 tbsp toasted sesame oil
2 tbsp fried shallots (for garnish)
Fresh coriander leaves (cilantro), a small handful for garnish
Juice of 1/2 lime (optional, to brighten)
1 small claypot (about 1.5–2 L) or heavy-bottomed pot
Salt to taste
Optional: 1 egg, beaten (for a silkier porridge finish)
Optional: sambal or achar to serve