Monday, July 13, 2015

Gong Bao Chicken 宫保鸡 and frog legs by Angela Seah Thulin

I have always liked the Gong Bao frogs legs from Singapore Geylang lorong 9. The spiciness and taste - I am never tired of it. Since i am away from Singapore, i try to replicate it in my Swedish kitchen and share in my Facebook cooking group - Plate & Palate, i received a lot of good feedback! Give it a try... i'm sure this tastes like the ones you had in Lorong 9 too! 

I'm sharing two recipes here - chicken and frog legs.

Facebook link -

Gong Bao Chicken

Marinate (an hour will do) -
3 big chicken thighs = 760g
1 tsp salt...
1 tbsp cornflour
Few dashes of pepper

Sauce (mix them in a bowl) -
1 tsp black vinegar
2 tbsp oyster sauce
1 1/2 tbsp dark soya sauce
2 1/2 tbsp sugar
1/2 tsp salt
2 tbsp oil
150ml water

To Cook -
1 1/2 tbsp oil
30g ginger, slice
2 stalks scallion, white part only (green for garnish)
About 2 onions - 90g, cut
7 dried chili, deseeded or more
1 chili padi, deseeded

Steps -
1. In a heated pan with 1 1/2 tbsp oil, cook the ginger, onions, white part scallions until fragrant is out.
2. Add the chicken in and cook till half cooked.
3. Then add both chili in and mix well.
4. Follow by the sauce and cook till gravy thicken and that chicken meat is cooked. Off the flames and add the green part scallions in. And some for garnish / serve!

Gong Bao Frog legs


Marinate the frog legs -
Dash of pepper
1/2 tsp salt
2 tsp corn starch

Sauce (mix them in a bowl) -
2 1/4 tbsp sugar
1/2 tsp salt
1 tbsp oil
100ml water
1 tsp black vinegar (I use zhen jiang brand)
1 tbsp oyster sauce
1 tbsp LKK dark soya sauce

To Cook -

7 pairs of legs = 480g
1 tbsp oil
25g ginger, slice
2 stalks scallion, separate the white & green
1 onion 65g, cut into quarters
7 dried chili, deseeded
1 chili padi, deseeded

*Peppercorn - 1/2 tbsp (optional)

Steps -
1. Wash and pat dry the frog legs.

2. Marinate them.
3. Deep fried the frog legs for jus 30secs in hot oil. Drain and set aside.
4. In a pan with 1 tbsp oil, cook the ginger, onions, white part scallions, stir fry a while.
5. Then add both types of chili in and stir well.
6. Add the frog legs in follow by the sauce and cook till frog legs are cooked. 

Note - Frog legs are easily cooked.

*I prefer without peppercorn taste.
*Do not deseed the chilli if you like it more spicy.


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