Ingredient Name: Fresh Frogs, Frog Legs
Traditional Chinese Name: 田雞 (tiánjī)
Venturing on a curiousity to buy frog legs for consumption turned out to be an interesting experience. For starters, they can be found in large nets huddling with their peers at the fish vendors of Hong Kong’s wet marts. The sellers will even tell you how to make them and what ingredients to add for soups or congees. The legs themselves aren’t very large and you’ll need a hefty amount (at least 6-7) for any significant flavouring. A definitey must try for those who are curious, but to each one’s own.
What is this?
- Frog’s legs (or even fresh frogs) are common in both French and Chinese cuisine (but are also available in other cuisines)
- Usually stir-fried, stewed, in congee or soups
- Adds a sweetness to soups and congees
- Texture and taste is like that of chicken wings
- Commonly found in wet marts in Hong Kong, but not common to supermarkets
How do I prepare it?
- Frogs are killed (beheaded) and stripped of their skin and entrails by the fish vendor
- Wash frogs thoroughly in warm water
- Blanch briefly in scalding hot water before usage
Where can I buy this?
- You can buy fresh frogs (legs) from most fish vendors in Hong Kong wet marts
- You can potentially buy this from western supermarktes as frozen products, although it is not readily available
What is the cost?
- One frog costs around $5 HKD in Hong Kong wet marts
- It varies slightly depending on seasonality and availability of stock
Any benefits?
- Frogs are said to be “healing” foods and can be made and eaten after pregnancy (a good substitute for chicken soups and congee)
- Makes soups and congee very sweet when boiled
- Mild enough for children
Any precautions?
- Frogs are said to contain many tiny bugs, so blanching in boiling water and thoroughly cooking is necessary
References?
Gross, barf!