l used to love visiting Geylang for their frog porridge. Not that l like frog legs. l actually loves the spicy Kung Pao Sauce generously poured over the Velvety smooth plain congee.
My husband is not a fan of frog legs as well. As such , I replaced with the succulent chicken thigh.
l adapted the recipe from Angela Seah Thulin’s. This recipe has been praised by many homecooks who have used this recipe before. l made minor adjustments to suit to my own liking.
This picture sure shows how delicious this dish is!
*sauce will be slightly salty as the porridge will dilute the saltiness of the sauce. Omit salt if not eating with porridge.
- 1 piece skin-on Chicken thigh (cut into big Cubes)
- 1 tablespoon cornflour
- 1 tablespoon Oyster Sauce
- 1 tablespoon sesame oil
- 1 table spoon Shaoxing Wine
- 1 teaspoon Vinegar
- 2 tablespoon oyster sauce
- 2.5 tablespoon dark Soy Sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon sugar
- 1 tablespoon sesame oil
- 150 ml water
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 10 g dried chilies
- 2 chili padi (slice for more spiciness)
- 15 g sliced ginger
- 50 g spring onions ( cut into 5 pieces per stalk)
- 1 Tablespoon cornflour
- 1.5 tablespoon water
- 100 g rice (grind to break the rice in smaller grains)
- 1 litre of water
- 1 tablespoon Sesame oil
- 1 tablespoon chopped spring onions
- In a deep saucepan, add in the grinded rice and 1 litre of water.
- Bring to boil and lower the heat to simmer for about 45 mins or until the congee is cooked and become thick and smooth
- Stir occasionally to prevent the congee from sticking to the bottom of the pot. Break up any lumps if any
- In a mixing bowl, add in chicken and all other seasonings for the margination.
- Mix until well combine
- cover with plastic wrap and chill for at least an hour.
- Combine all the ingredients to the sauce in a bowl and set aside
- Heat the oil in a Clay pot or deep frying pan
- Add in garlic, ginger, spring onions, chili, dried chili and stir fry until fragrance.
- Add in marinated chicken with the marinade and stir fry for about 2 mins - until the outer layer of chicken is cooked.
- Add in the Kung Pao Sauce and water.
- Let it boil under medium heat.
- Lower to medium low heat and simmer for about another 5 minutes until chicken is cooked
- Combine the cornflour and water in a small bowl
- Gradually pour into the simmering sauce and stir while adding
- Continue to simmer until sauce thicken
- Remove the pot from the fire and serve together with the congee
- Drizzle 1 tablespoon Sesame oil over the congee and top with chopped spring onions.
- Serve the congee and Kung Pao Chicken in separate pot. Serve hot!