Entree: China – Anhui – 红烧石蛙 ➤ Hóngshāo shíwā (Soy-braised stone frog in a savory Chinese braising sauce with aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 19 min

Additional 10 min

Total 45 min

Ingredients

- 2 whole stone frogs, cleaned and halved (approx. 1 lb / 450 g total)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) fresh ginger, thinly sliced
- 3 cloves garlic, smashed (approx. 9 g)
- 3 scallions, cut into 2-inch pieces (approx. 3 oz / 85 g)
- 1 oz (30 g) cured ham (Jinhua ham or prosciutto), thinly sliced (optional but traditional)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 3 tbsp (45 ml) Shaoxing wine
- 1 tbsp (15 g) rock sugar or granulated sugar
- 1 cup (240 ml) chicken stock or water
- 1 whole star anise
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tbsp (15 ml) sesame oil (to finish)
- 1/4 tsp (1 g) ground white pepper (optional)
- 1/4 tsp (1 g) salt, adjust to taste

Instructions

1. Pat the cleaned stone frog pieces dry. Briefly marinate with 1 tbsp (15 ml) Shaoxing wine and a pinch of salt for 10 minutes, then drain off excess liquid.
2. Heat 2 tbsp (30 ml) vegetable oil in a wide, heavy-bottomed braising pot or clay pot over medium-high heat. Brown the frog pieces in batches, 1–2 minutes per side, until lightly golden. Remove and set aside.
3. In the same pot, add the sliced ginger, smashed garlic, scallion white parts, and cured ham (if using). Stir-fry until fragrant and the edges begin to color, about 1–2 minutes.
4. Add 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) dark soy sauce, the remaining 2 tbsp (30 ml) Shaoxing wine, and 1 tbsp (15 g) sugar. Stir to combine, then pour in 1 cup (240 ml) chicken stock or water and add the star anise.
5. Return the browned frog pieces to the pot, bring to a gentle simmer, reduce heat to low, cover, and braise for 12–15 minutes until the frog meat is tender and cooked through.
6. Uncover and increase heat to medium to reduce the braising liquid slightly if needed. Stir the cornstarch slurry and add it to the pot, stirring until the sauce thickens and glazes the frog pieces.
7. Finish with 1 tbsp (15 ml) sesame oil, the scallion green parts, and a light grind of white pepper. Adjust seasoning with salt or soy if necessary. Serve immediately with steamed rice.