Succulent Claypot Kung Pao Frog Legs (砂煲宫保田鸡)

• 1 1/8 pounds frog legs 4 pairs
• 8 dried chillies remove seeds
• 2 chilli padi / bird-eye chillies, remove seeds and cut
• 5 peppers Szechuan
• 1 onion small
• 2 sprigs spring onion
• 5 slices ginger
• 4 cloves garlic
• 1 tablespoon oyster sauce
• 2 tablespoons sugar
• 2 tablespoons black vinegar
• 2 teaspoons dark soya sauce
• 1 teaspoon light soya sauce
• 2 tablespoons Chinese cooking wine
• 1 teaspoon sesame oil
• 2 tablespoons cornstarch
• 1 pinch salt
• 5/8 cup water
• oil for deep-frying
• 1 teaspoon soya sauce
• 1 teaspoon oyster sauce
• 1 pinch sugar
• 1/2 teaspoon cornflour
• 1/2 teaspoon sesame oil
• 1 dash pepper and Salt

1. Separate the pairs of frog legs, and marinate the frog legs for at least 30 mins.
2. Slice onions, garlic and ginger.
3. Heat oil and deep fry the legs till half cooked to seal in the juices. Drain and set aside.
4. Heat 2 tbsp of oil in claypot. Sauteed rest of the ingredients till fragrant, except spring onion.
5. Add water and seasonings, and simmer for about 3 mins.
6. Add frog legs and cook for about 2 mins.
7. Throw in spring onions and mix well.

pairs, remove seeds, chilli padi bird, peppers szechuan, onion, onion, ginger, garlic, oyster sauce, sugar, black vinegar, dark soya sauce, light soya sauce, chinese cooking wine, sesame oil, cornstarch, salt, water, oil, soya sauce, oyster sauce, sugar, cornflour, sesame oil, pepper

Taken from www.yummly.com/recipe/Succulent-Claypot-Kung-Pao-Frog-Legs-__-1673993 (may not work)