Despite the
social stigmas against it, frog meat is a great delicacy, recognized from
France to the
heart of
midwestern America to
mainland China. I recommend using meat
fresh off the gig, but there is always the
canned option. For most of the dishes the meat needs to be
skinless, as the
tough skin
resembles that of
pork.
The most widely recognized preparation of frog meat. The focus of the dish is the legs of the frog. They can be fried in batter, broiled, steamed, or sauteed. Basically you can prepare them any way you would chicken. (no wonder they taste like chicken, right?).
Frog Soup
This is a chinese delicacy that requires little work. Boil the frog limbs until tender in a soup base of your choice. Some recommended soup bases:
You can add things like
eggs,
rice, dumplings, or any kinds of greens.