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BLANCHING IN OIL
Chef Michael Schulson of Buddakan – New York, NY
Blanching in oil is a traditional Chinese method for preparing
meat for stir fry. It must be done in a wok, rather than a fryer,
so the temperature can be slowly brought from low to high. Chef
Schulson utilizes this technique in his recipe for Wok Hay Frog
Legs, in which frog leg meat is marinated, blanched, and stir
fried. “Wok Hay” (“wok-energy” or “wok-breath”)
refers to the inimitable balance of flavor, heat and smokiness
that results from cooking in a wok over extremely high heat.
STEP 1: In a wok, heat oil to 150ºF.
STEP 2: Add the marinated and de-boned frog
legs. Over the course of 1 minute, bring the temperature to 300ºF.
STEP 3: Remove meat from the oil. Rinse in
a warm water bath in another wok, then dry. The meat is now ready
to be stir fried.
Wok Hay Frog Legs
Chef Michael Schulson of Buddakan - New York,
Adapted by StarChefs.com
- 8 ounces frog legs, cleaned
- 1/3 Tablespoon salt
- Pinch of white pepper
- 1 egg
- 1 Tablespoon cornstarch
- ½ Tablespoon sesame oil
- ¼ cup oil, plus more for blanching
- 1/3 Tablespoon ginger, minced
- ½ cup golden chives
- ½ Tablespoon minced ginger
- 1 Tablespoon Shaoxing wine
- 1 Tablespoon oyster sauce
- Salt and pepper
- Slow-roasted garlic slivers
- Micro cilantro
De-bone the frog legs. Mix well with salt, pepper and egg. Add
cornstarch, oils, ginger and a bit of water if mixture is too
dry. Mix well and marinate for at least two hours. Remove meat
In a wok, heat oil to 150ºF. Add the marinated and de-boned
frog legs. Over the course of 1 minute, bring the temperature
to 300ºF. Remove meat from the oil. Rinse in a warm water
bath in another wok, then dry.
For Stir Fry:
Heat a wok over the highest heat possible. Add a bit of oil and
swirl to coat. Add frog legs, chives, ginger, and Shaoxing wine
and cook for 30 seconds. Season with oyster sauce, salt and pepper.
Garnish with slow-roasted garlic slivers and micro cilantro to