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March 8, 2014 |
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This dish is in the English-speaking world traditionally associated with French cuisine, and a favourite English derogatory nickname for the France|French is the Frogs. Despite this cliché, frog legs are not a particularly common dish in France. Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing. They are commonly prepared by frying or deep-frying, sometimes crumbed and sometimes uncrumbed. The flavour and texture is partway between chicken and lobster. In Chinese cuisine, they are more affectionately called "field chicken" (zh-cp|c= ?????? |p= ti??nj??). They are usually stir fried and mixed with other light spices, and eaten off the bone. They are also made into congee, which is a famous dish in Cantonese cusine. Like their French counterparts, frog legs are not commonly found in restaurant menus, properly for their unstable supply. They are a popular home dish, though. Although rare to find in an eatery, people will go onto a river or pond/lake at night in a boat, shining a flashlight along the shore to see the light reflection in the frogs eyes. Once spotted they will move in close and "gig" the frog (stab the frog with a spear). The legs are traditionally cooked with an egg (food)|egg/cracker crumb breading. They are either fried or grilled. cookbookpar|Frog's Legs ?? la Parisienne Category:Meat Category:French cuisine Category:Chinese cuisine food-stub This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Frog legs".
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