Claypot rice with frog legs

Wash Jasmine rice thoroughly under cold running water until the water runs clear. Soak the washed Jasmine rice in cold water for 30 minutes, then drain completely.

Pat the Frog legs dry with paper towels. In a mixing bowl, combine the Frog legs with 15g Shaoxing wine, 20g Light soy sauce, 10g Dark soy sauce, 5g Sesame oil, 2g White pepper, 10g Cornstarch, and 15g sliced Ginger. Mix everything well to ensure the Frog legs are evenly coated, then marinate for at least 20 minutes at room temperature.

Rehydrate the Dried shiitake mushrooms by soaking them in warm water for 20 minutes. Once softened, squeeze out any excess water and slice the rehydrated Dried shiitake mushrooms thinly.