Braised Duck Tongue with Soy Sauce (Hóngshāo Yāshé)
Hóngshāo Yāshé is a classic Tianjin dish featuring tender braised duck tongue in a rich soy sauce-based marinade. This dish is savory, flavorful, and perfect for special occasions or gatherings.
Ingredients
- 1 pound duck tongues
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 star anise
- 1 cinnamon stick
- 1 teaspoon Sichuan peppercorns
- 2 cups water
Instructions
- In a pot, blanch the duck tongues in boiling water for 3 minutes. Drain and set aside.
- In the same pot, heat the soy sauce, Shaoxing wine, and sugar over medium heat until the sugar is dissolved.
- Add the ginger, garlic, green onions, star anise, cinnamon stick, and Sichuan peppercorns to the pot. Stir and cook for 2 minutes.
- Return the duck tongues to the pot and add water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the duck tongues are tender.
- Once cooked, remove the duck tongues from the pot and place them on a serving dish.
- Strain the braising liquid and pour it over the duck tongues.
- Serve the Hóngshāo Yāshé hot, garnished with additional chopped green onions if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 18g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Large pot Knife Cutting board Serving dish
Tools
Pot Strainer
Serving suggestions
Serve the Hóngshāo Yāshé with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a richer flavor, marinate the duck tongues in the braising liquid overnight before cooking.
Cost
$15