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.

Braised Duck Tongue with Soy Sauce (Hóngshāo Yāshé)

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

  1. In a pot, blanch the duck tongues in boiling water for 3 minutes. Drain and set aside.
  2. In the same pot, heat the soy sauce, Shaoxing wine, and sugar over medium heat until the sugar is dissolved.
  3. Add the ginger, garlic, green onions, star anise, cinnamon stick, and Sichuan peppercorns to the pot. Stir and cook for 2 minutes.
  4. 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.
  5. Once cooked, remove the duck tongues from the pot and place them on a serving dish.
  6. Strain the braising liquid and pour it over the duck tongues.
  7. 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