Braised Duck Tongues with Soy Sauce (豉油鸭舌)

豉油鸭舌 (Braised Duck Tongues with Soy Sauce) is a classic dish in Shanxi Cuisine, known for its rich flavors and tender texture. This recipe combines the umami of soy sauce with the delicate taste of duck tongues, creating a dish that is both savory and satisfying.

Braised Duck Tongues with Soy Sauce (豉油鸭舌)

Ingredients

  • 500g duck tongues
  • 3 tbsp soy sauce
  • 2 tbsp cooking wine
  • 1 tbsp sugar
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 cups water

Instructions

  1. Rinse the duck tongues and pat them dry.
  2. In a pot, combine the soy sauce, cooking wine, sugar, ginger, garlic, and water. Bring to a boil.
  3. Add the duck tongues to the pot and reduce the heat to a simmer. Cover and cook for 1 hour, or until the duck tongues are tender.
  4. Once cooked, remove the duck tongues from the pot and place them on a serving dish.
  5. Simmer the sauce until it thickens, then pour it over the duck tongues.
  6. Serve hot and enjoy!

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

Pot Serving dish

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serving suggestions: Serve the 豉油鸭舌 with steamed rice and a side of steamed vegetables for a complete meal.

Tips & tricks

Tips: Make sure to simmer the duck tongues on low heat to ensure they become tender without becoming tough.

Cost

$15