Gon Gong Jeung Ji (braised Duck Tongue With Black Bean Sauce)
Gon Gong Jeung Ji, or Braised Duck Tongue with Black Bean Sauce, is a classic dish in Chiuchow Cuisine known for its rich flavors and tender texture. This recipe combines the umami of black bean sauce with the unique taste of duck tongue, creating a dish that is both savory and satisfying.
Ingredients
- 500g duck tongues
- 3 tbsp black bean sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp Shaoxing wine
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 green onions, chopped
- 2 cups chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Rinse the duck tongues and pat them dry.
- In a bowl, mix the black bean sauce, soy sauce, sugar, and Shaoxing wine.
- Heat some oil in a pot and sauté the garlic, ginger, and green onions until fragrant.
- Add the duck tongues and brown them slightly.
- Pour in the sauce mixture and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the pot to thicken the sauce.
- Serve the braised duck tongues hot, garnished with chopped green onions.
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
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 12g
Supplies
Pot Bowl Spoon Knife
Tools
Cutting board Stove
Serving suggestions
Gon Gong Jeung Ji is best served with steamed rice and a side of stir-fried vegetables.
Tips & tricks
To enhance the flavor, marinate the duck tongues in the black bean sauce mixture for 30 minutes before cooking.
Cost
$15