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.

Gon Gong Jeung Ji (braised Duck Tongue With Black Bean Sauce)

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

  1. Rinse the duck tongues and pat them dry.
  2. In a bowl, mix the black bean sauce, soy sauce, sugar, and Shaoxing wine.
  3. Heat some oil in a pot and sauté the garlic, ginger, and green onions until fragrant.
  4. Add the duck tongues and brown them slightly.
  5. Pour in the sauce mixture and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour.
  6. In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the pot to thicken the sauce.
  7. 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