Hong Shao Ya She (braised Duck Tongues With Soy Sauce)
Hong Shao Ya She, or Braised Duck Tongues with Soy Sauce, is a traditional Anhui Cuisine dish that features tender duck tongues braised in a savory and aromatic soy sauce-based marinade. This dish is a delicacy that showcases the rich flavors and textures of duck tongues, making it a unique and impressive addition to any meal.
Ingredients
- 500g duck tongues
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 2 slices of ginger
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 1 star anise
- 1 cinnamon stick
- 1 tbsp vegetable oil
- 2 cups water
Instructions
- Clean the duck tongues and blanch them in boiling water for 2 minutes. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and green onions, and sauté until fragrant.
- Add the duck tongues to the pot and cook until lightly browned.
- Pour in the soy sauce, Shaoxing wine, and water. Add the star anise, cinnamon stick, and sugar. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the duck tongues are tender.
- Once the duck tongues are tender, remove them from the pot and transfer to a serving dish.
- Turn the heat to high and reduce the braising liquid until it thickens to a sauce consistency.
- Pour the thickened sauce over the duck tongues and serve hot.
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 Serving dish
Tools
Cutting board Knife Measuring spoons Measuring cup
Serving suggestions
Serve the Braised Duck Tongues with Soy Sauce over steamed rice for a satisfying meal.
Tips & tricks
For an extra depth of flavor, marinate the duck tongues in the soy sauce mixture for a few hours before braising.
Cost
$15