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.

Hong Shao Ya She (braised Duck Tongues With Soy Sauce)

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

  1. Clean the duck tongues and blanch them in boiling water for 2 minutes. Drain and set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and green onions, and sauté until fragrant.
  3. Add the duck tongues to the pot and cook until lightly browned.
  4. 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.
  5. Once the duck tongues are tender, remove them from the pot and transfer to a serving dish.
  6. Turn the heat to high and reduce the braising liquid until it thickens to a sauce consistency.
  7. 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