Hubei-style Braised Duck Tongues (湖北红烧鸭舌)
湖北红烧鸭舌 (Hubei-style Braised Duck Tongues) is a classic dish in Hubei cuisine, known for its rich and savory flavors. This dish is a perfect combination of tender duck tongues and aromatic braising sauce, making it a popular choice for special occasions and family gatherings.
Ingredients
- 500g duck tongues
- 3 slices of ginger
- 2 scallions, cut into sections
- 2 tablespoons cooking oil
- 1 tablespoon Shaoxing wine
- 3 tablespoons soy sauce
- 2 tablespoons rock sugar
- 1 star anise
- 1 cinnamon stick
- 1 dried tangerine peel
- 500ml chicken broth
- Salt to taste
Instructions
- Rinse the duck tongues under cold water and drain.
- Heat the cooking oil in a wok over medium heat. Add the ginger and scallions, and stir-fry until fragrant.
- Add the duck tongues and Shaoxing wine, and stir-fry for 2-3 minutes.
- Pour in the soy sauce, rock sugar, star anise, cinnamon stick, and dried tangerine peel. Stir well to coat the duck tongues.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
- Season with salt to taste and continue to simmer for another 10 minutes until the sauce thickens.
- Transfer the braised duck tongues to a serving plate 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
Wok Cooking spoon Cutting board Knife Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the 湖北红烧鸭舌 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a richer flavor, you can marinate the duck tongues in the braising sauce for a few hours before cooking.
Cost
$15