Shanghai Style Braised Duck Tongue (上海红烧鸭舌)
上海红烧鸭舌 (Shanghai Style Braised Duck Tongue) is a classic dish in Shanghai cuisine, known for its rich flavors and tender texture. This dish is perfect for special occasions or as a luxurious treat for duck lovers.
Ingredients
- 500g duck tongues
- 3 slices of ginger
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 1 tablespoon Shaoxing wine
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 star anise
- 1 cinnamon stick
- 1 teaspoon Sichuan peppercorns
- 1 cup chicken broth
- 2 tablespoons vegetable oil
Instructions
- Blanch the duck tongues in boiling water for 2 minutes, then drain and rinse under cold water.
- Heat vegetable oil in a wok or large skillet over medium heat. Add ginger, garlic, and green onions, and stir-fry until fragrant.
- Add the blanched duck tongues to the wok and stir-fry for 3-4 minutes.
- Pour in the Shaoxing wine, soy sauce, and sugar. Stir to combine.
- Add the star anise, cinnamon stick, Sichuan peppercorns, and chicken broth. 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 the star anise and cinnamon stick. Increase the heat to thicken the sauce.
- Transfer the Shanghai Style Braised Duck Tongue to a serving dish and garnish 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
- Protein
- 18g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the Shanghai Style Braised Duck Tongue with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: For a spicier kick, add a few dried chili peppers to the braising liquid.
Cost
$20