Teochew Style Braised Duck Tongues (潮州卤鸭舌)
Teochew Style Braised Duck Tongues, known as 潮州卤鸭舌 (Cháozhōu lǔ yā shé), is a classic dish from the Chaoshan (Teochew) Cuisine, known for its delicate flavors and emphasis on fresh ingredients.
Ingredients
- 500g duck tongues
- 2 slices ginger
- 2 stalks green onions
- 3 cloves garlic, minced
- 1 star anise
- 1 cinnamon stick
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon rock sugar
- 4 cups water
Instructions
- Rinse the duck tongues and blanch in boiling water for 2 minutes. Drain and set aside.
- Heat some oil in a pot, then add ginger, green onions, and garlic. Stir-fry until fragrant.
- Add the blanched duck tongues, star anise, and cinnamon stick. Stir well.
- Pour in the soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir to combine.
- Add water and bring to a boil. Then reduce heat, cover, and simmer for 2 hours until the duck tongues are tender.
- Once done, remove the duck tongues from the pot and arrange on a serving plate.
- Strain the braising liquid and pour it over the duck tongues.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 15g
Supplies
Pot Strainer Serving plate
Tools
Knife Cutting board Stove
Serving suggestions
Serving suggestion: Serve the Teochew Style Braised Duck Tongues with steamed rice and a side of blanched vegetables.
Tips & tricks
Tip: Adjust the braising liquid to your desired saltiness and sweetness by adding more soy sauce or sugar as needed.
Cost
$15