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.

Teochew Style Braised Duck Tongues (潮州卤鸭舌)

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

  1. Rinse the duck tongues and blanch in boiling water for 2 minutes. Drain and set aside.
  2. Heat some oil in a pot, then add ginger, green onions, and garlic. Stir-fry until fragrant.
  3. Add the blanched duck tongues, star anise, and cinnamon stick. Stir well.
  4. Pour in the soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir to combine.
  5. Add water and bring to a boil. Then reduce heat, cover, and simmer for 2 hours until the duck tongues are tender.
  6. Once done, remove the duck tongues from the pot and arrange on a serving plate.
  7. Strain the braising liquid and pour it over the duck tongues.
  8. 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