Chinese
Chinese - Shandong Lu Cuisine
Braised Duck Tongues
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g duck tongues, cleaned
- • 6 spring onions, cut into long segments
- • 5 slices ginger
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 2 tbsp Shaoxing wine
- • 1 tbsp rock sugar
- • 1 tsp five-spice powder
- • 400ml water
Preparation Steps
1
Phase 1
Boil the duck tongues for 3 minutes, then rinse in cold water.
2
Phase 2
Fry the spring onions and ginger in oil until the spring onions turn golden brown.
3
Phase 3
Add the tongues, both soy sauces, wine, sugar, and five-spice; pour in the water.
4
Phase 4
Cover and simmer over low heat for 1 hour until the tongues are tender.
5
Phase 5
Uncover and simmer until the sauce thickens and coats each tongue.
6
Phase 6
Toss well so every tongue is glazed, then serve hot.