Braised Duck's Tongue with Sweet Bean Paste
Appetizer
Difficulty
Ingredients
| 250 g | Chilled duck's tongue |
| 2 Tbsp | Shaoshing wine |
Sauce:
| 2 thick slices | Ginger |
| 2 stalks | Spring onion |
| 4 cloves | Garlic |
| 2 Tbsp | Shaoshing wine |
| 2 Tbsp | Sweet bean paste |
| 1/2 pc | Slab sugar (chopped) |
| 2 Tbsp | Dark soya sauce |
| 1 Tbsp | Light soya sauce |
| 3/4-1 cup | Water |
| 2 | Star anise |
Methods
- Rinse duck's tongue, blanch in hot water with Shaoshing wine for 3 min, remove and rinse well, drain.
- Heat 1 Tbsp oil, saute ginger, spring onion and garlic, sprinkle with Shaoshing wine and add sweet bean paste, stir and add sugar to dissolve. Lastly add duck's tongue and fry well.
- Add dark and light soya sauce to mix, then add enough water and star anise, simmer over medium heat for 10-15 min.
- When sauce is thick, discard ginger, spring onion and garlic, transfer duck's tongue to a plate and serve cold.
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