HOW TO COOK DUCK’S TONGUE WITH ALL PURPOSE MARINADE | CHINESE RECIPE |

Duck’s Tongue With All Purpose Marinade

Duck’s tongue is a delicacy in various Asian cuisines, especially Chinese. It has a unique, tender-chewy texture with a small bone running through the center. The flavor is mild, often absorbing the taste of the sauces and spices it’s cooked with.

A common preparation is braised duck tongue: The tongues are first blanched to remove impurities, then simmered in a rich sauce made from soy sauce, Shaoxing wine, garlic, ginger, star anise, and sugar until tender and flavorful. The result is a savory, slightly sweet, and aromatic dish served warm or chilled, often as an appetizer or side.

Some variations include crispy fried duck tongues, spicy Sichuan-style versions, or even marinated cold plates.

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This is my first time to cooked Duck Tongue Chinese Recipe and it’s very delicious.

1/2 kilo Duck Tongue
3 tbsp Chicken marinade all purpose
1/2 tsp dark soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
2 pieces rock sugar
Black pepper
3 pieces slices ginger
4 cloves garlic
1 onion
1 big bowl water




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