Mala Duck Tongue
Tender and crunchy duck tongues braised in a fragrant soy broth, then tossed with fiery chili oil and numbing Sichuan peppercorns. A must-try appetizer.
Ingredients
17 items- Duck tongues 500 g
- Ginger 20 g
- Spring onions 2
- Shaoxing wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 15 g
- Sichuan peppercorns 1 tbsp
- Dried chilies 10
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Chili oil 2 tbsp
- Sichuan pepper oil 1 tbsp
- Toasted white sesame seeds 1 tbsp
- Salt to taste
- Chopped spring onions to taste
Nutrition
Steps （6 steps）
Soak duck tongues in cold water for 20 minutes, scrub clean and drain. Slice ginger, cut spring onions and dried chilies.
Bring a pot of water to a boil, add ginger, spring onions and 1 tbsp wine. Blanch duck tongues over high heat for 3 minutes until discolored. Skim foam, remove and rinse with hot water.
In another pot, add fresh water, duck tongues, light and dark soy sauces, rock sugar, star anise, cinnamon, bay leaves, half Sichuan peppercorns and dried chilies. Bring to a boil, cover and simmer gently for 15 minutes.
Turn off heat and let duck tongues soak in the liquid for 10 minutes to absorb flavor. Drain well.
In a small bowl, combine chili oil, Sichuan pepper oil, the remaining toasted and crushed Sichuan peppercorns, a pinch of salt and 1 tbsp braising liquid. Stir to make a sauce.
Place duck tongues in a large bowl, pour over the sauce, add toasted sesame seeds and chopped spring onions. Toss well and serve.
Tips
For best results, let duck tongues marinate longer after braising. Toasting Sichuan peppercorns before grinding maximizes aroma. This dish tastes even better chilled. Serve cold or at room temperature.
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