What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7400734 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Duck Tongues with Fermented Rice

Unusual Ingredients

Duck Tongues with Fermented Rice
3 cloves fresh garlic, peeled and minced
1 small chili pepper, seeds discarded, and minced
20 duck tongues
3 Tablespoons vegetable oil
2 Tablespoons red fermented rice wine
2 teaspoons dark soy sauce
1 teaspoon granulated sugar
1 teaspoon chicken bullion powder
1 Tablespoon Chinese rice wine

1. Boil duck tongues for five minutes in two cups water, then remove and discard their bones and cartilage.
2. Heat a wok or small fry pan, add the oi, and fry the duck tongues for two minutes; then discard the oil.
3. Next, add sesame oil, garlic, chili pepper pieces, and stir-fry them for one minute before adding all the other ingredients and simmering this for five minutes. Now serve this in a pre-heated bowl.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720