Duck tongues and broad beans

Yield: 4 Servings

Measure Ingredient
100 \N Duck tongues
¾ pounds Broad beans or fava beans
1 \N Green onion; sliced
2 slices Ginger
2 cups Clear soup broth; such as chicken broth
½ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Sugar
2 teaspoons Wine
1 tablespoon Cornstarch solution
2 tablespoons Chicken fat (optional)

Recipe by: Martin Yan

1. Wash the duck tongues clean and scald them in boiling water; take them out, remove cartilages, cut the roots off and use only the tongues themselves.

2. If you bought fresh broad beans, skin them and boil them in boiling soup until just tender. Set aside

3. Mix broad beans, green onion, ginger, broth, a pinch of salt and pepper well in a bowl. Put the cleaned duck tongues into the broth and marinate the tongues for 25 - 30 minutes.

4. Remove the tongues and steam in a steamer for 40 minutes.

5. Place the soup in a pot, put the duck tongues in to boil for 5 minutes, add the beans to boil together, season them with salt, pepper, sugar, wine, stir in cornstarch solution in and pour boiled chicken fat over for serving.

Welcome to Wok Talk! Duck tongues are a delicacy in China and I am happy to hear that you are interested in such an exotic food. The recipe is a classic way to prepare this dish. Enjoy the recipe! Thanks for visiting and remember..........If Yan Can, You Can! Martin Entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #261 by Bill Webster <thelma@...> on Oct 04, 1997

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