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Duck Tongues And Broad Beans

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CATEGORY CUISINE TAG YIELD
Grains, Meats Duck, Weird 4 Servings

INGREDIENTS

100 Duck tongues
3/4 lb Broad beans or fava beans
1 Green onion, sliced
2 Ginger
2 c Clear soup broth, such as
chicken broth
1/2 t Salt
1/8 t Pepper
1 T Sugar
2 t Wine
1 T Cornstarch solution
2 T Chicken fat, optional

INSTRUCTIONS

Recipe by: Martin Yan  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. If you bought fresh broad beans, skin
them and  boil them in boiling soup until just tender. Set aside 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. Remove the tongues and steam
in a  steamer for 40 minutes. 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@pipeline.com> on Oct 04, 1997

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“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 978mg
Potassium: 492.7mg
Carbohydrates: 19.6g
Fiber: 6.6g
Sugar: 11.8g
Protein: 11.3g


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