Serves 15-20
1 pickled tongue, vacuum-packed
Sauce:
6 cups water
3 cups duck sauce
3 cups sweet chili sauce
2 tablespoons apple cider vinegar
½ cup chicken soup mix
½ cup honey
Bring a pot of water to a boil. Cook the tongue over medium heat (in its vacuum-sealed package) for about 5 hours, or longer if you like it softer. Peel off the skin while it’s still hot, then let cool and slice.
In a saucepan, combine the water, duck sauce, chili sauce, vinegar, soup mix, and honey. Bring to a boil and cook until thickened and reduced to about half the original amount.
Pour sauce over the sliced tongue and serve.
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