Sweet and Sour Tongue

Serves 15-20


1 pickled tongue, vacuum-packed 


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.


To read more, subscribe to Ami