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.

 

To read more, subscribe to Ami
subscribebuttonsubscribeEMAGbig

The post Sweet and Sour Tongue appeared first on Ami Magazine.