Directions:
- Crush the quarter sized slices of ginger with the flat surface of the cleaver. Mix all the other broth ingredients in a pot, add the tongue and bring to a boil. Reduce heat and simmer, covered, for 2 hours; turning occasionally.
- After the 2 hours, remove the tongue and cool slightly. Remove the skin and any excess fat, etc. Return the skinned tongue to the broth and continue simmering until the meat is fork tender; about 1 hour more.
- When done remove the tongue,cool it, then cover and refrigerate until cold.
- Thinly slice the tongue across the grain and serve with condiments.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.04 Kcal (1131 kJ) | ||
| Calories from fat | 163.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.15g | 28% | |
|---|---|---|---|
| Cholesterol | 98.64mg | 33% | |
| Sodium | 521.63mg | 22% | |
| Potassium | 378.22mg | 8% | |
| Total Carbs | 6.61g | 2% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 17.92g | 36% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 3.6mg | 20% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.7 Kcal (606 kJ) | ||
| Calories from fat | 87.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.73g | 28% | |
|---|---|---|---|
| Cholesterol | 52.85mg | 33% | |
| Sodium | 279.51mg | 22% | |
| Potassium | 202.67mg | 8% | |
| Total Carbs | 3.54g | 2% | |
| Sugars | 0.79g | 6% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 9.6g | 36% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 1.9mg | 20% | |
| Calcium | 8.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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