Chaoshan Style Goose Brine

Name: Chaoshan Style Goose Brine
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Chinese
Ingredients: 500 g Flatfish (baked in oven until fragrant); 1000 g Dried scallops; 2500 g Pork bones; 2500 g Jinhua ham skin (washed, impurities removed); 2500 g Jinhua ham bones; 2000 g Old hen; 5000 g Pork shoulder (blade-end); 1500 g Goose fat; 55000 g Water; 2000 g Sand ginger (Chaoshan ginger); 75 g Bay leaves; 75 g White cardamom; 15 g Star anise (dry-fried until fragrant); 25 g Cinnamon bark (dry-fried until fragrant); 25 g Licorice root (dry-fried until fragrant); 75 g Lemongrass; 45 g Black cardamom (dry-fried until fragrant); 45 g Round cardamom; 50 g Dried chili (dry-fried until fragrant); 300 g Garlic cloves (fried in oil until fragrant); 50 g Coriander root; 120 g Coriander seeds; 200 g Dried shallots (fried in oil until fragrant); 1500 g Light soy sauce; 1000 g Fish sauce; 500 g Rock sugar; 1500 g Monosodium glutamate; 500 g White soy sauce; Caramel coloring, to taste

Modern Chaoshan braising liquid recipe: four steps—simmering the broth, layering the aromatics, seasoning, and coloring—yield a rich, mellow braising liquid for goose.

4h 30m

Easy

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Ingredients

Flatfish (baked in oven until fragrant) 500 g

Dried scallops 1000 g

Pork bones 2500 g

Jinhua ham skin (washed, impurities removed) 2500 g

Jinhua ham bones 2500 g

Old hen 2000 g

Pork shoulder (blade-end) 5000 g

Goose fat 1500 g

Water 55000 g

Sand ginger (Chaoshan ginger) 2000 g

Bay leaves 75 g

White cardamom 75 g

Star anise (dry-fried until fragrant) 15 g

Cinnamon bark (dry-fried until fragrant) 25 g

Licorice root (dry-fried until fragrant) 25 g

Lemongrass 75 g

Black cardamom (dry-fried until fragrant) 45 g

Round cardamom 45 g

Dried chili (dry-fried until fragrant) 50 g

Garlic cloves (fried in oil until fragrant) 300 g

Coriander root 50 g

Coriander seeds 120 g

Dried shallots (fried in oil until fragrant) 200 g

Light soy sauce 1500 g

Fish sauce 1000 g

Rock sugar 500 g

Monosodium glutamate 1500 g

White soy sauce 500 g

Caramel coloring to taste

Instructions

Prepare the Stock

First bake the flatfish in the oven until fragrant. Wash the Jinhua ham skin and remove any impurities, then combine it with the water, dried scallops, pork bones, Jinhua ham bones, old hen, pork shoulder, and goose fat in a large steel pot. Bring to a vigorous boil over high heat, then reduce to a gentle simmer and cook for about 3 hours to yield 50,000 g of rich, milky broth.

Build the Aromatics

Prepare the spices in three groups: fry the garlic cloves and dried shallots in oil until fragrant; dry-fry the star anise, cinnamon bark, licorice root, black cardamom, and dried chili in a dry wok until fragrant; use the remaining spices (sand ginger, bay leaves, white cardamom, lemongrass, round cardamom, coriander root, and coriander seeds) directly as is. Add all of the spices to the stock and simmer gently for 30 minutes.