Chaozhou Roast Goose

Name: Chaozhou Roast Goose
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 1 (about 2000 g) cleaned fat goose; 5 g cinnamon bark; 5 g star anise; 5 g licorice root; 50 g galangal (Chaoshan specialty); 25 g cilantro; 150 g pickled sweet-and-sour vegetable; 10 g white pepper powder; 5 g sesame oil; 5 g MSG; 20 g rendered pork lard; 60 g fine salt; 250 g dark soy sauce; 50 g sugar; 50 g Shaoxing wine; 30 g wet starch (10 g to mix with goose bones, 20 g to coat goose skin); 1500 g (actual usage 100 g) vegetable oil (for frying)

A traditional Teochew specialty made by simmering a well-fattened goose and then frying it. It has a reddish-purple color, crisp skin, tender meat, and a rich, sweet aroma.

1h 20m

Easy

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Ingredients

cleaned fat goose 1 (about 2000 g)

cinnamon bark 5 g

star anise 5 g

licorice root 5 g

galangal (Chaoshan specialty) 50 g

cilantro 25 g

pickled sweet-and-sour vegetable 150 g

white pepper powder 10 g

sesame oil 5 g

MSG 5 g

rendered pork lard 20 g

fine salt 60 g

dark soy sauce 250 g

sugar 50 g

Shaoxing wine 50 g

wet starch (10 g to mix with goose bones, 20 g to coat goose skin) 30 g

vegetable oil (for frying) 1500 g (actual usage 100 g)

Instructions

Prepare the pepper oil

Mix the white pepper powder, sesame oil, MSG, and rendered pork lard together into a pepper oil and set aside.

Braise the fat goose

Place the cinnamon bark, star anise, and licorice root in a small cloth bag, tie it shut, and put it in a wok. Add the soy sauce, fine salt, sugar, Shaoxing wine, and 3000 g of water. Bring to a boil over medium heat, then reduce to low heat. Add the fat goose and blanch for about 10 minutes. Pour out the liquid from inside the goose cavity, then return the goose to the pot, turning it continuously as it simmers. Braise for about 30 minutes until done (a chopstick inserted into the breast meat should come out free of blood).

Prepare the goose

Remove the goose and let it cool. Cut off the meat from both sides and remove the four limb bones. Chop the backbone into cubes and toss with 10 g of the wet starch. Coat the goose skin evenly with the remaining 20 g of wet starch.

Deep-fry

Heat the wok over medium heat, add the oil and bring it to a gentle boil. Add the goose bones first, then lay the goose meat on top (skin side up). Lift the wok off the burner to deep-fry, turning the pieces as they cook. After about 7 minutes, return the wok to the burner and continue frying until the bones are hard, the skin is crisp, and the color is golden brown, then remove.

Plate and serve

Arrange the goose bones on a serving plate. Slice the goose meat diagonally into pieces 6 cm long, 4 cm wide, and 5 mm thick, and lay them over the bones. Place the pickled sweet-and-sour vegetable and cilantro at the side of the plate, drizzle the pepper oil over the goose meat, and serve with Chaoshan sweet sauce.