Four Treasures Braised Goose
Chaoshan braised meat platter featuring fresh, sweet meat and crisp, sweet, fragrant skin.
Ingredients
Goose (peeled and cleaned)
1000 g
Soy sauce
to taste
Caramel color
to taste
Cassia bark
to taste
Star anise
to taste
Licorice root
to taste
White sugar
to taste
Shaoxing wine
to taste
Water chestnut flour (for wetting)
to taste
Ground white pepper
to taste
Lard
to taste
Sesame oil
to taste
Pineapple
to taste
Ham
to taste
Pickled radish
to taste
Coriander
to taste
Water
to taste
Chaozhou plum cake
to taste
Ginger
to taste
Scallion
to taste
Garlic
to taste
Instructions
1
Step 1
Bring the water to a rolling boil, then add soy sauce, caramel color, cassia bark, star anise, licorice root, white sugar, Shaoxing wine, ginger, scallion, and garlic. Bring to a boil again to make the braising liquid.
2
Step 2
Peel and wash the goose clean, then place it in the braising liquid. Simmer over low heat until fully cooked, then remove and let cool.
3
Step 3
Remove the meat from both sides of the goose, then coat the goose skin with wet water chestnut flour. Heat oil in a wok, add the goose and fry until the outside is crispy and the inside is tender. Watch the heat carefully to avoid burning it dry. Remove the goose and slice it into thin pieces.
