Pineapple and Roast Goose Platter

Name: Pineapple and Roast Goose Platter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 500 g Pineapple (peeled, cut into thick slices, briefly soaked in fine salt water); 750 g Roast goose (also known as siu go / Cantonese roast goose), boned and cut into thick slices for plating; 1 tsp each Green and red chili peppers (julienned); 1 tsp Minced garlic; 1.5 tsp Sesame oil; 3 tsp Sugar; 2 tsp Fine salt; 2.5 tsp Vinegar; 3 tsp Starch; 1 tbsp Vegetable oil

Sweet and sour in flavor, a platter of pineapple and roast goose served with a sweet and sour glaze.

35 min

Easy

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Ingredients

Pineapple (peeled, cut into thick slices, briefly soaked in fine salt water) 500 g

Roast goose (also known as siu go / Cantonese roast goose), boned and cut into thick slices for plating 750 g

Green and red chili peppers (julienned) 1 tsp each

Minced garlic 1 tsp

Sesame oil 1.5 tsp

Sugar 3 tsp

Fine salt 2 tsp

Vinegar 2.5 tsp

Starch 3 tsp

Vegetable oil 1 tbsp

Instructions

Preparation and Plating

Peel the pineapple and cut it into thick slices, then briefly soak them in fine salt water. Bone the roast goose and cut it into thick slices for plating. Julienne the green and red chili peppers. Plating method: arrange one slice of pineapple and one slice of roast goose together on the plate; alternatively, arrange the pineapple on one side of the plate and the roast goose on the other; or place the pineapple around the edge with the roast goose in the center.

Making the Sauce

Heat the vegetable oil in a pan, sauté the minced garlic, then add the green and red chili peppers. Stir in the sugar, vinegar, and a little water and bring to a boil. Thicken with starch, drizzle in the sesame oil, and pour the sauce over the plated dish.