Scallion-Braised Goose

Name: Scallion-Braised Goose
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Chinese
Ingredients: 1 Plucked goose; 100 g Large scallion whites (cut into 8 cm long segments); 100 g Pork fat (diced); 60 g Cooked ham (diced); 2 Baby bok choy hearts (blanched in boiling water); 2 Napa cabbage hearts (blanched in boiling water); 2000 g Peanut oil (actual consumption 150 g); 30 g Maltose (for coating goose meat for color); 400 g Fresh broth; 15 g Water starch slurry; 25 g Soy sauce; 20 Sichuan peppercorns; 2 g Salt; 10 g Cooking wine; 10 g Sesame oil

Made with goose as the main ingredient, prepared through frying, steaming, and braising, this dish has a glossy red appearance and a rich scallion aroma.

3 hours

Easy

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Ingredients

Plucked goose 1

Large scallion whites (cut into 8 cm long segments) 100 g

Pork fat (diced) 100 g

Cooked ham (diced) 60 g

Baby bok choy hearts (blanched in boiling water) 2

Napa cabbage hearts (blanched in boiling water) 2

Peanut oil (actual consumption 150 g) 2000 g

Maltose (for coating goose meat for color) 30 g

Fresh broth 400 g

Water starch slurry 15 g

Soy sauce 25 g

Sichuan peppercorns 20

Salt 2 g

Cooking wine 10 g

Sesame oil 10 g

Instructions

Prepare and Fry the Goose and Scallions

First, split the prepared goose into 4 pieces and place in a pot of boiling water. When the skin and meat contract, remove, rinse clean, then place in a stewing pot and cook until about 70% done. Remove, pat dry thoroughly, brush on the maltose for color, and deep-fry in oil until golden brown. Cut the large scallion whites into 8 cm long segments and also deep-fry in oil until golden, then remove and set aside.

Assemble and Steam the Goose

Dice the pork fat and ham. Take a large bowl and first place the diced ham inside. Then arrange the fried scallion segments neatly into 4 groups along the four sides of the bowl. Divide the diced pork fat into 4 portions as well, and tuck them between the scallions (creating an alternating pattern of scallion and fat, symmetrical on all four sides). Remove the bones from the goose meat, slice the meat into finger-width strips with the skin side facing down, arrange them neatly in the bowl with the remaining meat as a base. Add the fresh broth (200 g), salt (2 g), soy sauce (15 g), and Sichuan peppercorns to the bowl. Place in a steamer and steam until thoroughly tender, then remove. Pour the remaining juices into a separate container, then invert the bowl onto a serving plate. Blanch the bok choy hearts and Napa cabbage hearts in boiling water, arrange them on both sides of the plate, and set aside.

Make the Sauce and Serve

Place a wok over heat. Return the goose steaming juices to the wok, add the remaining fresh broth (200 g) and soy sauce, thicken with the water starch slurry, drizzle with scallion oil, and pour over the goose meat. Serve immediately.