Sesame Goose Breast
Coat the marinated, scored goose breast in egg wash and starch, then press in white sesame seeds. Pan-fry until crisp outside and tender within.
Ingredients
Net goose meat (cut into approximately 4cm long, 3cm wide fillets, score a crosshatch pattern)
400 g
White sesame seeds
50 g
Egg
1
Ginger
5 slices
Scallion
3 sections
Shaoxing wine
0.5 tbsp
Dried starch
0.5 tbsp
Fine salt
2.5 tsp
Peanut oil (only a small amount is actually used)
1000 g
Instructions
1
Marinating
Cut the goose meat into approximately 4cm long, 3cm wide fillets, score a crosshatch pattern on the surface, then marinate with ginger slices, scallion sections and fine salt.
2
Coating
Before frying, remove the ginger slices and scallion sections from the marinated goose fillets, add egg and dried starch, mix well, then coat each goose fillet with white sesame seeds.
3
Frying
Pour peanut oil into a wok to coat the surface, then pour the oil into an oil reservoir. Arrange the goose fillets one by one in the wok, fry over medium heat until golden brown, adding oil as needed during frying. Once both sides are cooked through, transfer to a colander to drain excess oil, arrange on a plate and serve.
