Sichuan Peppercorn Goose Cubes
A traditional fried dish from Fenghua, Zhejiang. Goose meat coated in batter is fried until crispy on the outside and tender on the inside, with a rich, fragrant Sichuan pepper aroma.
Ingredients
Cooked goose meat (pound flat with the back of a knife, then cut into rectangles 7 cm long and 3 cm wide)
600 g
Five-spice powder
15 g
Minced scallion
5 g
Soy sauce
100 g
Flour
125 g
Egg (beaten in a bowl, then combined with flour and water and whisked into an egg batter)
1
Chili oil
50 g
Rendered pork lard
1000 g (approximately 125 g used)
Sichuan peppercorn powder
2 g
Instructions
1
Marinating the goose cubes
Pound the cooked goose meat flat with the back of a knife, then cut it into rectangles 7 cm long and 3 cm wide. Place in a bowl, add soy sauce and Sichuan peppercorn powder, and mix well.
2
Preparing the egg batter
Beat the egg in a bowl, add the flour and water, and whisk into a smooth egg batter.
3
Frying
Place a wok over high heat, add the rendered lard, and heat to about 60% hot (roughly 150–180°C / 300–350°F). Coat the goose cubes with the egg batter, drop them into the oil one by one, and fry until pale yellow. Remove and drain the oil. Once the oil temperature rises back to about 70% hot (roughly 190–200°C / 375–400°F), return the goose cubes to the pan and fry until deep golden. Remove from the pan, cut each goose cube into three pieces, arrange on a serving platter, and sprinkle with five-spice powder and minced scallion. Serve with a small dish of chili oil on the side for diners to use as desired.
