Steamed Fat Goose with Chu Hou Sauce

Name: Steamed Fat Goose with Chu Hou Sauce
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 2000 g whole cleaned goose (rinsed, four rib bones removed); 1000 g Lipu taro; 200 g Chu Hou paste; 1 tbsp white sugar; 3 tbsp dark soy sauce (for coloring while hot); 0.5 tbsp wet cornstarch slurry; 0.5 tbsp minced garlic; 0.5 tbsp minced ginger; 0.5 tbsp Shaoxing wine; 3 tsp five-spice powder; 3 tsp MSG; 0.5 tbsp vegetable oil; 1 cup superior stock; fine salt, to taste

Steam the whole seasoned goose until cooked through and evenly colored, cut into pieces, drizzle with the thickened sauce, and serve with Lipu taro.

1h 45m

Easy

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Ingredients

whole cleaned goose (rinsed, four rib bones removed) 2000 g

Lipu taro 1000 g

Chu Hou paste 200 g

white sugar 1 tbsp

dark soy sauce (for coloring while hot) 3 tbsp

wet cornstarch slurry 0.5 tbsp

minced garlic 0.5 tbsp

minced ginger 0.5 tbsp

Shaoxing wine 0.5 tbsp

five-spice powder 3 tsp

MSG 3 tsp

vegetable oil 0.5 tbsp

superior stock 1 cup

fine salt to taste

Instructions

Preparing the goose

Rinse the cleaned whole goose, place it on a cutting board, and remove the four rib bones.

Stuffing and steaming

Mix together the Chu Hou paste, white sugar, minced ginger, minced garlic, and five-spice powder. Pack the mixture into the goose cavity, sew it closed with a skewer/needle, and tie it firmly with grass string. Steam in a steamer pot over a wok for 1 hour until fully cooked (place the goose back-side down when setting it in the steamer). Remove from the steamer and, while still hot, brush with dark soy sauce to color the skin. Pull out the needle, reserve the original juices, chop the goose into pieces, and arrange on a serving plate.

Thickening sauce and plating

Place a wok over high heat. Once hot, pour in the Shaoxing wine, then add the superior stock, fine salt, and MSG. Bring to a boil, stir in the cornstarch slurry to thicken, add 0.5 tbsp vegetable oil, and pour the sauce over the goose pieces. Arrange the steamed Lipu taro alongside the goose and serve.