Steamed Goose with Plums

Name: Steamed Goose with Plums
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 (about 2000 g) Whole goose (feet and wing tips removed, opened to remove innards, rinsed, and patted dry); 250 g Pickled plums (rinsed and minced into a paste); 50 g Sesame paste; 5 g Salt (part used for marinating (3 g)); 150 g Sugar (part used for marinating (100 g)); 3 g MSG; 15 g Minced garlic; 10 g Minced ginger; 5 g Minced scallion; 1 g White pepper powder; 10 g White vinegar (rubbed evenly over the skin); 10 g Soy sauce (part used for marinating (6 g)); 1500 g (uses 150 g) Cooking oil (for frying); 15 g Water starch (for thickening)

A classic Cantonese summer seasonal dish with a vibrant golden-red hue. It features a tender, silky texture and balanced sweet-sour flavor that stimulates saliva production and relieves thirst.

2h 30m

Easy

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Ingredients

Whole goose (feet and wing tips removed, opened to remove innards, rinsed, and patted dry) 1 (about 2000 g)

Pickled plums (rinsed and minced into a paste) 250 g

Sesame paste 50 g

Salt (part used for marinating (3 g)) 5 g

Sugar (part used for marinating (100 g)) 150 g

MSG 3 g

Minced garlic 15 g

Minced ginger 10 g

Minced scallion 5 g

White pepper powder 1 g

White vinegar (rubbed evenly over the skin) 10 g

Soy sauce (part used for marinating (6 g)) 10 g

Cooking oil (for frying) 1500 g (uses 150 g)

Water starch (for thickening) 15 g

Instructions

Prepare and marinate the goose

Remove the feet and wing tips from the whole goose, open the belly to remove the innards, rinse off any blood, and pat dry. Rinse the pickled plums and mince into a paste, then combine with the sesame paste, 3 g salt, 100 g sugar, MSG, minced garlic, minced ginger, minced scallion, and white pepper. Mix well and pour the mixture into the goose cavity, then sew the opening shut with twine. First rub the white vinegar evenly over the skin (this keeps the fat from leaking out and prevents the meat from shrinking), then rub 6 g of soy sauce evenly over the skin.

Fry the goose

Heat a wok and add the cooking oil. When the oil reaches about 80% hot, lower the goose in and fry until golden-red all over, then remove and place in a steaming dish.

Steam the goose

In a separate bowl, combine a small amount of rich stock with 4 g soy sauce, 2 g salt, and 50 g sugar to make a reddish broth. Pour it over the goose and steam in a steamer until cooked through, then remove.

Thicken the sauce and finish

Strain off the original broth. Cut the goose into pieces and arrange on a serving plate. Pour the original broth back into a wok and bring to a full boil, then thicken lightly with the water starch and drizzle over the goose pieces to serve.