White-Cut Dipping Sauce

Name: White-Cut Dipping Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 500 g Ginger, peeled and ground into a paste; 250 g Scallion white paste (or shallot paste); 80 g Salt; 30 g White sugar; 100 g MSG; 50 g Chicken bouillon powder; 3 g White pepper powder; 5 g Sand ginger powder (galangal powder); 20 g Sesame oil, approx.

Poached Chicken Dipping Sauce — Ingredients and Preparation

1h 10m

Easy

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Ingredients

Ginger, peeled and ground into a paste 500 g

Scallion white paste (or shallot paste) 250 g

Salt 80 g

White sugar 30 g

MSG 100 g

Chicken bouillon powder 50 g

White pepper powder 3 g

Sand ginger powder (galangal powder) 5 g

Sesame oil, approx. 20 g

Instructions

Step 1

Clean the goose by removing all of the internal organs, including the throat, lungs, and fat. Pull out any stray feathers and wash the bird thoroughly.

Step 2

Prepare the white-cut poaching brine and bring it to a boil.

Step 3

Bend the goose's head back toward its back. First, lower just the neck into the boiling brine for 4 seconds to set the shape; repeat two or three times until the shape is set. Then release the goose and lower the whole bird into the boiling white-cut brine. Simmer over low heat for 40 minutes, then lift out and drain.

Note: Remove the goose from the brine promptly once it is done to avoid overcooking, which would cause the skin to crack and look unappealing.