White Goose Lays Eggs
White Goose Lays Eggs is a baked dish made with fresh goose stuffed with mutton and glutinous rice meatballs; tapping the goose’s tail causes the meatballs to fall out.
Ingredients
Fresh goose (plucked, gutted, and cleaned)
1
Lamb mince
to taste
Glutinous rice
to taste
Finely chopped scallion, ginger, and garlic
to taste
Egg white (for coating the meatballs)
to taste
Honey (for brushing the skin)
to taste
Oil (for brushing the skin)
to taste
Salt water (for soaking)
to taste
Instructions
1
Step 1
Pluck, gut, and clean 1 fresh goose, then soak it in salt water for 30 minutes.
2
Step 2
Combine the lamb mince, glutinous rice, and finely chopped scallion, ginger, and garlic to make a meatball filling.
3
Step 3
Form the filling into meatballs, coat them with egg white, and stuff them into the cavity of the goose.
4
Step 4
Brush a layer of honey and oil evenly over the outer skin of the goose.
5
Step 5
Microwave on high heat for 10 minutes, then switch to medium-low heat and cook for another 10 minutes.
6
Step 6
Remove the goose and arrange it on an oval or square serving plate. When serving, tap the rear of the goose with chopsticks — each tap releases a meatball, just as if the goose were laying an egg.
