Yunlin Goose
A traditional dish from Wuxi, made by marinating goose in wine and honey, then steaming it in a sealed pot. The meat is rich and tender, falling easily off the bone.
Ingredients
Cleaned hen goose (prepared)
1
Chicken broth
500 g
Honey
25 g
Egg crepe shreds
15 g
Fuzhen wine
300 g
Seaweed
5 g
Cloves
3
Fine salt
20 g
Scallion whites (stuff into goose cavity)
15 g
Scallion-pepper
5 g
Ginger slices
15 g
Instructions
1
Marinating
Rinse the hen goose and pat dry. Combine 50 g of Fuzhen wine, 15 g of fine salt, and the scallion-pepper, then rub the mixture evenly over the goose, inside and out. Let stand for 1 hour, then mix 30 g of Fuzhen wine with the honey and rub it over the goose once more. Stuff the scallion whites into the goose cavity.
2
Steaming
Pour the chicken broth and 220 g of Fuzhen wine into a clay pot. Set a bamboo rack inside the pot and place the goose on top of the rack, then arrange the ginger slices over the goose. Cover with the lid, seal the rim with a sheet of tough paper, and steam over high heat for about 2 hours, until the goose is fork-tender.
3
Plating
Lift off the lid and remove the tough paper, then discard the ginger slices. Transfer the goose to a serving platter, cavity side up. Place the egg crepe shreds and seaweed in a bowl, ladle the cooking liquid from the clay pot over them, and serve.
