Chinese
Chinese - Hakka and Teochew
Teochew Braised Goose
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 goose, about 2.5kg, or goose leg quarters
- • 1L water
- • 200ml light soy sauce
- • 100ml dark soy sauce
- • 100g rock sugar
- • 2 star anise
- • 1 cinnamon stick
- • 30g galangal or ginger, sliced
- • 2 tbsp Shaoxing rice wine
Preparation Steps
1
Phase 1
Blanch the goose in boiling water for 5 minutes and drain.
2
Phase 2
Combine the water, soy sauces, rock sugar, star anise, cinnamon, galangal, and wine in a deep pot.
3
Phase 3
Bring to a boil, add the goose, and simmer 75 minutes, turning occasionally.
4
Phase 4
Baste the goose every 15 minutes so the skin colours evenly.
5
Phase 5
Rest 15 minutes, then carve.
6
Phase 6
Spoon a little braising liquor over the carved meat and serve.