Chaoshan Marinated Goose
About Chaoshan Marinated Goose - Teochew Cuisine
Chaoshan Braised Goose is a classic traditional dish from Chaoshan, Guangdong, and is a representative work of Chaoshan cuisine. Mainly seafood, the taste is light and delicious, focusing on the original taste of the ingredients, and is famous for braising, stewing, pan-frying and deep-frying. It is widely popular in local families and restaurants.
Ingredients
- Soy sauce 200ml
- 5 star anise
- 2 pieces of cinnamon
Instructions
- 1. Cut the goose into pieces, blanch it in cold water to remove any blood foam, remove and drain
- 2. Heat oil in a pan, add rock sugar and stir-fry over low heat until caramel color
- 3. Add goose and stir-fry until browned, add onion, ginger, garlic and star anise and stir-fry until fragrant
- 4. Pour in appropriate amount of hot water, add soy sauce and cooking wine, bring to a boil over high heat, then reduce to low heat
- 5. Simmer for 30-45 minutes until the ingredients are soft and fragrant.
- 6. Reduce the sauce over high heat until it becomes thick and hang a spoon over it. Take it out of the pan and put it on a plate and sprinkle with chopped green onion.
Cultural Notes
Chaoshan cuisine is an important branch of Cantonese cuisine, famous for its fine knife skills and ultimate pursuit of seafood ingredients. Chaoshan people make good use of brine and sand tea sauce. Chaoshan beef hot pot, braised goose, and fish balls are all nationally renowned delicacies. Chaoshan braised goose is a household name in Chaoshan, Guangdong. It is a must-have dish at festivals and family gatherings and is the epitome of Chaoshan cuisine food culture.