Photograph of the finished Chaozhou braised goose

China · Ngỗng ngâm nước lèo lâu năm Triều Châu

Chaozhou braised goose

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goose Goose 1.6 kg
  • Photograph of Soy sauce Soy sauce 240 ml
  • Photograph of Palm sugar Palm sugar 120 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 32 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Tofu Tofu 600 g
  • Photograph of Rice vinegar Rice vinegar 120 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Shaoxing Wine Shaoxing Wine 120 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer the broth in soy sauce, palm sugar, cinnamon, star anise, ginger, rice wine, and 1.5 liters of water for 30 minutes.
  2. 2 Soak the goose in the simmering broth for 80 minutes, ladleing the broth over the goose every 15 minutes.
  3. 3 The broth shouldn't boil vigorously; if it boils too strongly, the goose meat will become tough and the skin will crack.
  4. 4 Turn off the heat and let the goose soak in the pot for another 30 minutes to allow the flavors to penetrate to the bone.
  5. 5 Add the peeled boiled eggs and tofu to the broth and let it soak for 25 minutes. This broth is reserved for later use, so the longer it's cooked, the richer the flavor becomes.
  6. 6 Remove the goose from the pot, let it cool, then slice it thinly and serve with a dipping sauce of crushed garlic and vinegar.

With an appliance

  • Oven 2 hr 40 min

    Replace steps 2–4: cover and simmer the goose in broth on the middle rack of the oven at 160 degrees for 70 minutes, then turn off the oven and let it soak for another 25 minutes; the eggs and tofu from step 5 should still soak separately for 25 minutes.

Start cooking