Photograph of the finished Lu shui e (Teochew braised goose)

China · Ngỗng kho nước tương Triều Châu

Lu shui e (Teochew braised goose)

1 hr 55 min Hands-on time + 35 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goose Goose 1 kg
  • Photograph of Soy sauce Soy sauce 160 ml
  • Photograph of Rock sugar Rock sugar 80 g
  • Photograph of Cinnamon Cinnamon 12 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 8 g
  • Photograph of Cloves Cloves 4 g
  • Photograph of Galangal Galangal 40 g
  • Photograph of Garlic Garlic 40 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Shaoxing Wine Shaoxing Wine 60 ml
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Wash the goose thoroughly, rub it with salt and Shaoxing wine, then let it drain for 20 minutes.
  2. 2 Roast cinnamon sticks, star anise, cloves, galangal, and crushed garlic in a pot for 3 minutes until fragrant.
  3. 3 Melt rock sugar until it turns a reddish-brown color, then add soy sauce and water, and boil it to make a stew.
  4. 4 Place the goose in the pot and simmer over low heat for 90 minutes, turning it over every 20 minutes and ladling the broth over the skin.
  5. 5 Remove the goose from the pot and let it drain for 15 minutes. Slice it thinly, pour the broth over it, and sprinkle with chopped scallions.

With an appliance

  • Oven 2 hr 20 min

    Replace step 4: cover and braise the goose in a cast iron pot on the middle rack of a 160-degree oven for 75 minutes, turning it once at the 40-minute mark; let it drain for 15 minutes as in step 5 to prevent the skin from becoming soggy.

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