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 2.2 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Rock sugar Rock sugar 2.8 oz
  • Photograph of Cinnamon Cinnamon 0.4 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.3 oz
  • Photograph of Cloves Cloves 0.1 oz
  • Photograph of Galangal Galangal 1.4 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ¼ cup
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking