Teochew braised goose

Method

1. 1 Rub salt and wine inside and out of the goose, then rinse with boiling water to tighten the skin.
2. 2 Arrange thick slices of galangal to cover the bottom of the pot as a cushion, then place the goose on top.
3. 3 The use of thickly sliced galangal as padding is a unique feature of this version; it's not made with onions or lemongrass.
4. 4 Simmer over low heat for 90 minutes with soy sauce, rock sugar, and cinnamon, turning the baby once midway through.
5. 5 Let the meat cool completely in the braising liquid before removing it; this will make the meat firm and prevent it from falling apart.
6. 6 Slice thinly once cooled and serve with a bowl of crushed garlic and vinegar dressing; this version is best eaten cold.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 4: pressurize for 35 minutes, then release the pressure naturally and allow to cool in the storage water.