Photograph of the finished Teochew braised goose

China · Ngỗng kho riềng chấm giấm tỏi Triều Châu

Teochew braised goose

2 hr Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goose Goose 5.3 lb
  • Photograph of Galangal Galangal 11.3 oz
  • Photograph of Soy sauce Soy sauce 1 cups
  • Photograph of Rock sugar Rock sugar 4.9 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 1.7 oz
  • Photograph of Rice vinegar Rice vinegar ¾ cup
  • Photograph of Garlic Garlic 4
  • Photograph of Shaoxing Wine Shaoxing Wine ⅔ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Salt Salt 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking