Cantonese cuisine is renowned for its variety and rich flavors, and one dish that truly stands out is the Chaoshan braised goose. This delectable dish, hailing from the Chaoshan region of Guangdong province, is revered for its succulent texture and aromatic flavors. If you’re ready to embark on a culinary adventure, follow these detailed steps to create your own Cantonese Chaoshan braised goose at home.
Ingredients
For the Braised Goose:
1 mediumsized goose (approximately 23 kg)
2 cups of soy sauce (light and dark)
1 cup of Shaoxing wine (Chinese rice wine)
4 cups of water
2 tablespoons of rock sugar (or brown sugar)
5 slices of ginger
4 stalks of green onions (cut into halves)
5 cloves of garlic (smashed)
5star anise pods
34 dried red chili peppers (optional)
1 small stick of cinnamon (or 23 cassia pieces)
Salt to taste
A dash of white pepper
For PrePoaching:
12 tablespoons of sesame oil
23 green onions (cut into long pieces)
A few slices of ginger
Preparations:
1. Clean the Goose: Start by cleaning the goose thoroughly. Remove any remaining feathers and innards, and rinse it under cold running water. Pat it dry with paper towels.
2. Marinate the Goose: In a large bowl, mix together soy sauce, Shaoxing wine, rock sugar, salt, and a dash of white pepper. Pour this marinade over the goose, making sure to coat it evenly. You can leave it marinating for at least two hours, but overnight in the fridge is recommended for richer flavors.
Braising Steps:
1. PrePoaching the Goose: In a large pot, heat the sesame oil over medium heat. Add the pieces of ginger and green onions, sautéing until fragrant, about 23 minutes. This aromatizes the oil.
2. Add the Goose: Carefully place the marinated goose into the pot. Sear it on all sides until the skin turns golden brown – this should take about 1015 minutes.
3. Prepare the Braising Liquid: Fill the pot with the 4 cups of water, ensuring the goose is mostly submerged. Add any leftover marinade, along with star anise, dried chili peppers, and cinnamon. Stir in additional soy sauce, if needed, to reach your desired flavor.
4. Braise the Goose: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it braise for 1.5 to 2 hours, occasionally spooning the liquid over the goose to keep it moist. The goose is done when the meat is tender and easily pulls away from the bones.
5. Final Touches: Once cooked, take the goose out of the braising liquid and let it cool slightly. You can strain the braising liquid and reduce it over high heat to create a more concentrated sauce, if desired.
Serving:
Slice the goose into serving portions and arrange them on a platter. Drizzle the reduced braising sauce over the goose and serve it with steamed rice or noodles, alongside vegetables or pickled sides. The rich flavors of the goose, combined with fragrant spices, create a memorable dining experience that transports you straight to the heart of Chaoshan.
Conclusion
Cantonese Chaoshan braised goose is a dish that embodies the essence of traditional Chinese cooking, with its deep flavors and satisfying textures. By following these steps, you can recreate this culinary masterpiece in the comfort of your own kitchen. Whether for a festive occasion or simply to savor a gourmet dish at home, this recipe will impress your friends and family alike. Enjoy your cooking adventure!