Chaozhou Braised Goose (Lion Head Goose)
A classic Chaozhou dish featuring plump lion head goose slowly simmered in spiced brine, tender skin and deep flavor. A banquet staple.
Ingredients
13 items- Lion head goose 1 (about 4 kg)
- Galangal 100 g
- Garlic 1 whole head
- Dried chili peppers 5
- Star anise 5
- Cinnamon stick 1 small piece
- Bay leaves 5
- Sichuan peppercorns 1 tbsp
- Light soy sauce 500 ml
- Dark soy sauce 100 ml
- Rock sugar 200 g
- Cooking wine 100 ml
- Water enough (about 3 L)
Nutrition
Steps （8 steps）
Clean the goose thoroughly, remove innards and excess fat. Rinse and pat dry inside and out.
Place galangal, garlic, dried chilies, star anise, cinnamon, bay leaves, Sichuan peppercorns in a cheesecloth bag and tie. In a pot, combine light soy sauce, dark soy sauce, rock sugar, cooking wine, water. Add bag, bring to a boil, then simmer 30 min to make brine.
Bring a large pot of water to a boil. Blanch the goose for 5 minutes, then rinse off scum.
Put the goose into the brine, bring to a boil, then reduce to low heat. Cover and gently simmer for 1.5–2 hours (about 120 minutes), turning the goose every 30 minutes for even color.
The goose is done when a chopstick can easily pierce the thickest part of the thigh with no pink juices.
Turn off heat and let the goose steep in the brine for at least 30 minutes to deepen the flavor.
Remove the goose and let it cool naturally until warm. Brush the skin with sesame oil to prevent drying.
Cut the goose into pieces and arrange on a plate. Serve with garlic vinegar dip (mashed garlic, white vinegar, a pinch of salt).
Tips
1. The brine can be reused and improves with age; strain and freeze for storage. 2. Lion head goose has thick meat; ensure enough cooking time and test with a chopstick. 3. Maintain a gentle simmer to keep meat tender. 4. Steeping after cooking is essential for flavor.
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