Gushi Braised Goose Chunks
A traditional dish from Gushi, Henan. Tender goose meat in a rich, savory broth with a hint of spice, leaving a lasting impression.
Ingredients
13 items- Goose meat 1 kg
- Dried chili peppers 5-6
- Ginger 1 piece
- Garlic 6 cloves
- Shaoxing wine (or rice wine) 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Salt 1 teaspoon
- Sugar 1/2 teaspoon
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Garlic chives or cilantro 2 stalks
Nutrition
Steps （7 steps）
Soak goose chunks in cold water for 30 minutes to remove blood. Drain, then put in a pot with cold water, add 1 tbsp Shaoxing wine and a few ginger slices. Bring to a boil over high heat, skim off foam, boil for 2 minutes. Remove and rinse with warm water.
Heat 3 tbsp oil in a wok over medium heat until moderately hot. Add ginger, garlic, dried chili segments, star anise, cinnamon, and bay leaves. Stir-fry for about 2 minutes until fragrant.
Add the blanched goose chunks, turn up heat to high, and stir-fry. Add 1 tbsp Shaoxing wine and continue stir-frying for about 3 minutes until the surface is slightly golden.
Add light soy sauce, dark soy sauce, and sugar. Stir-fry for another 2 minutes to evenly color the goose.
Pour in boiling water to just cover the goose. Bring to a boil, then reduce to low heat, cover, and simmer for 40-50 minutes until the meat is tender and can be easily pierced with chopsticks.
Uncover, turn up heat to high to reduce the sauce. Taste and add salt. Cook until the sauce thickens and coats the back of a spoon, then turn off the heat.
Transfer the goose to a serving bowl, garnish with garlic chives or cilantro, and serve hot.
Tips
Choose a young goose with moderate fat. Rinsing with warm water after blanching keeps the meat tender. Add enough water at once during simmering; adding water midway affects the texture. Adjust dried chili amount to taste.
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