Wuyi Smoked Goose
A traditional dish from Mount Wuyi, the goose is smoked with tea leaves and glutinous rice, giving it a golden, crispy skin, tender juicy meat, and a unique smoky aroma that lingers.
Ingredients
16 items- Goose 1/2 (about 1.5 kg)
- Salt 2 tbsp
- Shaoxing wine 3 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Ginger 1 piece (30g)
- Green onions 2
- Sichuan peppercorns 1 tsp
- Star anise 2
- Cinnamon stick 1 small piece
- Five-spice powder 1 tsp
- Wuyi rock tea 30g
- Glutinous rice 50g
- White sugar 2 tbsp
- Dried tangerine peel 5g
- Sesame oil 1 tbsp
Nutrition
Steps （8 steps）
Rinse the goose, pat dry with paper towels. Use a fork to prick holes evenly in the breast and legs to help the marinade penetrate.
In a large bowl, combine salt, Shaoxing wine, light and dark soy sauce, ginger, green onions, Sichuan peppercorns, star anise, cinnamon, and five-spice powder. Rub this mixture all over the goose and inside the cavity. Refrigerate for at least 6 hours.
Place the marinated goose in a steamer. Steam over high heat, then reduce to medium and cook for 30 minutes, until a skewer inserted into the thickest thigh runs clear. Remove and cool; pat skin dry.
Line a wok or heavy pot with aluminum foil. Mix tea leaves, glutinous rice, sugar, and dried tangerine peel; spread evenly on the foil.
Place a steaming rack over the smoking mixture. Set the dried goose on the rack, cover tightly, and heat on high until smoking. Reduce heat to low and smoke for 10 minutes.
Carefully flip the goose. Cover again and continue smoking over low heat for another 10 minutes, until the skin is evenly golden brown.
Turn off the heat and let the goose rest in the covered pot for 5 minutes to absorb more smoke. Then uncover.
While still hot, brush the goose with sesame oil for a glossy sheen. Let cool slightly, chop into pieces, and arrange on a plate in its original shape.
Tips
Marinate the goose for at least 6 hours for deeper flavor; ensure the pot is tightly sealed during smoking (wrap edges with wet towels if needed); if Wuyi rock tea is unavailable, use other green tea or black tea; let the goose cool before cutting for neat pieces.
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