📝 About This Recipe
A crown jewel of Zhejiang's 'Zhe' cuisine, this braised goose is celebrated for its deep mahogany glaze and the complex balance of savory, sweet, and aromatic spices. Unlike duck, goose offers a richer, more substantial texture that, when slow-simmered in Shaoxing wine and aged soy sauce, becomes incredibly tender and succulent. This dish embodies the Jiangnan region's mastery of 'Hongshao' (red-braising) techniques, delivering a melt-in-your-mouth experience that is traditionally served at celebratory family gatherings.
🥗 Ingredients
Main Ingredients
- 1 piece Whole Goose (approx. 8-9 lbs, cleaned and neck/feet removed)
- 3 ounces Ginger (sliced into thick coins)
- 6 stalks Scallions (tied into a knot)
- 2 tablespoons Peanut Oil (for searing)
The Braising Liquid
- 1.5 cups Shaoxing Rice Wine (high quality aged wine preferred)
- 1/2 cup Light Soy Sauce (for saltiness and depth)
- 1/4 cup Dark Soy Sauce (specifically for the rich mahogany color)
- 3 ounces Rock Sugar (provides a glossy sheen compared to granulated sugar)
- 3 pieces Star Anise
- 1 piece Cinnamon Stick (approx. 3 inches long)
- 1 piece Dried Tangerine Peel (Chenpi; adds a subtle citrus fragrance)
- 2 pieces Bay Leaves
- 6-8 cups Water (enough to submerge two-thirds of the goose)
For Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 4-6 heads Blanched Bok Choy (split lengthwise for plating)
👨🍳 Instructions
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1
Prepare the goose by rinsing it thoroughly inside and out. Pat the skin completely dry with paper towels; dry skin is essential for a good sear.
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2
In a very large wok or a heavy-bottomed stockpot, heat the peanut oil over medium-high heat. Carefully place the goose in the pot.
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3
Sear the goose for about 5-7 minutes per side, rotating carefully, until the skin is golden brown and some of the subcutaneous fat has rendered out.
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4
Remove the goose temporarily and pour off all but 2 tablespoons of the rendered fat. Add the ginger slices and scallion knots, stir-frying until fragrant.
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5
Return the goose to the pot. Pour in the Shaoxing wine around the edges of the pot to create a fragrant steam.
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6
Add the light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, dried tangerine peel, and bay leaves.
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7
Add enough water so the liquid reaches about two-thirds of the way up the side of the goose. Bring the liquid to a rolling boil.
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8
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently. The liquid should be at a bare bubble.
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9
Braise for approximately 90 to 100 minutes. Every 20 minutes, carefully flip the goose and baste the top with the braising juices to ensure even coloring.
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10
Check for tenderness by piercing the thigh with a chopstick; it should slide in with zero resistance. Once tender, remove the goose carefully to a large platter.
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11
Strain the braising liquid to remove the solids. Return the liquid to the pot and turn the heat to high.
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12
Boil the sauce vigorously for 10-15 minutes until it reduces by half and transforms into a thick, syrupy glaze.
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13
While the sauce reduces, carve the goose into bite-sized pieces (traditional Chinese style) or thick slices.
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14
Arrange the goose on a serving platter surrounded by blanched bok choy. Pour the thickened glaze generously over the meat.
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15
Garnish with fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar; it provides the signature 'glassy' sheen that Zhejiang braised dishes are famous for. If you cannot find dried tangerine peel (Chenpi), a small strip of fresh orange zest can work, though the flavor profile will be slightly more floral. Don't rush the searing process; browning the skin deeply at the start adds a layer of umami that boiling alone cannot achieve. If the goose is too large for your pot, you can halve it length-wise before searing and braising. Leftover braising liquid is 'liquid gold'—freeze it and use it as a starter for your next braised dish.
🍽️ Serving Suggestions
Serve with steaming hot jasmine rice to soak up the rich, savory gravy. Pair with a crisp, chilled Longjing (Dragon Well) tea to cut through the richness of the goose fat. A side of pickled radish or cucumbers provides a refreshing acidic contrast to the deep braised flavors. For an alcoholic pairing, a warm glass of semi-dry Shaoxing wine (Huadiao) complements the dish perfectly. Include a plate of stir-fried pea shoots with garlic for a vibrant, light vegetable accompaniment.