Home Appliances
Ingredient
| Dry marinade ingredient : | Marinade paste ingredient︰ |
| • Sichuan Peppercorn 1 tsp | • 20g Chu Hou Paste |
| • 1 Star Anise | • 20g Hoisin Sauce |
| • ½ tsp Cloves | • 20g Ground Bean Sauce |
| • 1 small piece Cinnamon | • 20g Red Fermented Bean curd |
| • 1 small piece Dry Tangerine peel | • 40g Oyster Sauce |
| • 15g Salt | • 12g Soy Sauce |
| • 10 g Sugar | • 12g Cooking Wine |
| • 1 tsp Chicken Powder | |
| Other Ingredient︰ | Maltose Vinegar Glaze Ingredient︰ |
| • 1 Goose (2.7KG) | • 8g Red Vinegar |
| • 5 pieces of Ginger | • 24g White Vinegar |
| • 2 Spring Onion | • 5g Maltose |
| • 2 Shallot (Cut into half) | • 8g Cooking Wine |
| • 2 tbsp Baking Soda | |
| • 1 ½ Liter Boiling Water | |
Method
1. Rinse and drain the goose. Remove entrails and excess fat. Trim off goose wing, wingtip and feet (To prevent burn out.)
2. Grind all dry marinade ingredient into powder. Mix all Marinade paste ingredient.
3. Spoon rub into goose cavity and coat inside evenly (Keep the skin clean.)
4. Put the ginger, spring onion and shallot into goose cavity and use skewer to sew it up.
5. Dissolved baking soda in boiling water. Use air pump to blow the goose (via neck) until skin separates from meat. Poach boiling soda water to the skin immediately, until the skin shrink. Put the goose on the cooling rack, set aside, drain and cool down.
6. Bring all maltose vinegar glaze Ingredient to boil (double boiled method). Cool down and brush the glaze on top of the skin.
7. Put it into refrigerator overnight until the skin extremely dry.
8. Cover the bone of leg and neck with foils to prevent burn out.
9. Bake the goose in an oven preheated at 200 °C (4D Hot air Function, 1st layer) for about 30 minutes, change to 180 °C for 20 minutes more until golden brown.
10. Remove from oven, cool down, cut and serve.
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