chineseutama· 4 porsi

Angsa Bumbu Kecap dengan Radish Asin

Name: Angsa Bumbu Kecap dengan Radish Asin
Cuisine: chinese
Ingredients: 1.5 kg goose, cut into serving pieces; 150 g preserved radish (cai po), rinsed and chopped; 50 g ginger, sliced; 6 cloves garlic, smashed; 3 scallions, cut into 5 cm lengths; 2 star anise; 1 cinnamon stick (5 cm); 3 dried red chilies; 60 ml Shaoxing wine; 80 ml light soy sauce; 30 ml dark soy sauce; 40 g rock sugar; 500 ml water or goose stock; 2 tbsp vegetable oil

Braised Goose with Preserved Radish

Bahan

1.5 kg goose, cut into serving pieces
150 g preserved radish (cai po), rinsed and chopped
50 g ginger, sliced
6 cloves garlic, smashed
3 scallions, cut into 5 cm lengths
2 star anise
1 cinnamon stick (5 cm)
3 dried red chilies
60 ml Shaoxing wine
80 ml light soy sauce
30 ml dark soy sauce
40 g rock sugar
500 ml water or goose stock
2 tbsp vegetable oil

Cara Membuat

1Blanch goose pieces in boiling water for 3 minutes, drain and rinse under cold water.
2Heat oil in wok over medium heat, add ginger, garlic, star anise, cinnamon, and dried chilies; stir-fry until fragrant.
3Add goose pieces and sear until lightly browned on all sides, about 5 minutes.
4Deglaze with Shaoxing wine, then add light soy sauce, dark soy sauce, rock sugar, and water; stir to dissolve sugar.
5Add preserved radish and scallions, bring to boil, then reduce to gentle simmer.
6Cover and braise for 90-120 minutes until goose is tender and sauce has thickened, turning pieces occasionally.
7Uncover and reduce sauce over medium-high heat for 5-8 minutes until glossy and clinging to meat.
8Remove whole spices, transfer to serving plate, and spoon sauce over goose.

Sumber: llm-generated