chineseutama· 4 porsi
Angsa Bumbu dengan Radish Asin, Sayur Asin, Tahu, dan Sayur Asin
Braised Goose with Preserved Radish, Pickled Mustard Greens, Tofu, and Preserved Vegetables
Bahan
- 1.5 kg goose, cut into serving pieces
- 150 g preserved radish (cai po), rinsed and chopped
- 100 g pickled mustard greens (suan cai), rinsed and cut into 3 cm lengths
- 200 g firm tofu, cut into 3 cm cubes
- 80 g preserved mustard greens (mei cai), soaked and rinsed
- 50 g ginger, sliced
- 6 cloves garlic, smashed
- 3 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
- 2 star anise
- 1 cinnamon stick
- 500 ml water or goose stock
Cara Membuat
- 1Blanch goose pieces in boiling water for 3 minutes, drain and rinse.
- 2Heat wok over medium heat, add ginger and garlic, stir-fry until fragrant.
- 3Add goose pieces, sear until lightly browned on all sides.
- 4Deglaze with Shaoxing wine, add soy sauces, rock sugar, star anise, cinnamon, and water.
- 5Bring to boil, reduce to simmer, cover and braise for 45 minutes.
- 6Add preserved radish, pickled mustard greens, and preserved mustard greens, continue braising 20 minutes.
- 7Gently add tofu cubes, simmer 5 minutes until heated through.
- 8Adjust seasoning with salt if needed, serve hot with steamed rice.
Sumber: llm-generated