chineseutama· 6 porsi
Angsa Bumbu dengan Radish Asin, Tahu, Sayur Asin, dan Mustard Greens Asin
Braised Goose with Preserved Radish, Tofu, Preserved Vegetables, and Pickled Mustard Greens
Bahan
- 1 whole goose (2.5-3 kg), cleaned and cut into large pieces
- 150 g preserved radish (cai po), rinsed and chopped
- 300 g firm tofu, cut into 3 cm cubes
- 100 g preserved mustard greens (mei cai), soaked and rinsed
- 80 g pickled mustard greens (suan cai), rinsed and chopped
- 50 g preserved vegetables (dong cai), rinsed
- 6 slices ginger (5 mm thick)
- 4 scallions, cut into 5 cm lengths
- 3 star anise
- 1 cinnamon stick (5 cm)
- 4 dried red chilies
- 60 ml Shaoxing wine
- 80 ml light soy sauce
- 30 ml dark soy sauce
- 40 g rock sugar
- 1.5 L water or goose stock
Cara Membuat
- 1Blanch goose pieces in boiling water for 3 minutes, drain and rinse under cold water to remove impurities.
- 2Heat wok over medium heat, add rock sugar and melt until amber; add ginger and scallions, stir-fry until fragrant.
- 3Add goose pieces, stir-fry 2 minutes until lightly browned; pour in Shaoxing wine around the edge.
- 4Add light soy sauce, dark soy sauce, star anise, cinnamon, dried chilies, and water; bring to boil.
- 5Reduce to low simmer, cover and braise 45 minutes until goose is 80% tender.
- 6Add preserved radish, preserved mustard greens, preserved vegetables, and pickled mustard greens; simmer 20 minutes.
- 7Gently add tofu cubes, simmer 10 minutes until heated through and flavors meld.
- 8Taste and adjust seasoning; skim excess fat from surface before serving.
Sumber: llm-generated