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chineseutama· 4 servings

Angsa Bumbu dengan Radis Asin dan Sayur Asin

Braised Goose with Preserved Radish and Pickled Mustard Greens

Angsa Bumbu dengan Radis Asin dan Sayur Asin
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1.5 kg goose, cut into serving pieces
  • 100 g preserved radish (cai po), rinsed and chopped
  • 150 g pickled mustard greens (suan cai), rinsed and cut into 3-cm lengths
  • 3 tbsp Shaoxing wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rock sugar
  • 3 slices ginger, smashed
  • 2 scallions, tied into knots
  • 1 star anise
  • 1 small cinnamon stick
  • 2 dried red chilies
  • 500 ml water or goose stock
  • 2 tbsp vegetable oil

Instructions

  1. 1Blanch goose pieces in boiling water for 2 minutes, drain and rinse.
  2. 2Heat oil in a wok over medium heat, fry ginger, scallions, star anise, cinnamon, and chilies until fragrant.
  3. 3Add goose pieces and sear until lightly browned on all sides.
  4. 4Deglaze with Shaoxing wine, then add light soy sauce, dark soy sauce, and rock sugar; stir to coat.
  5. 5Pour in water or stock, bring to a boil, then reduce to a gentle simmer.
  6. 6Add preserved radish, cover, and braise for 45 minutes.
  7. 7Add pickled mustard greens, continue braising 15 minutes until goose is tender and sauce has reduced.
  8. 8Taste and adjust seasoning if needed; remove whole spices before serving.
  9. 9Transfer to a serving dish, spoon sauce over goose, and serve hot with steamed rice.

Source: llm-generated