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chineseutama· 4 servings

Angsa Bacem dengan Radish Asin dan Tahu

Braised Goose with Preserved Radish and Tofu

Angsa Bacem dengan Radish Asin dan Tahu
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
  • 200 g firm tofu, cut into 3 cm cubes
  • 80 g preserved radish (chai poh), rinsed and chopped
  • 4 slices ginger, smashed
  • 3 scallions, tied into knots
  • 2 star anise
  • 1 cinnamon stick (5 cm)
  • 3 dried red chilies
  • 60 ml Shaoxing wine
  • 4 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp rock sugar
  • 500 ml water or goose stock
  • 2 tbsp vegetable oil

Instructions

  1. 1Blanch goose pieces in boiling water for 3 minutes, drain and rinse under cold water.
  2. 2Heat oil in wok over medium heat, fry ginger and scallions until fragrant, add star anise, cinnamon, and dried chilies.
  3. 3Add goose pieces, stir-fry 2 minutes until lightly browned.
  4. 4Pour in Shaoxing wine, light and dark soy sauces, rock sugar, and water. Bring to boil.
  5. 5Reduce heat to low, cover and simmer 45 minutes until goose is tender.
  6. 6Add preserved radish and tofu cubes, continue simmering uncovered 15 minutes to reduce sauce.
  7. 7Adjust seasoning with salt if needed, remove whole spices.
  8. 8Serve hot with steamed rice.

Source: llm-generated