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chineseutama· 4 servings

Itik Rebus dengan Lobak Acar, Sayur Aci, Sayur Asin, dan Tahu

Braised Goose with Preserved Radish, Pickled Mustard Greens, Preserved Vegetables, and Tofu

Itik Rebus dengan Lobak Acar, Sayur Aci, Sayur 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 whole goose (≈2.5 kg), cut into pieces
  • 200 g preserved radish, rinsed and sliced
  • 150 g pickled mustard greens, rinsed and chopped
  • 100 g preserved vegetables (e.g., fermented soybeans), rinsed
  • 200 g firm tofu, cubed
  • 3 Tbsp Shaoxing wine
  • 3 Tbsp soy sauce (light and dark mixed)
  • 1 Tbsp sugar
  • 4 slices ginger
  • 3 cloves garlic, smashed
  • 1 tsp five‑spice powder
  • 2 Tbsp vegetable oil
  • 500 ml chicken stock or water

Instructions

  1. 1Heat oil in a wok and brown the goose pieces on all sides; remove and set aside.
  2. 2Stir‑fry ginger and garlic until fragrant, then add preserved radish, mustard greens, and preserved vegetables; sauté 2 minutes.
  3. 3Return the goose to the wok, add Shaoxing wine, soy sauce, sugar, and five‑spice powder; coat evenly.
  4. 4Pour in stock to just cover the meat, bring to a boil, then reduce heat, cover, and simmer 45 minutes.
  5. 5Gently add tofu cubes and continue simmering 10 minutes until the sauce thickens and the goose is tender.
  6. 6Taste and adjust seasoning with a pinch of salt if needed; turn off heat.
  7. 7Transfer to a serving dish and garnish with sliced scallions if desired.

Source: llm-generated