Chinese New Year Roast Goose 中国烤鹅 (Cantonese Roast Goose Recipe) Traditional Chinese Cooking скачать в хорошем качестве

Chinese New Year Roast Goose 中国烤鹅 (Cantonese Roast Goose Recipe) Traditional Chinese Cooking

Chinese Roast Goose Recipe 中国烤鹅 think Chinese Roast Goose is more delicious than Chinese Roast Duck. Check out my reasons why. You can use this roast goose recipe for roast duck. This is a simple recipe to bring out lots of flavour in roast goose. Goose is often hard to find in supermarkets. Try the frozen section in Asian supermarkets. A raw goose is often just slightly more expensive than a cooked Chinese Roast Duck from a Chinese Barbecue Market. You will impress your family and friends when you serve Chinese Roast Goose. SEE OUR CHINESE COOKING ACCESSORY GUIDE: https://amzn.to/2EEym6I For woks, sauces, ingredients, gadgets, cookbooks and equipment to improve your Chinese cooking. As an Amazon Associate, I earn from qualifying purchases. This helps keep this channel going. It's at no cost to you. Thanks for your support. Recipe Is Below: Chinese Roast Goose 中国烤鹅 1 young goose (approx. 6 lbs.) 6 tablespoons chou hou sauce 2 tablespoons Chinese oyster sauce 2 tablespoons light soy sauce 3 tablespoons Chinese black vinegar (optional) 3 tablespoon salt 6 slices ginger 2 to 3 stalks green onions 3 tablespoons honey Wash goose with salt and cold water. Dry goose with paper towels. Chill goose in fredge for 10 to 24 hours. Take out goose and leave at room temperature for 2 hours. Put sliced ginger and green onion stalks into cavity of goose. Poke holes all over goose skin with a fork. Rub Chinese vinegar all over goose. Make marinade of chou hou sauce, Chinese oyster sauce and light soy sauce and leftover Chinese black vinegar. Rub marinade over the goose surface. Put goose on a rack, so the bottom doesn't touch the pan surface. Set oven heat setting at 425 degrees F. Cook goose for about 20 minutes.Turn heat down to 335 degrees F and continue to cook for 1 hour and 40 minutes to 2 hours 10 minutes. After 1 hour, lightly baste the marinade on the goose surface. Baste again if you like after another 1/2 hour. Do the final baste with the marinade and honey or with just honey. The internal temperature of the goose should reach 170 degrees F (76 degrees C. Let goose cool for at least 15 minutes before cutting. A goose can be cut like a duck or chicken in traditional Chinese way. Enjoy! #chanesecookingchannel #hoiping #danseto