Recipe
Jiangsu-style Braised Goose
Succulent Jiangsu Goose: A Fusion of Austrian and Chinese Flavors
4.6 out of 5
This recipe combines the traditional Austrian dish of Martinigans with the flavors and techniques of Jiangsu cuisine. The result is a succulent and aromatic braised goose dish that showcases the best of both culinary traditions.
Metadata
Preparation time
30 minutes (excluding marinating time)
Cooking time
2-3 hours
Total time
2 hours 30 minutes (excluding marinating time)
Yields
6-8 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, Keto, Paleo, Gluten-free
Allergens
Soy, Wheat (if serving with steamed buns)
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
In this adaptation, the traditional Austrian Martinigans is transformed into a Jiangsu-style braised goose. The original dish is typically roasted, while the adapted version involves slow braising the goose in a rich sauce infused with Jiangsu flavors. The use of ingredients like soy sauce, Shaoxing wine, ginger, and star anise gives the dish a distinct Chinese taste, while still retaining the succulence and tenderness of the original Austrian dish. We alse have the original recipe for Martinigans, so you can check it out.
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1 whole goose (4-5 kg / 8.8-11 lbs) 1 whole goose (4-5 kg / 8.8-11 lbs)
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100 ml (3.4 fl oz) soy sauce 100 ml (3.4 fl oz) soy sauce
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50 ml (1.7 fl oz) Shaoxing wine 50 ml (1.7 fl oz) Shaoxing wine
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50 ml (1.7 fl oz) dark soy sauce 50 ml (1.7 fl oz) dark soy sauce
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50 g (1.8 oz) rock sugar 50 g (1.8 oz) rock sugar
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5 slices of ginger 5 slices of ginger
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3 star anise 3 star anise
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2 cinnamon sticks 2 cinnamon sticks
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1 bunch of scallions, cut into 5 cm (2 inch) pieces 1 bunch of scallions, cut into 5 cm (2 inch) pieces
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1 tbsp vegetable oil 1 tbsp vegetable oil
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1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
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Salt, to taste Salt, to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 30g, 10g
- Carbohydrates (total, sugars): 5g, 2g
- Protein: 40g
- Fiber: 1g
- Salt: 2g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Rinse the goose thoroughly and pat it dry with paper towels.
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3.In a large bowl, combine the soy sauce, Shaoxing wine, dark soy sauce, rock sugar, ginger slices, star anise, and cinnamon sticks. Mix well to dissolve the sugar.
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4.Rub the goose inside and out with the marinade mixture. Let it marinate for at least 2 hours, or overnight in the refrigerator for better flavor absorption.
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5.Heat the vegetable oil in a large pot over medium heat. Add the scallions and sauté for a few minutes until fragrant.
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6.Place the marinated goose in the pot, breast side down, and sear it until golden brown on all sides.
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7.Pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for about 2-3 hours, or until the goose is tender and the meat easily falls off the bone.
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8.Remove the goose from the pot and let it rest for a few minutes before carving.
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9.Strain the cooking liquid and skim off any excess fat. Adjust the seasoning with salt if needed.
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10.Serve the braised goose with the sauce on the side, steamed buns, and a side of vegetables.
Treat your ingredients with care...
- Goose — Make sure to thoroughly rinse the goose before marinating to remove any impurities. Pat it dry to ensure a crispy skin.
- Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
- Rock sugar — If rock sugar is not available, you can use regular granulated sugar as a substitute.
Tips & Tricks
- For a crispier skin, you can briefly broil the goose in the oven for a few minutes after braising.
- Save the rendered goose fat for future cooking. It adds incredible flavor to roasted vegetables or potatoes.
- If you prefer a thicker sauce, you can mix a small amount of cornstarch with water and add it to the cooking liquid, then simmer until thickened.
Serving advice
Serve the Jiangsu-style Braised Goose with steamed buns or rice to soak up the flavorful sauce. Accompany it with a side of stir-fried vegetables or a fresh cucumber salad for a balanced meal.
Presentation advice
Arrange the carved goose pieces on a platter, drizzle some of the sauce over them, and garnish with fresh herbs like cilantro or green onions. Serve the remaining sauce in a separate bowl for dipping.
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