Jiangsu-style Braised Goose

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.

• 1 whole goose (4-5 kg / 8.8-11 lbs) 1 whole goose (4-5 kg / 8.8-11 lbs)
• 100 ml (3.4 fl oz) soy sauce 100 ml (3.4 fl oz) soy sauce
• 50 ml (1.7 fl oz) Shaoxing wine 50 ml (1.7 fl oz) Shaoxing wine
• 50 ml (1.7 fl oz) dark soy sauce 50 ml (1.7 fl oz) dark soy sauce
• 50 g (1.8 oz) rock sugar 50 g (1.8 oz) rock sugar
• 5 slices of ginger 5 slices of ginger
• 3 star anise 3 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 1 bunch of scallions, cut into 5 cm (2 inch) pieces 1 bunch of scallions, cut into 5 cm (2 inch) pieces
• 1 tbsp vegetable oil 1 tbsp vegetable oil
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the goose thoroughly and pat it dry with paper towels.
3. 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.
4. 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.
5. 5.
   Heat the vegetable oil in a large pot over medium heat. Add the scallions and sauté for a few minutes until fragrant.
6. 6.
   Place the marinated goose in the pot, breast side down, and sear it until golden brown on all sides.
7. 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.
8. 8.
   Remove the goose from the pot and let it rest for a few minutes before carving.
9. 9.
   Strain the cooking liquid and skim off any excess fat. Adjust the seasoning with salt if needed.
10. 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.