Smoked Goose

 

Ingredients

1 goose(hair and viscera removed)

2 tbsps brown sugar 

1/2 tbsps dark brown sugar

a pinch of ginger shreds

Seasonings

3 tbsps shiitake seasoning powder 

3 tbsps salt 

a pinch of green-tea pepper salt

                                              step by step

1

Toss goose in a pot of boiling water, and fill the poultry with boiling water, cooking for five minutes. And remove to let boiling water inside the goose flow out of the poultry, and return the meat back to the pot, and that is it, repeating the same process two more times. Then turn heat to low to cook for another 15 minutes, and then turn off the heat, soaking for 10 more minutes and removing to set aside for later use.

2

Toss shiitake seasoning powder and salt in a container, and mix the two well, then smearing the poultry inside out with the mixture to flavour the meat and letting cool. Set aside for a short while.

3

In a dry wok covered with a sheet of aluminum foil, drop well-mixed brown sugar as well as dark brown sugar over the foil, and over low heat, simmer the mixture till dissolved, then placing a rack inside the wok. Then lengthwise cut the goose in half, and arrange the meat on the rack, liding the wok to cook till smoking. And let wait for another 40 seconds, and turn off the heat, waiting for last three more minutes.

4

Remove the meat, and let cool, cutting into chunks. Finally arrange on a serving plate, and goes with green-tea pepper salt as well as ginger shreds while eating. Serve.