Goose cooked in brine, a very famous style of Chiu Chow cooking renowned worldwide. The quality varies from flavour to texture. Here we recook the goose webs and wings, pork belly and intestines left over and transform it into something just as appetising the following day!
滷水隔夜返煮,可以令食材更入味。所以今次配合鵝掌翼、豬腩肉、大腸和花生,配合滷水發揮 No Wastage 精神!
Method: Here we have goose wings and webs, pork belly, large intestine and peanuts ? The reason behind remaking this dish is because the original product was all a bit hard and tough, after going through this secondary process, the meats etc. would become much softer and the sauce would compliment rice ? nicely.
Simply put all the ingredients into a pot. Add chicken stock and water, dark and light soy sauce, fish sauce, rice wine, plaice powder, and Worcestershire sauce. Bring to boil, then add rock sugar, a piece of bay leaf and some star anise and Sichuan peppercorn.
Cover and simmer under low heat for around 20 minutes. During this process try the flavour and make alterations to suite your palate. Open cover, turn to medium high heat for the sauce to reduce. If you like some spice add a piece of fresh chilli. Serve on plate!!!
•PS Brined goose and meats can be found at Chiu Chow stores around Hong Kong. The quality is very diverse. Some are soft and tasty and some can be stiff and lack of taste. Should you encounter the latter then this recipe used on leftovers would be ideal.
Author Bio:
王子
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
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