Roasted goose - HONG KONG STYLE!
Updated: Feb 5
Hong Kong food culture is off the HOOK. The city's name means 'fragrant harbour' because it used to be a massive trading port for incense, but nowadays it smells of something even better: FOOD!! The place is packed with buzzing markets and cool restaurants, and one of the most popular dishes there is roasted goose (or 'sui mei').
Locals queue down the street to eat wine-marinated roast goose, and tourists travel from all around the world just to try some 'sui mei' at Yung Kee's, a Michelin restaurant that started out as a small stall in the port 80 years ago. Awesome.
Until I can fly out and taste it for myself, I've come up with the next best thing: a crispy, juicy, Cantonese-style dish using a big fat goose from Rhug Estate, who export their geese to high-end Hong Kong restaurants!! I took this recipe to the next level with my Petromax Dutch oven, but you can easily cook it in your kitchen too...
5 x cloves
Chinese Five Spice
Rice wine vinegar
Juice of 2 clementines
Straight in with the prep - remove the giblets and wings then use them later to make next-level gravy.
Place the goose on a rack before making the broth.
Add peppercorns to a saucepan of boiling water, an onion cut in half, orange and star anise.
Place the lid on the saucepan and leave it to boil for 10 minutes. Then cover the goose in the hot broth.
Leave the goose to cool as you prepare the spices.
Mix peppercorns, 5 cloves, Chinese Five Spice, salt and sugar before adding some rice wine vinegar, soy sauce, oyster sauce and the juice of 2 clementines.
After removing any water from the goose, place the spices inside.
To finish, add some garlic, plenty of clementines and an onion inside the goose.
Make sure it’s sealed before placing in the oven for 3 hours (or on the barbecue in a cast-iron pan).
Place plenty of onions at the bottom of the pan, clementines and garlic before resting the goose on top.
Finish it off with clementine juice and rashers of bacon before placing the lid on top and putting it on the fire.
Once this bad boy has had 3 hours on the fire it should be mega juicy! Remove from the heat and leave it to rest for at least an hour.
Now, I told you not to get rid of those giblets didn’t I? Fry them up with the goose wings to make home made stock. You can use this to make next-level gravy with plenty of port!
As a side, I’m going to make mashed potatoes with the roasted garlic from the goose. Just squish the cloves out of the bulbs to make a paste and mix in your mash. Add plenty of olive oil instead of butter to make it super silky.
If you fancy roast potatoes to go with this, the secret to making them super-crispy is to boil them for 5 minutes before basting them in goose fat and a spoonful of Marmite! Place in the oven for 40 minutes at a temperature of 180C and they’ll be crunchy to the max!
Gwydd HONG KONG!
Dwi’n fascinated efo diwylliant bwyd Hong Kong. Mae enw'r lle yn meddwl ‘fragrant harbour’ - nickname ‘gaeth o ers talwm pan oedd o’n un o trading ports incense mwyaf yn y byd. Ond, dyddia yma, mae’r ardal yn hogla o rwbath loads gwell… BWYD!
Ma'r ddinas yn llawn stondina awesome, ac un o’r dishes mwya enwog yna ydi gwydd wedi’i rostio (‘siu mei’). Ma’ pobl lleol yn ciwio lawr y stryd am wine-marinated roast goose, a tourists yn teithio’n bell rownd y byd jesd i drio ‘siu mei’ Yung Kee, bwyty Michelin nath ddechra fel stondin bach yn y porthladd bron 80 mlynedd yn ol. Cŵl de?
Dwi’n gwbo am ffaith bod Rhug Estate yn exportio’r gwyddau mawr tew i Hong Kong, so neshi ordro un ganddyn nhw i goginio gwydd crispi, jiwsi jiwsi, Cantonese style!!