Five-Cup Goose

Taste: Sour and Salty; Cooking Method: Braising; Time: 45 minutes; Difficulty: Moderate.

Detailed Steps for Cooking Five-Cup Goose

Rinse the goose and pat dry. (If you like eating wings, you can buy more to braise together.)

I used common sauces. The measuring cup is the one used for ginger, and 1 cup is equivalent to 7.5 tablespoons (I don’t measure, I go by feeling, adjust the taste as needed). Use about a whole piece of brown sugar, you can start by adding small pieces and adjust the taste as needed.

Heat a little oil in a pan and sauté the goose until golden brown on both sides. (Braising the whole goose will result in tender and flavorful meat, much better than using cut pieces, I recommend braising the whole goose.)

When the goose is golden brown on both sides, add enough water (enough to cover half of the goose).

Add the five cups of seasonings (add vinegar when the sauce is reduced by half), 1 teaspoon of salt, oyster sauce, ginger slices, bring to a boil over high heat, then simmer over medium heat.

Simmer over medium heat for 40 minutes (this time will result in perfectly tender goose meat, just starting to come off the bone, with a great texture). When a chopstick can easily pierce the meat, it’s done. Adjust the taste during this step (note that the more the sauce reduces, the stronger the flavor, so adjust the taste when the sauce is almost reduced).

Remove the goose from the sauce and let it cool on a plate.

Once the goose has cooled, cut it into pieces and serve. (If you don’t mind, you can serve it hot.)

Transfer the goose sauce to a bowl.

Pour the sauce over the sliced goose (you can reheat it in the microwave if it has cooled down), and the delicious Five-Cup Goose is ready to be enjoyed. Dig in, my husband calls it pure happiness!