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Best Easy Chaozhou Braised Goose Recipe

Name: Best Easy Chaozhou Braised Goose Recipe
Total time: 150 min
Yield: 180 g
Ingredients: goose, whole (cleaned, trimmed) 4 lbs; scallions 4 pieces; ginger, sliced 8 slices; star anise 3 pieces; cinnamon stick 1 piece; dried tangerine peel 1 piece; light soy sauce 1.25 cups; dark soy sauce 2 tbsp; rock sugar 2 tbsp; Shaoxing wine 0.25 cup; water 6 cups; salt 0.5 tsp

Rich Chaozhou braised goose in a aromatic soy-based sauce is a Teochew specialty. A high protein, family dish with fresh, complex braising flavors.

Cook 150 min Difficulty NORMAL 265 kcal

#high protein #chinese #family meal

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Ingredients

Main ingredients

goose, whole (cleaned, trimmed) 4 lbs
scallions 4 pieces
ginger, sliced 8 slices
star anise 3 pieces
cinnamon stick 1 piece
dried tangerine peel 1 piece

Seasonings/Sauce

light soy sauce 1.25 cups
dark soy sauce 2 tbsp
rock sugar 2 tbsp
Shaoxing wine 0.25 cup
water 6 cups
salt 0.5 tsp

Nutrition summary

Carbohydrates 8 g 12%

Protein 28 g 42%

Fat 13 g 46%

Serving size 180g

Cooking steps

1

Pat dry the cleaned goose. Rub goose skin with Shaoxing wine; set aside for 10 minutes to remove any gamey aroma.
2

In a large pot over medium heat, add scallions, ginger, star anise, cinnamon, and tangerine peel. Stir fry for 1-2 minutes until aromatic.
3

Place the goose into the pot and pour in light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, and water. Make sure the goose is mostly submerged.
4

Bring to a boil over medium-high heat, then immediately reduce to low to maintain a very gentle simmer. Carefully skim any impurities that rise. Cover and braise for 2 hours, flipping the goose halfway.
5

After 2 hours, check the goose for tenderness. Continue to simmer (covered) for another 30–60 minutes if needed; the goose should be tender but sliceable, not falling apart.
6

Turn off heat. Allow the goose to cool in the braising liquid for 30 minutes (this helps keep the meat juicy). Slice and serve with a little braising sauce ladled on top.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient in this dish is the whole goose, which lends the recipe its signature rich and savory flavor. The unique blend of scallions, ginger, and aromatic spices such as star anise, cinnamon, and dried tangerine peel defines the authentic Teochew style and brings bright complexity to the sauce.

Q. How do I avoid overcooking or drying out the goose?

To keep the goose tender and juicy, maintain a gentle simmer throughout braising and do not let the liquid boil too vigorously. After braising, let the goose cool in the braising liquid for 30 minutes—this step helps the meat reabsorb moisture, preventing it from drying out.

Q. What is the best way to control the braising flavor intensity?

For optimal flavor, start with a short stir-fry of aromatics to release their essential oils, then slowly simmer the goose in the soy sauce mixture. Flipping the goose halfway ensures even seasoning. You may adjust simmering time slightly for a deeper sauce, but always monitor and taste before adding extra salt or soy.

Q. How many calories and what is the protein-to-carb balance per serving?

Each serving of this Chaozhou Braised Goose provides approximately 265 kcal, with 28g of protein (42%), 8g of carbohydrates (12%), and 13g of fat (46%)—making it a high-protein, moderately low-carb family dish.

Best Easy Chaozhou Braised Goose Recipe

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