Braised Goose with Celery and Green Garlic Leaves
This is one of my sister's recipes for our annual Reunion Dinner. Just like American Thanksgiving dinners started with a live turkey, in China, we still start with a live goose. The goose is killed, plucked, cleaned, then cooked in hot water until the flesh is tender. Then we cut the goose meat and braise it with wine, garlic leaves, and celery.
Equipment
- 1 wok
- 1 wok lid
Ingredients
- 1 goose
- fresh celery to taste
- fresh garlic leaves (also called garlic scapes) to taste
- oil for deep frying (enough to brown the goose)
- Shaoxing wine (enough to simmer the goose when braising)
Instructions
- Kill, pluck, and clean the goose. (Or buy a cleaned goose from your butcher or grocer.)
- Put the goose in a pot, cover with water, bring to a boil, and simmer until the flesh is firm.1 goose
- Transfer the goose to a platter to cool. Cut the goose meat into bite sized pieces.1 goose
- Cut the garlic leaves and celery into sections.fresh celery, fresh garlic leaves
- Heat the wok, add oil to the wok, put the goose meat into the wok, and brown it.oil for deep frying, 1 goose
- When the goose meat is evenly browned, add garlic leaves, celery, and cooking wine. Cover the wok and simmer until the goose is tender.fresh celery, fresh garlic leaves, Shaoxing wine
- When the goose is cooked, put it on a plate and serve.
Nutrition
Calories: 49kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.2mgSodium: 18mgPotassium: 53mgFiber: 1gSugar: 0.3gVitamin A: 90IUVitamin C: 3mgCalcium: 25mgIron: 0.2mg
Tried this recipe?Let us know how it was!