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LOCATION: Recipes >> Asian >> Looed Goose

Print this Recipe    Looed Goose

Master Looing Sauce

2 cups dark soy sauce
2 cups regular soy sauce
1/2 tsp five spice powder or a couple of star anise
2/3 cup brown sugar
1/2 cup dry white wine (sherry or rice wine)
8-10 slices fresh ginger
Water (you'll probably need a couple of quarts)

Place all ingredients for sauce in a large kettle and bring to a
simmer. Add goose. If the goose pieces aren't covered with the
liquid, add enough water to just cover them.

Return to a simmer, cover, and cook for 30 minutes. Turn off the
heat. Keep the pot covered, and allow the goose to cool in the
sauce for an hour.

This makes a fine entree all by itself, served with a bit of the
sauce over rice. Or, you can then take the breast and pan-fry it
until golden brown and crispy (this is particularly good if you've
left the skin intact). Serve the sliced fried breast as an appetizer
with some of the hot sauce for dipping. You can also take some of
the sauce and use it as the basis of a vegetable stir-fry, and add
the sliced goose at the end. Or you can use the chilled cooked
meat in an oriental salad, or in a lettuce wrap with bean sprouts,
cucumber, rice noodles, and fresh coriander leaves (AKA cilantro).

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