Entree: China – Anhui – 巫山御鹅 ➤ Wūshān Yù'é (Anhui-style braised imperial goose finished with a rich savory glaze)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 1 whole goose, approx. 6 lb (2.7 kg), cleaned and patted dry
- 2 tbsp (30 ml) vegetable oil or lard
- 4 slices (about 115 g) Jinhua ham or cured ham, julienned
- 4 tbsp (60 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine or dry sherry
- 2 tbsp (25 g) rock sugar or granulated sugar
- 4 cups (960 ml) chicken stock or water
- 4 large scallions, cut into 2-inch (5 cm) lengths
- 3 slices (about 15 g) fresh ginger
- 3 whole star anise
- 1 cinnamon stick (about 2 in / 5 cm)
- 1 tsp (2 g) Sichuan peppercorns (optional)
- 2 tbsp (30 ml) dark soy or oyster sauce for finishing (optional for deeper color)
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 1 tbsp (15 ml) toasted sesame oil for finishing (optional)
- Fresh cilantro or scallion greens for garnish (no measurement required)

Instructions

1. Trim excess fat from the goose, prick the skin lightly with a skewer to help render fat, season the cavity lightly with salt. Blanch the goose in a large pot of boiling water for 2 minutes to remove impurities, then drain and pat dry.
2. In a large Dutch oven or heavy braising pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the goose on all sides until nicely colored, 6–8 minutes total, then remove and set aside.
3. In the same pot, add the julienned Jinhua ham and sauté 2–3 minutes until fragrant and some fat renders. Add ginger slices, scallions, star anise, cinnamon stick, and Sichuan peppercorns and stir 1–2 minutes to release aromatics.
4. Return the goose to the pot breast-side up. Add 4 tbsp (60 ml) light soy sauce, 2 tbsp (30 ml) dark soy sauce, 1/4 cup (60 ml) Shaoxing wine, 2 tbsp (25 g) sugar, and 4 cups (960 ml) chicken stock or water—liquid should come about halfway up the bird. Bring to a gentle simmer.
5. Cover tightly, reduce heat to low, and braise gently for 1 hour 45 minutes to 2 hours, turning the goose once halfway through, until the meat is tender and nearly falling from the bone.
6. Carefully remove the goose and set aside to rest on a rack. Strain braising liquid into a saucepan, skim off excess fat, and bring to a boil. Stir in 2 tbsp (30 ml) dark soy or oyster sauce if using, then add the cornstarch slurry a little at a time, stirring until the sauce thickens into a glossy glaze. Finish with 1 tbsp (15 ml) sesame oil.
7. To serve, carve the goose into portions and brush with the reduced glaze. Garnish with chopped scallion greens or cilantro. Serve hot with steamed rice and simple vegetable sides typical of Anhui table service.