0:00 / 11:04

Hong Kong-style Chiu Chow Master Stock Goose

Name: Hong Kong-style Chiu Chow Master Stock Goose
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: goose; coarse salt; ginger; galangal; shallot; Garlic; scallion; dark soy sauce; light soy sauce; fish sauce; cooking wine; Salt; rock sugar; five-spice powder; master stock spice bag; water

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 135 minsscheduleTotal: 150 minsoutdoor_grillBraised

Allergens:warningSoywarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:39

warningStay safe

Wash hands thoroughly after handling raw poultry to avoid cross-contamination; raw meat carries bacteria, and touching other ingredients without washing hands will cause contamination.

Cut off the goose wings, goose web, and tail fat
Cut a hole in the middle between the goose neck and goose chest
Rub the entire goose evenly with 2 tablespoons of coarse salt, then wipe the goose head clean with a towel

lightbulb

Watch out

Be careful with the force when cutting the hole between the goose neck and chest. Do not cut it too large or damage the inner structure, otherwise the master stock will be lost.

Ingredients:goose (1 piece)coarse salt (2 tbsp)

Tools:kitchen scissors

Active Cooking

00:01:20

warningStay safe

Be careful of burns when moving boiling water, and avoid splashing hot water.

Boil 3000 ml of water until rolling boil
Put the whole goose into the boiling water to blanch and clean, blanch one side first and then the other side
Rinse away floating impurities with water

local_fire_departmenthigh heat

lightbulb

Watch out

The water must be rolling boil during blanching, otherwise blood water cannot be drained cleanly, which will cause the master stock to become fishy.

Ingredients:goosewater (3000 ml)

Tools:wok

Active Cooking

00:01:34

warningStay safe

Oil may splatter when added to a hot wok, please keep a safe distance.

Use the 50 g goose tail fat reserved earlier to start the wok and render out the goose oil
Fry 30 g ginger first until the ginger releases its aroma
Subsequently add 20 g galangal, 5 shallots, 1 bulb of garlic, and 5 scallions and stir-fry until fragrant. Garlic and scallions burn easily so add them last

local_fire_departmentmedium-low heat

lightbulb

Watch out

Do not use too high heat when sautéing aromatics, otherwise the aromatics will burn before releasing their flavor, which will cause the master stock to have a bitter taste.

Ingredients:ginger (30 g)galangal (20 g)shallot (5 piece)Garlic (1 piece)scallion (5 piece)

Tools:spatulawok

Active Cooking

00:02:20

Pour in the seasoning sauce with five-spice powder, 3000 ml of water, the master stock spice packet, and 100 g rock sugar
Wait for the water to come to a rolling boil

local_fire_departmenthigh heat

lightbulb

Watch out

Pour in the seasoning sauce and water slowly, otherwise the hot wok reacting with cold liquid can easily cause splattering.

Ingredients:dark soy sauce (100 ml)light soy sauce (100 ml)fish sauce (50 ml)cooking wine (50 ml)Salt (20 g)rock sugar (100 g)five-spice powder (10 g)master stock spice bag (1 piece)water

Tools:wok

Active Cooking

00:03:43

warningStay safe

Please use a large spatula or tongs when flipping the large hot goose, and be careful of splashing hot master stock and burns.

Place the whole goose into the boiling master stock
Maintain the temperature between 85 and 100 degrees, simmer one side on low heat for 10 minutes, then turn off the heat and steep for 15 minutes
Then flip to the other side, simmer on low heat for 10 minutes and turn off the heat to steep for 15 minutes, ensuring the meat stays tender

local_fire_departmentlow heat, maintain 85 to 100 degrees

lightbulb

Watch out

Never boil with high heat, otherwise the meat texture will become so tough that it cannot be bitten through

at the same time, remember to braise the wings and web separately from the goose body, otherwise it will be too salty

Ingredients:goose

Tools:food thermometerwoktongs

Active Cooking

00:05:09

Finally, the third time targeting the thickest goose thigh part of the goose body
Face the opened-hole side of the goose thigh toward the bottom of the wok, turn off the heat and steep for another 15 minutes
Pierce the thickest part with a needle to check, ensuring no blood comes out means it is fully cooked

local_fire_departmentturn off heat and steep

lightbulb

Watch out

The goose thigh is the thickest meat and most difficult part to cook through. If it is cut open without ensuring it is completely cooked through, there may still be blood inside, affecting hygiene and texture.

Ingredients:goose

Tools:wokneedle

Waiting Time

00:05:52

warningStay safe

Be very careful of burns when moving containers filled with boiling master stock, and use heat-resistant gloves.

Pick up the cooked goose and put it into a basin to cool down completely
Filter and strain the master stock, and store it in the refrigerator after straining

lightbulb

Watch out

The master stock must be thoroughly strained before putting it in the fridge, otherwise it will easily breed bacteria and spoil

cutting the goose before it cools down will cause severe loss of juices

Tools:basinstrainer

Active Cooking

00:06:15

warningStay safe

Pay attention to finger placement when using sharp tools (knives or kitchen scissors) for chopping, stay focused to avoid cuts.

Cut the cooled goose in half from the tail to the neck, avoiding the hardest neck bone
Chop the half goose into small pieces and plate for consumption

lightbulb

Watch out

When chopping the goose, you must avoid the hardest neck bone position, otherwise it is easy to break cutting tools or cause the meat to shatter

additionally, it is best to chop only as much as you eat, do not chop the whole goose at once, otherwise meat juices will be lost affecting the texture

Ingredients:goose

Tools:chef's knifecutting board