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350 g
200 g
6 medium
1/3
1 tablespoon
6 slices
3 cloves
1 tablespoon
1
1 tablespoon
Sauce
1 tablespoon
1 tablespoon
1 tablespoon
1/2 teaspoon
2 teaspoons
1 cup
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Roast goose (refer
recipe)
Bamboo shoots
Black dried mushrooms
Whole piece of aged dried orange peel
Peanut oil
Fresh root ginger
Garlic, crushed
Cornflour
Spring onion, cut into 4cm lengths
Fresh coriander leaves, chopped
Oyster sauce
Light soy sauce
Dark soy sauce
Sesame seed oil
Chinese yellow wine
Chicken stock
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Method :
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Cut the roast goose into
bite-sized pieces and the bamboo shoots into wedge shapes.
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Soak the black mushrooms
and dried orange peel in hot water for 30 minutes.
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Remove and discard the
mushroom stems.
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Finely shred orange peel.
Set aside.
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Blanch the bamboo shoots
in boiling water for 5 minutes.
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Remove, rinse under the
tap, drain and set aside.
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Heat the peanut oil in a
clay pot and add the ginger and garlic.
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When the aroma rises, add
the roast goose, bamboo shoots, black mushrooms and orange peel,
stir and cook for 1 minute.
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Add the sauce ingredients
to the pan and enough water to cover the ingredients.
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Bring to the boil, reduce
the heat and simmer for 45 minutes.
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Thicken the sauce with 1
tablespoon cornflour mixed with an equal amount of water.
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Add the onion and
coriander and serve.
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