|
Ingredients :
400 g roast
goose
7 medium black dried mushrooms
200 g bamboo shoots
1/3 whole piece of aged dried orange
peel
2 tablespoon peanut oil
6 slices fresh root ginger
4 cloves garlic, crushed
1 tablespoon cornstarch
2 scallion, cut into 4 cm lengths
1 tablespoon fresh cilantro leaves,
chopped
Sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame seed oil
2 teaspoons Chinese yellow wine
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 cup chicken stock
Method :
Chop the roast goose into bite-sized
pieces. Cut the bamboo shoots into wedge shapes. Soak the dried orange
peel and black mushrooms for about 30 minutes. Remove the mushrooms and
discard the tough stems. Finely shred the orange peel and set aside. Blanch the bamboo shoots
in boiling water for 5 minutes. Remove, rinse under the
tap, drain and set aside. Heat the peanut oil in a
clay pot and add the ginger and garlic. When the aroma rises, add
the roast goose, bamboo shoots, black mushrooms and orange peel,
stir and cook for 1 minute. Add the sauce ingredients
to the pan and enough water to cover the ingredients. Bring to the boil, reduce
the heat and simmer for 45 minutes. Thicken the sauce with 1
tablespoon cornstarch mixed with an equal amount of water. Add the onion and
cilantro and serve hot with steamed white rice.
|
