Ya (roasted Goose)

Ya (Roasted Goose) is a classic Cantonese dish that is known for its crispy skin and succulent meat. This recipe will guide you through the process of creating this delicious and flavorful dish.

Non Vegetarian Main Course Cantonese Roasted Goose Chinese Cuisine
Ya (roasted Goose)

Ingredients

  • 1 whole goose, about 5-6 lbs
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tsp five-spice powder
  • 1 tsp salt
  • 1 tsp white pepper
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, sliced
  • 4 green onions, cut into 2-inch pieces
  • 1 tbsp Shaoxing wine
  • 1 tbsp maltose (or substitute with honey)

Instructions

  1. Preheat the oven to 375°F.
  2. Rinse the goose inside and out, then pat dry with paper towels.
  3. In a small bowl, mix together the soy sauce, hoisin sauce, honey, five-spice powder, salt, and white pepper.
  4. Rub the mixture all over the goose, including inside the cavity.
  5. Stuff the cavity with the garlic, ginger, and green onions.
  6. Truss the goose with kitchen twine and place it on a rack in a roasting pan.
  7. Roast the goose for 1 hour, then reduce the heat to 325°F and continue roasting for another hour, or until the skin is crispy and the internal temperature reaches 165°F.
  8. While the goose is roasting, mix the Shaoxing wine and maltose in a small saucepan over low heat until the maltose is melted.
  9. Brush the melted maltose mixture over the goose during the last 15 minutes of roasting to give it a glossy finish.
  10. Remove the goose from the oven and let it rest for 15 minutes before carving and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
0g
Fat
28g

Supplies

Roasting pan Kitchen twine Basting brush

Tools

Oven Small saucepan

Serving suggestions

Serve the Ya (Roasted Goose) with steamed jasmine rice and stir-fried vegetables for a complete meal.

Tips & tricks

To achieve crispy skin, it's important to dry the goose thoroughly before roasting and to baste it with the maltose mixture towards the end of cooking.

Cost

$40