Lo Sui Goose (Slow Braised Goose)

Ingredients:

4-5 litres chicken stock
1 goose, 2-3 kgs
1 tablespoon soy sauce
1 cinnamon stick
6 star anise
4 cloves
5 peppercorns, crushed
3 cloves garlic
10 gram piece gancao (licorice root)
2 teaspoons Chinese wine
1 block soft tofu

Methods:

Heat the chicken stock in a large stock pot. Add the cinnamon stick, star anise, cloves, crushed peppercorns, garlic and licorice root and simmer for 2-3 hours. Thoroughly wash and clean the goose Put the goose into the stock pot, increase the
heat and boil until half cooked, about 1 hour, skimming the surface regularly. Lower the heat and gently braise for another 1-2 hours or until the goose is cooked, turning it every half an hour.

When cooked, remove the goose from the stock pot and slice the breast meat thinly.
Fry the tofu, whole, until it is golden brown. Slice It and arrange on a serving plate. Place the sliced goose over the tofu. Mix the Chinese wine with a little of the stock and spoon over the goose.

Use the rich stock over again for flavouring other favourite Chinese dishes.

From Expatriate Lifestyle Magazine