Clean the goose thoroughly inside and out. Remove excess fat, especially around the cavity. Pat dry with paper towels.
In a bowl, mix five-spice powder, salt, sugar, white pepper, Shaoxing wine, ginger, and scallions to make the internal marinade. Rub this mixture generously inside the goose cavity.
Use a skewer or needle and thread to seal the goose cavity opening. Bring a large pot of water to a boil. Carefully lower the goose into the boiling water for 3-5 minutes, ensuring all skin is scalded. Remove and drain.
In a separate bowl, mix red vinegar, maltose, and hot water to create the skin glaze. While the goose is still hot from blanching, repeatedly ladle the glaze over the entire skin of the goose until it is evenly coated and has a beautiful shine.
Hang the glazed goose in a cool, airy place for at least 4-6 hours, or ideally overnight, until the skin is completely dry and tight. This step is crucial for crispy skin.
Preheat oven to 200°C (390°F). Place the goose on a rack in a roasting pan, breast-side up. Add some water to the bottom of the roasting pan to catch drippings and prevent burning. Roast for 30 minutes.
Reduce oven temperature to 160°C (325°F). Continue roasting for another 1.5 - 2 hours, or until internal temperature reaches 82°C (180°F) at the thickest part of the thigh. Baste occasionally with rendered fat.
Once cooked, remove the goose from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist goose. Carefully chop the goose into serving pieces.
Rinse white rice until water runs clear. Cook rice in a rice cooker or pot with water according to package instructions. Blanch gai lan in boiling water for 1-2 minutes until tender-crisp.
Serve generous portions of chopped roast goose over hot white rice, accompanied by blanched gai lan and a side of plum sauce for dipping.
Cook this in the app — save it & get tonight’s menu
Get the app
