Cantonese Roast Goose Rice

Ingredients (serves 4):

For the Goose:

• 10g BBQ tea seasoning (black tea base, adds subtle smokiness and enhances flavor)
• 1 whole goose (about 2.5-3kg)
• 2 tbsp maltose or honey
• 2 tbsp Chinese five-spice powder
• 2 tbsp fermented bean curd
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp hoisin sauce
• 1 tsp white pepper
• 1 tsp salt

For the Rice:

• 3 cups jasmine rice
• 3 cups water
• 2 pandan leaves (optional)
• 1 tsp salt

For the Sauce:

• 2 tbsp goose drippings
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 cup water

Garnish:

• Fresh cilantro
• Sliced scallions
• Pickled ginger

Method:

Prepare the Goose:

1. Clean and pat dry the goose. Mix all marinade ingredients (BBQ tea seasoning, five-spice, bean curd, soy sauce, wine, hoisin, pepper, salt) and rub inside and outside of goose. Marinate overnight.
2. Bring water to boil and pour over goose skin to tighten. Pat dry and brush with maltose/honey mixture. Hang to dry for 4-6 hours.

Roast the Goose:

1. Preheat oven to 200°C (400°F). Place goose on rack, breast side up.
2. Roast for 30 minutes, then reduce heat to 180°C (350°F) and continue roasting for 1.5-2 hours until skin is crispy and meat is cooked.
3. Rest for 15 minutes before carving.

Cook the Rice:

1. Rinse rice until water runs clear. Combine with water, pandan leaves and salt in rice cooker.
2. Cook according to rice cooker instructions. Fluff with fork when done.

Make the Sauce:

1. Combine all sauce ingredients in saucepan. Simmer until slightly thickened.

Serve:

1. Carve goose into bite-sized pieces.
2. Place rice in bowls, top with goose pieces.
3. Drizzle with sauce and garnish with cilantro, scallions and pickled ginger.

Chef's Notes:

• The BBQ tea seasoning adds depth to the traditional five-spice flavor
• For best results, use a meat thermometer - goose is done at 75°C (165°F) internal temperature
• Leftover goose can be used for fried rice or noodle dishes
• Traditional accompaniments include plum sauce and steamed vegetables