Roast goose (siu ngoh) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
China Region / Locale: Guangdong Servings: Serves 6-8
China Region / Locale: Guangdong Servings: Serves 6-8Roast Goose, known as Siu Ngoh, is a traditional Cantonese delicacy that hails from the Guangdong province in China. Renowned for its flavorful crispy skin and juicy, tender meat, this dish is a staple at Chinese banquets and special occasions. Typically, the preparation involves marinating the goose with aromatic Chinese spices, resulting in a complex flavor profile that is both savory and slightly sweet. Cooking siu ngoh to perfection is considered a culinary art that balances traditional spices and modern techniques.
Ingredients
- whole goose – 1 (approximately 4-5 kg)
- soy sauce – 1/2 cup / 120 ml
- hoisin sauce – 1/4 cup / 60 ml
- five spice powder – 2 tsp
- honey – 3 tbsp / 45 g
- rice wine – 1/4 cup / 60 ml
- salt – 1 tbsp / 15 g
- fresh ginger – 2 inch piece, sliced
- scallions – 4, cut into 2-inch pieces
- star anise – 3 pieces
Instructions
- Preheat the oven to 190°C (375°F).
- Clean the goose and pat dry thoroughly with paper towels.
- Mix soy sauce, hoisin sauce, five spice powder, rice wine, and half the honey in a bowl to form the marinade.
- Rub salt all over the goose skin. Then, brush the marinade evenly over the goose, ensuring full coverage.
- Stuff the goose cavity with sliced ginger, scallions, and star anise.
- Place the goose on a rack in a roasting pan. Roast in the oven for about 1.5 to 2 hours. Baste with the remaining honey every 30 minutes.
- Check the internal temperature of the goose has reached 75°C (165°F) before removing from the oven.
- Let the goose rest for at least 15 minutes before carving.
Substitutions
- soy sauce -> tamari sauce
- rice wine -> dry sherry
- hoisin sauce -> plum sauce
Enhancements in the Next Evolution
- Brine the goose overnight with salt and sugar to enhance moisture.
- Add a crispy skin by finishing under the broiler for 3-5 minutes.
- Include orange zest in the marinade for a citrus aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
