Description
The ultimate local bowl topped with meat and supreme fat (goose oil) from 'Goose', considered more premium and flavorful than chicken or duck in Taiwan.
Restaurants serving Goose Meat Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Goose meat
- Goose oil
- Fried shallots
- Salt
- Bamboo shoots
Instructions
- [Authentic Recipe]
- Poach a whole goose in a special broth with salt, wine, and ginger, using exquisite temperature control so the meat doesn't dry out (Baizhan Erou).
- Debone the boiled goose, thinly slice the juicy breast and thigh meat.
- [The ultimate key: Goose Oil] Skim the clear golden fat released during boiling (goose fat has a low melting point and is the best fat that melts smoothly in the mouth).
- Mix this goose oil with salt, a little soy sauce, and fried shallots to make a supreme sauce.
- Place sliced (or shredded) goose meat on rice, pour the golden goose oil sauce generously, and garnish with braised Guizhu bamboo shoots.
Learn more Spice, substitutes, tips
Key spices
Aroma of fried shallots
Substitutes at Japanese supermarkets
Chicken thigh, Store-bought goose oil (sub with scallion oil)
Pairing
Goose Offal Soup(Xiashui Tang)
Trivia
[Hardcore] The absolute peak of Taiwanese poultry, above chicken and duck. Pricier and only found at specialty shops, but its meat tenderness and fat sweetness have the destructive power to ruin other birds for you.
Eating tips & etiquette
[Unique Eating] Since goose fat isn't heavy at all, the sauce-soaked rice alone is a feast. The iron rule is eating the meat with shredded ginger!
Allergen
Wheat, Soy