Shao E (Cantonese Roast Goose)
A golden bird shining in the streets of Hong Kong! Skin-Playing Round Roasted Goose
Description
The glowing golden roasted bird in HK roast meat shops. Stuffed with spices and secret broth, glazed with maltose, and charcoal-roasted. The absolute king of Cantonese Siu Mei where skin and meat umami are savored simultaneously.
Restaurants serving Shao E (Cantonese Roast Goose)
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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
- Whole goose
- Five-Spice
- Star anise
- Soy sauce
- Maltose
- White vinegar
- Garlic
Instructions
- [Authentic Recipe]
- Gut and wash a whole premium goose.
- Pour salt, sugar, Five-Spice, star anise, tangerine peel, and a special broth into the belly. Sew the tail shut with an iron needle.
- Pump air to balloon the skin and blanch with boiling water.
- Brush with maltose and white vinegar syrup, then hang to dry.
- Hang in a vertical charcoal oven and roast for
- hour until the skin becomes rock-crispy, smoked by its own fat.
- Remove the needle to release the meat juice soup and cleave bone-in.
Learn more Spice, substitutes, tips
Key spices
Rich goose fat sweetness and Five-Spice aroma
Substitutes at Japanese supermarkets
Substitute with whole duck roasted in oven
Pairing
Suan Mei Jiang / Pu'er Tea
Trivia
[Trivia] Tourists worldwide flock to Michelin-starred HK restaurants for this. Goose is larger and richer in fat umami than duck, making it the absolute zenith of roasted meats.
Eating tips & etiquette
[Unique Eating] Dip the cleaved meat in special Suan Mei Jiang. The crack of the crispy skin, the intense umami of the goose fat, and the moist lean meat steamed inside create a perfect trio in your mouth.
Allergen
Poultry, Soybeans, Wheat, Sesame