Sharp goose

1 serving


gut and rinse the goose carcass, then wipe dry with a towel. bring 2 liters of water to the boil in a large saucepan, remove the saucepan from the heat. immerse the goose for 3 minutes in hot water, remove and hang to dry it. finely chop the ginger and garlic. pour water out of the pan, put the goose and add the soy sauce, 2 tablespoons of rice wine, anise, pepper, cinnamon, garlic, ginger, salt and sugar. fill up so much water that the bird is completely covered with liquid. bring to a boil, cover and cook over medium heat for 1 hour. remove the goose, strain the broth and set aside (it will be needed to prepare the sauce). steaming the goose for another 1 hour until the meat is tender. the goose's readiness can be checked with a wooden stick - the finished bird pierces easily. for the sauce, evaporate the strained broth by half, add the oyster sauce, 1 tablespoon rice wine or dry sherry and finely chopped cilantro and onion greens. divide the bird into portions, put on a dish and serve with the sauce. the dish can be served both hot and cold.