The Chaine des Rotisseurs is a
gastronomic society that dates
back to 1248 at the royal court
of France. www.chaine.tw
Chaine Special Pick of the Month-Spicy Sauteed Goose
By Lishea Zheng
Translated by Ann Lee
345, ChongDe 5th Rd, 2F, Taichung City
Hours: 11:30 am-2:30 pm,
10% service charge. Credit cards accepted.
Chef: Lai Jian-cheng
Once an entree skillfully prepared by the owner of New Palace Restaurant himself, Spicy Sauteed Goose is today the favorite dish among diners at this long-standing seafood establishment. Over the years since opening the restaurant in 1945, three generations ago, the owners have come to realize that this dish is their most popular item. The naturally-sweet goose meat is sauteed with goose lard in the wok, and mixed with goose blood cakes that have a smooth, slippery texture. The big pieces of goose that are served with this dish make it a truly hearty, satisfying meal for diners. Chef Lai Jian-cheng is an expert at handling the wok and the other utensils in the kitchen, creating this dish with ease and appearing on numerous TV cooking shows.
1/4 Jinshan goose, goose blood cake (about 300g), chopped garlic, red chili peppers.
Goose lard, soy sauce, sugar, rice wine.
1. Boil the goose blood cake in hot water, then set it aside for later use.
2. Pour goose lard into the wok and make sure you heat it first. Then add the chopped garlic and red chili peppers.
3. Place goose blood cake into the wok then season it with soy sauce, sugar and rice wine.
4. Add a small amount of water and let the ingredients simmer for 3 minutes. Then remove them from the wok.
4. Cut the goose meat into thin (0.5 cm) slices, and lay these pieces on top of the goose blood cake. Sprinkle garlic over this dish to finish off this tasty sauteed goose entree.