Roast Goose Casserole with Bamboo Shoots Recipe
Ingredients :
350 g 200 g 6 medium 1/3 1 tablespoon 6 slices 3 cloves 1 tablespoon 1 1 tablespoon Sauce 1 tablespoon 1 tablespoon 1 tablespoon 1/2 teaspoon 2 teaspoons 1 cup	Roast goose (refer recipe) Bamboo shoots Black dried mushrooms Whole piece of aged dried orange peel Peanut oil Fresh root ginger Garlic, crushed Cornflour Spring onion, cut into 4cm lengths Fresh coriander leaves, chopped Oyster sauce Light soy sauce Dark soy sauce Sesame seed oil Chinese yellow wine Chicken stock
Method : Cut the roast goose into bite-sized pieces and the bamboo shoots into wedge shapes. Soak the black mushrooms and dried orange peel in hot water for 30 minutes. Remove and discard the mushroom stems. Finely shred orange peel. Set aside. Blanch the bamboo shoots in boiling water for 5 minutes. Remove, rinse under the tap, drain and set aside. Heat the peanut oil in a clay pot and add the ginger and garlic. When the aroma rises, add the roast goose, bamboo shoots, black mushrooms and orange peel, stir and cook for 1 minute. Add the sauce ingredients to the pan and enough water to cover the ingredients. Bring to the boil, reduce the heat and simmer for 45 minutes. Thicken the sauce with 1 tablespoon cornflour mixed with an equal amount of water. Add the onion and coriander and serve.