Roast Goose Rice 燒鵝飯

Roast Goose Rice (燒鵝飯) is a classic Cantonese dish featuring succulent, crispy-skinned roast goose served over fluffy white rice, often accompanied by blanched Chinese broccoli and a sweet plum sauce for dipping. The goose is marinated, blanched, glazed with a special vinegar mixture, air-dried, and then roasted to perfection, yielding a tender interior and irresistible crunchy skin.

Nutrition (per serving)

Ingredients

• 1 whole goose (approx. 3.5 kg / 7.7 lbs)
• 2 tbsp five-spice powder
• 3 tbsp salt
• 2 tbsp sugar
• 1 tsp white pepper
• 100 ml Shaoxing wine
• 50g fresh ginger, sliced
• 50g scallions, roughly chopped
• 250 ml red vinegar
• 100g maltose (or honey)
• 200 ml hot water (for glaze)
• 3 cups white rice (uncooked)
• 3.5 cups water (for cooking rice)
• 500g Gai Lan (Chinese broccoli)
• 100g plum sauce

Steps

1. Clean the goose thoroughly inside and out. Remove excess fat, especially around the cavity. Pat dry with paper towels.
2. In a bowl, mix five-spice powder, salt, sugar, white pepper, Shaoxing wine, ginger, and scallions to make the internal marinade. Rub this mixture generously inside the goose cavity.
3. Use a skewer or needle and thread to seal the goose cavity opening. Bring a large pot of water to a boil. Carefully lower the goose into the boiling water for 3-5 minutes, ensuring all skin is scalded. Remove and drain.
4. In a separate bowl, mix red vinegar, maltose, and hot water to create the skin glaze. While the goose is still hot from blanching, repeatedly ladle the glaze over the entire skin of the goose until it is evenly coated and has a beautiful shine.
5. Hang the glazed goose in a cool, airy place for at least 4-6 hours, or ideally overnight, until the skin is completely dry and tight. This step is crucial for crispy skin.
6. Preheat oven to 200°C (390°F). Place the goose on a rack in a roasting pan, breast-side up. Add some water to the bottom of the roasting pan to catch drippings and prevent burning. Roast for 30 minutes.
7. Reduce oven temperature to 160°C (325°F). Continue roasting for another 1.5 - 2 hours, or until internal temperature reaches 82°C (180°F) at the thickest part of the thigh. Baste occasionally with rendered fat.
8. Once cooked, remove the goose from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist goose. Carefully chop the goose into serving pieces.
9. Rinse white rice until water runs clear. Cook rice in a rice cooker or pot with water according to package instructions. Blanch gai lan in boiling water for 1-2 minutes until tender-crisp.
10. Serve generous portions of chopped roast goose over hot white rice, accompanied by blanched gai lan and a side of plum sauce for dipping.

Related recipes

More Hong Kong recipesDuck recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce