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Stuffed Goose


Stuffed Goose
1 cup glutinous rice, soaked overnight in three cups of hot water, then drain it
1 goose, seven to nine pounds
3 Tablespoons dark soy sauce
3 Tablespoons Plum brandy
1 Tablespoon sesame oil
1 teaspoon salt
1 teaspoon Sichuan peppercorns, roasted and crushed
2 Tablespoons vegetable oil
3 shallots, peeled and coarsely chopped
3 Tablespoons chicken stock
½ cup chopped water chestnuts
5 shiitake mushrooms, discard stems then diced
½ cup peeled chestnuts, smashed
1 teaspoon coarse salt
3 Tablespoons Chinese smoked ham
1 teaspoon freshly ground pepper

1. Soak the rice with hot water for two or three hours, discard the water, and drain the rice.
2. Dry the goose with paper towels inside and out, and sew the open end of the neck closed after filling it with a mix of the soy sauce, brandy, sesame oil, salt, and Sichuan peppercorns. Cover the bird with plastic wrap and put it in a large roasting pan, and refrigerate it for two or more hours. Then stuff a mixture of the soaked rice, corn oil, shallots, mushroom pieces, chicken stock, chestnuts, and ground pepper and tie this mixture inside the goose.
3. Next, steam the goose for three hours on a rack over two inches of water in a heat-proof roasting pan.
4. When done, remove the stuffing to a pre-heated serving bowl.
5. Cut or chop the goose into three-inch pieces and put them on pre-heated platter. Serve the bird; and put any drippings in a small bowl, serving that with it.

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