Roast Goose with Lai Fun Noodles燒鵝瀨粉
A signature Hong Kong comfort dish combining silky smooth lai fun noodles in a rich, savory goose gravy, topped with succulent slices of roasted goose with crispy skin. The tender meat and aromatic sauce create a deeply satisfying noodle dish.
01Ingredients
- 1200g fresh goose (whole bird)
- 400g dried lai fun noodles
- 1500ml chicken stock
- 3tbsp oyster sauce
- 2tbsp dark soy sauce
- 1.5tbsp light soy sauce
- 1tbsp sugar
- 4 slice fresh ginger
- 4 whole dried shiitake mushrooms
- 2 whole scallions
- 3 clove garlic
- 2tsp sesame oil
- 1tsp white pepper powder
- 1.5tbsp salt
Nutrition (per serving)1247kcal
- Protein68.5g
- Carbs89.2g
- Fat58.3g
Fiber 2.1 gSodium 2847 mg
02Steps
- Clean and pluck the goose thoroughly. Pat dry with paper towels.
- Rub the inside and outside of goose with salt, white pepper powder, and half the minced garlic. Let marinate for 30 minutes.
- Stuff the cavity with ginger slices and scallions. Tie the legs with kitchen twine.
- Roast the goose in a preheated oven at 200°C for 60-75 minutes until skin is golden brown and crispy. Baste every 15 minutes with pan juices.
- Remove roast goose and let rest for 10 minutes. Slice meat into bite-sized pieces, keeping skin attached.
- In a wok, heat 2 tbsp of goose fat. Fry the remaining garlic and ginger until fragrant.
- Add dried shiitake mushrooms and chicken stock. Bring to a boil.
- Add oyster sauce, dark soy sauce, light soy sauce, sugar, and white pepper powder. Simmer for 10 minutes to blend flavors.
- In a large pot of boiling water, cook the lai fun noodles according to package directions until just tender. Drain well.
- Divide cooked noodles into serving bowls. Pour the hot gravy generously over the noodles.
- Arrange sliced roast goose on top of the noodles. Drizzle with sesame oil and garnish with fresh scallion slices.
- Serve immediately while hot.
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