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Some take a box of goose on the flight home to share with family and friends, giving rise to the nickname "Flying Roast Goose" (飛天燒鵝). [1] Yung Kee dishes are served in first and business class on board Cathay Pacific flights, and boxes of roast goose and preserved eggs from the restaurant are sold in the on-board duty-free shop in an ...
White cut chicken or white sliced chicken (traditional Chinese: 白切雞; simplified Chinese: 白切鸡) is a type of siu mei. [1] Unlike most other meats in the siu mei category, this particular dish is not roasted, but poached. [2] The dish is common to the cultures of Southern China, including Guangdong, Fujian and Hong Kong.
Siu mei (Chinese: 燒味; Cantonese Yale: sīuméi) is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting.
Add the goose liver and cook until no longer pink, 2 minutes. Add the port to the skillet and boil, scraping up any browned bits, until almost evaporated, 2 minutes.
Get the recipe: Sweet Roasted Goose. Savory Experiments. A roasted turkey with unique flavors. Get the recipe: Orange, Anise and Thyme Roasted Turkey. Savory Experiments.
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
1 tsp Panch Phoran (see recipe below) 3 / 4 tsp ground turmeric; 1 / 8 tsp asafetida; 1 cup basmati rice; 1 / 2 medium cauliflower, divided into very small florets; 1 medium red potato, cut into 1/2-inch pieces; 4 medium carrot, peeled and finely chopped; 2 tbsp ghee or clarified butter; 1 / 2 tsp Panch Phoran (see recipe below) 1 / 2 large red ...
In Chinese cuisine, geese in addition to roasting may be steamed or braised with aromatics. In some cuisines stews or soups are made from goose meat. In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to ...