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Vegetarian Goose 素鵝 (mock duck)

Ingredients
  

Ingredients for Marinate

  • 1 pkt Beancurd sheets (was 10 in a pkt before but now I found 9 only!)
  • 2 Large cubes Red fermented beancurd + 2 tbsp juice
  • 2 - 3 tbsp Honey
  • 2 tbsp Sesame Oil 
  • 2 -3 tsp Five-spice powder  
  • 1 cup Ginger juice - pound and squeeze the juice. (If you are using strong ginger then HALF cup) UK has lousy ginger.
  • 1 cup Water
  • 2 - 3 tbsp Castor Sugar
  • 2 tbsp Tomato sauce OR 1 tbsp vinegar
  • Pepper (optional)
  • Enough bamboo skewers

Instructions
 

  • This are the beancurd sheets I used. I bought them from the frozen section of the Chinese supermarket.
  • Mix all the ingredients above and brush the marinate all over the beancurd sheets
  • Fold them as thick or as thin as you like or whichever shape but try to use the book folds method, like when you are making puff pastry. Remember to brush the marinate each time you fold.
  • The book folds.
  • Use some skewers to hold the folded sheets together so that when you fry them they won't separate.
  • Store in a container. Keep them in the refrigerator overnight to 'germinate'
  • The next day, you need to steam them. Steam on medium heat for 8 - 10 minutes. Do NOT steam too long for if they get too soft it will be very difficult to handle.
  • Use a fish spatula or 2 flat spatulas to help you lift them from the steamer.
  • Place on a rack to dry a bit before packing or frying to eat.
  • If you want to fry some to eat. Use about 2 cm of oil and medium heat.
  • After steaming and drying a bit I vacuumed sealed mine and freeze them for a rainy day.
  • TIP - oil the steamer plate/tray before you place your vegetarian goose to steam.