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Bring Hong Kong's Christmas spirit into your home and cook roast goose Hong Kong style!

For at least a third of Germans, the festive season would be unthinkable without the succulent roast poultry and so the festive feast is always one of the top 5 most popular dishes on Christmas Eve or Christmas holidays. But who would have thought that roast goose is also a real hit on the Asian continent? In Hong Kong, that is. This is because Cantonese cuisine knows roast goose - or "siu mei" - as a real classic - traditionally roasted over an open charcoal fire.



So for all those who don't want to miss out on their beloved roast goose at Christmas, but are already dreaming of a long-distance trip to Hong Kong, here is the recipe for Hong Kong-style Christmas goose:


! Ingredients:!

1 goose (approx. 2.1 kg, gutted)

! Marinade:!
Soybean paste 25g
Spice mix "five spices" 5g
Ginger powder 5g
Salt 15g
Sugar 10g
Soy sauce 10g

! Ingredients for the syrup for coating the skin:!
White wine vinegar 500g
Malt sugar 200g

! Preparation:!
1. boil the malt sugar and white wine vinegar to a syrup.
2. cut the goose open at the tail and remove the giblets without breaking the skin.
3 Spread the marinade evenly inside and then seal the goose.
4. inflate the roast with air, then poach briefly in boiling water so that it keeps its shape.
5. then brush the roast evenly with syrup - an important step for a crispy skin.
6. leave the goose to air dry for 30 minutes.
7. roast the roast over a charcoal grill for 40 minutes until the skin turns a maroon color. Turn the goose over twice so that it is evenly heated.
8. allow the roasted goose to cool for 10 minutes, chop into bite-sized pieces with a kitchen cleaver and serve while still warm.

Information on the culinary highlights from Hong Kong and travel inspiration can be found at www.discoverhongkong.com

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