Ingredients
- 1 goose (whole)
- 1 lemon
- 950 ml water
- 160 ml water the roasting (into pan)
- 160 ml rice wine
- 45 ml honey
- 45 ml dark soy sauce
goose from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. KEN HOM PRODIGY GUEST CHEFS COOKBOOK
