How to make spicy and aromatic stir-fried duck with lemongrass and chili simply at home

How to prepare Stir-fried Goose with Lemongrass and Chili

• 1

  Prepare the goose meat

  The goose should be pre-processed after purchasing; check for any remaining feathers. If any are left, use tweezers to remove them, then wash thoroughly with water and proceed to cut the meat.

  Turn the goose belly up, use a knife to make a cut down the middle until you reach the bone.

  Angle the knife and begin to slide along the bone structure to separate all the meat from the outer side, doing so decisively but not too forcefully to ensure all the meat is extracted.

  After separating the breast meat, slice the goose meat across the grain into very thin pieces so that it becomes tender when stir-fried.

  How to prepare goose meat cleanly, without odor:

  • First, blanch the goose in boiling water for 2 – 3 minutes, then use tweezers to remove any remaining feathers (if any). Repeat until all feathers are gone.
  • Next, use vinegar (or alcohol) to rub all sides of the goose, then let it sit for about 10 minutes, and rinse with clean water before cooking.

  See more: How to eliminate the odor of chicken and duck when cooking

  

  
• 2

  Prepare other ingredients

  Wash the bell peppers, remove the seeds, and cut them into bite-sized pieces.

  Wash the lemongrass, and slice it diagonally into thin pieces.

  

  
• 3

  Stir-fry the ngan meat

  Place a pan on the stove and turn the heat to high. Add 2 tablespoons of cooking oil, heat it up, then add lemongrass to sauté until fragrant.

  Next, pour all the ngan meat in, stir-fry for 3 – 4 minutes until the meat is firm. Add 1 teaspoon of monosodium glutamate and 3 tablespoons of fish sauce, stirring well for the meat to absorb the seasoning.

  Add bell pepper and stir-fry for another 3 – 4 minutes until the ngan meat and bell pepper are cooked to your liking. Taste and adjust seasoning as needed, then turn off the heat and serve on a plate.

  Tip: Depending on your preference, if you can handle more spiciness, you can add whole chili peppers while stir-frying, which will enhance the dish’s flavor and make it more appealing.

  

  

  

  
• 4

  Final product

  The stir-fried ngan with lemongrass and chili is perfectly cooked, retains its sweetness, and is not chewy while being infused with seasoning, making it a delicious dish for family meals!