Peking Whole Roasted Goose

Chef Shirley has combined Peking duck’s crispy skin with Cantonese traditional marinated roast goose! This Peking style whole roasted goose is brined for 36 hours, seasoned with Chinese five spice, and marinated with rose wine. It’s then treated with the Peking-style crispy skin technique, air dried for 4 hours, lacquered with maltose syrup, and slow roasted with hickory smoke for 3 hours. Serve with light and fluffy lotus buns and a trio of sauces including sweet and smoky plum sauce, umami-packed savory hoisin sauce, and spicy and numbing Ms. Chi chili crisp. This stunning dish will be the perfect centerpiece for any holiday feast!

Every dish at Ms. Chi is inspired by traditional authentic Northern-style Chinese cuisine and made with the highest quality local fresh produce and spices. Opened by Chef Shirley Chung in 2018, the Los Angeles restaurant makes everything in-house, including their dumpling wrappers, sauces, and more. Every bite is an exuberant taste of the future of Chinese-American food. Ms. Chi has been featured on the Food Network’s “The Big Bucket List” and Chung was the runner up on “Top Chef” Season 14 and has been a featured chef at the James Beard House.