A Dish To Commemorate The New Dishes

First! I would like to say that I have made it to the "End of the World" and back! :D (More on Argentina cuisine in the next post.) The vacation has been great but all of us had agreed that it's a trip not a vacation. We all required a few extra days of rest before going back to function properly. This is especially true for those of us who had came down with the cold by the end of the trip.

For the first post of 2011, I thought that I should post something exciting from the end of 2010! The dish was made to celebrate the arrival of the new present that my boyfriend (who shall be dubbed Mr. L in all future posts) had received. They are nice blue stoneware dishes (heavy and retain heat very well). We agreed that something tasty must be served in them for a proper initiation of these dishes! Tada! Pulled geese fried rice, a tasty way of cooking some geese compote. Truth to be told, this is the fancy version of the "left over" fried rice that my dad used to make. It was the only dish next to instant noodles that he could master when I was young. Still, a great way to dispose any left overs! :D

Pulled Geese Fried Rice
Please excuse the imprecise measurements as I have forgotten to take proper measurements as I made dinner...

3 legs of geese compote (about 1 to 1 1/2 cup of meat)
1/2 leek
2 medium carrots (about 1 cup finely diced carrots)
1/2 bunch of asparagus (about 10 to 13 stems of asparagus)
3 - 4 cups of cooked rice, refrigerated overnight (preferred but fresh rice can be used)
5 1/2 tablespoons vegetable oil (I used canola)
Some salt
Soy Sauce to taste

1. The overnight rice would be a little ridged molded in the shape of the container (most probably). Press into it to break the rice block to restore them into individual rice grain. If using freshly cooked rice, cook the rice with a little less water than normal so the rice would be a little more dry. And make sure to let the rice sit covered for 30 minutes after it's cooked to help the moisture to evaporate or absorbed into the rice. Dry rice would help the fried rice to be too soggy.
2. Reheat the geese compote. Once cooled, pull the geese leg meat into bits along the muscle, set aside.
3. Peel and finely dice the carrots, set aside. Cut the asparagus into bits, set aside.

4. Dice the leek (use only the white and pale green section). Add about 1/2 tablespoon of oil to a non-stick frying pan or a wok. When the oil is heated, add in the leek. Cook until slightly browned.
5. Add half of the rice in with the leek, add another 2 tablespoons of oil. Stir until the rice, leek, oil are well mixed. Add the rest of the rice and another 2 tablespoons of oil and stir until well mixed and all the rice grains are separated. It would be easy to break the globs apart if you press on the rice with a spatula. Move the rice from the pan and set aside.
6. Heat 1 tablespoon of oil and cook the carrots and asparagus until most of the moisture has left the vegetable. Add a dash of salt for seasoning and it should help push the moisture out of the vegetable. Remove from the pan and set aside.
7. Cook the pulled geese with a dash of salt for seasoning in the pan until brown. No oil should be required as the compote meat would be covered in a thin layer already.
8. Combine all the ingredients and cook over medium heat. Add a generous slash of soy sauce and stir until everything is even. Add more soy sauce during the stirring process if the dish is not salty enough. Serve with a side of vegetable.