Portuguese Chicken
2 min readPu Guofi
500g boneless, skinless chicken thighs
250g carrots
250g potatoes
12tablespoons groundnut oil
1tablespoon peeled and finely chopped fresh root ginger
2teaspoons finely chopped garlic
1tablespoon light soy sauce
1tablespoon dark soy sauce
1tablespoon Shaoxing rice wine
3tablespoons Madras curry paste
1tablespoon sugar
1teaspoon salt
400ml canned coconut milk
200 ml chicken stock
freshly ground black pepper
chopped spring onions, to garnish
12tablespoons light soy sauce
2 teaspoons dark soy sauce
2 tablespoons rice wine
2teaspoons salt
2 teaspoons sesame oil
2 teaspoons cornflour
This dish, popular in both Macao and Hong Kong, is clearly an amalgam of South-east Asian styles and Portuguese predilections. The coconut milk adds a rich, sweet flavour.
1. Cut the chicken into 2.5 cm(1 inch) pieces and mix well with all the marinade ingredients in a glass bowl. Cover with clingfilm and leave to marinate in the refrigerator for 1 hour. Drain well and reserve the marinade.
2. Peel the carrots and potatoes and cut into 5 cm(2 inch) pieces, then set aside.
3. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, add the ginger and garlic and stir-fry for 20 seconds. Add the chicken and stir-fry for 3 minutes or until the chicken is lightly browned.
4. Transfer the contents of the wok to a large saucepan, then add the rest of the ingredients, including the reserved marinade and vegetables, and bring to the boil. Reduce the heat and simmer for 20 minutes. Gar-nish with chopped spring onions and serve at once, with plain rice.
