Hong Kong-style Portuguese chicken can be said to be one of the signature dishes of Hong Kong-style cafes. With its rich coconut fragrance and rice flavour sauce, paired with steamed rice, it's truly exquisite. Actually, it's quite simple to make at home. Honestly, my Portuguese chicken tastes better than many Hong Kong-style cafes in North America. As long as you follow my recipe and instructions, you'll surely be able to make top-notch Portuguese chicken.
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Ingredients
- 900 g Chicken wings
- 400 g yellow potato (peeled / cut into pieces)
- 60 g onion (peeled / cut into pieces)
- 100 g red carrots (peeled / cut into pieces)
- 80 g bell pepper (peeled / cut into pieces／optional)
- 2 tbsp minced garlic (peeled/mashed)
- 2 pcs shallot (peeled / cut into pieces)
- 300 ml chicken broth
- 100 ml coconut milk (fig 1)
- 2 tbsp shredded coconut
Sauce mixture
- ½ tsp curry powder (fig 2)
- 1 tsp sea salt
- 1 tsp chicken powder
- 1 tbsp turmeric powder (fig 3)
- 2 tsp sugar
- 3 tbsp water
Seasoning
- 2 tsp sea salt
- 1 tsp chicken powder
- ½ tsp turmeric powder
- 2 tsp sugar
- 1 tsp garlic powder
- 1 tbsp oil
- 1 tbsp cornstarch
- 1 tbsp water
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Marinade the chicken wings for at least 1 hour
- Pan fry the chicken wings over medium heat until golden on both sides. Set aside
- Add 2 teaspoons of oil to the pan, use medium to high heat, and fry the potatoes until both sides are golden brown. Remove and set aside
- Add 1 teaspoon of oil to the pan, use medium to high heat, then add onions and carrots, stir-fry for 2 minutes.
- Add bell peppers, minced garlic, and shallots, stir-fry for 1 minute.
- Add the potatoes and the mixed sauce mixture, stir-fry for 1 minute, then add the chicken broth and bring to a boil over high heat.
- Cover with a lid, reduce the heat to low, and simmer for 10 minutes until the potatoes are tender.
- Turn the heat to high. Once the sauce boils, add the chicken wings and mix well.
- Cover with a lid, reduce the heat to low, and simmer for 10 to 15 minutes until the chicken wings are cooked through.
- Turn the heat to high, taste the sauce, then add coconut milk and mix well. Add starch mixture until the sauce thickens to your desired consistency.
- Plate the dish and sprinkle with shredded coconut. Bake at 220°C / 425°F until the coconut turns golden brown, about 3-5 minutes. Then it's ready to serve!
Notes
Ingredients - Click to enlarge the image
Tips
1 When the potatoes are stir-fried, they will not melt and fall apart easily.
2 Pan-fried the chicken wing before simmering, it will make them more delicious and tender.
3 Turmeric powder must be fried to release its fragrance.
4 Coconut milk should not be heated or cooked for too long, preferably not more than 10 minutes, otherwise, a lot of its fragrance will be lost.
Tips
1 When the potatoes are stir-fried, they will not melt and fall apart easily.
2 Pan-fried the chicken wing before simmering, it will make them more delicious and tender.
3 Turmeric powder must be fried to release its fragrance.
4 Coconut milk should not be heated or cooked for too long, preferably not more than 10 minutes, otherwise, a lot of its fragrance will be lost.
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