港式焗葡國雞
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!
Video
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.