Sunday, June 13, 2010

Macanese style Portuguese chicken (葡國雞)

Ah, 葡國雞 (Po Kok Gai) , one of my favorite dishes from my grandma's kitchen. It's very popular and one of my very favorite dishes from Macau. Macau was a Portuguese colony for about 400 years and the Portuguese settlers had a huge influence on the city, including culture, buildings and of course food!

Macanese style Po Kok Gai is Chinese fusion, it is basically a mild, slightly sweet chicken curry with a rich, creamy coconut sauce. It goes very well with rice and is very tasty with every bite.

Here's how I made it last night.

- 4 Chicken Legs (can be substitute with white meat, but dark meat will work better. Chop into smaller pieces, skin and keep in the bone in for more flavors)
- 2 medium Potatoes (chop into small chunks)
- 1 large Onion (chop into small chunks)

- 6 large Fried Tofu Pieces (available in Chinese supermarket, absorbs all the goodness from the sauce, very delicious in curry. Chop into smaller pieces)
- 2 cups of Cooked White Rice
- 3 Bay Leaves
- 1 cup of Evaporated Milk
- 2 cans of Coconut Milk

Chicken Marinade:
- 2 tablespoons of dark soy sauce
- 2 tablespoons of light soy sauce
- a few pinches of salt and pepper
- 3 tablespoons of  turmeric powder
- 1 tablespoon of paprika powder
- 1 teaspoon of chili powder
- 1 tablespoon of cooking oil

Step 1: Marinade chicken for at least an hour. In a large pot, saute chicken over high heat until the meat starts to turn brown. Add potato and onion chunks. Mix well and cook for another 15-20 minutes.
Step 2: Pour in evaporated milk and coconut milk. Add bay leaves. Turn heat down to medium for about 5 minutes. Simmer for about 30 minutes.
Step 3: Add fried tofu pieces. Mix well. Cook for another 10-15 minutes.
Step 4: Preheat oven to 325 degrees. Spread rice in the bottom of a large cassarole dish. Transfer chicken mixture over the top. Sprinkle some paprika powder on top. Cover dish with foil and bake for about 25-30 minutes. Enjoy!!!!

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