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Mixis Living Food/Fusion

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MACANESE STYLE PORTUGESE CHICKEN (Po Kok Gai 葡國雞)

Macau is part of China now; it was the first and last European colony within China. Portuguese traders had settled and colonized Macau from the 16th century till its handover to China in 1999. Because of this, Portuguese had strongly influenced Macau's architectural buildings, culture and food.

INGREDIENTS AND RECIPES

2 lbs chicken pieces (thighs and drumsticks)
1 tsp salt
1 tsp chicken stock powder (bouillon)
Pinch of pepper
½ cup plain flour
11/2 tbsp turmeric
2 - 3 tsp paprika
2 - 3 tbsp water
½ cup cooking oil
1 lb potato, cut into small chunks
1 large onion, cut into chunks
¼ lb Chorizo, sliced
21/2 oz pitted black olive
2 large tomatoes, about 121/2oz, cut into bite size
2 - 3 bay leaves
¾ cup or more fresh milk (for richer flavor can use evaporated milk)
¾ cup coconut milk
1 tsp salt
½ - 1 tsp chili powder
3 tbsp dessicated coconut

Method:

If chicken pieces are large cut into half. Season chicken with salt and pepper and leave for 30 minutes - 1 hour. Then mix with plain flour, turmeric powder, paprika and some water to evenly coat chicken.

Boil potatoes for few minutes till almost cooked through. Drain and set aside.

Heat wok with oil. Fry chicken pieces in two batches till brown for few minutes. Do worry if not cooked through. Take them out to drain off excess oil on kitchen paper. Remove oil from wok and clean wok.

Use 1 - 2 tbsp of the chicken frying oil and stir fry onion, garlic and chorizo till onion is softened. Then add chicken, bay leaves and potatoes. Then stir in milk, coconut milk, chili powder and enough salt to taste. Stir and cook for a minute or two till the sauce is hot and thickened, if sauce looks too thick add some water or more milk. Then stir in tomatoes and olive.

Put all this in a large baking dish. Sprinkle with dessicated coconut. Sprinkle a little water on the dessicated coconut to prevent coconut browning too quickly. Bake at around 340F -350F for about 30 - 40 minutes till the whole dish is hot and bubbly and coconut is browned. Serve with plain rice, egg fried rice or bread.