Don’t be mistaken by the name of this dish! Although it’s called “Portuguese” baked rice (焗葡國雞飯), you actually cannot find this dish in Portugal! This dish was invented in Macau (which was a Portugal colony at the time) and became popular in Hong Kong local cafes. The yellow sauce in this dish might look like curry, but the key ingredients are ground turmeric and coconut milk. It’s not spicy at all! Even kids will like it!
|INGREDIENTS (3 SERVINGS)|
|Chicken Thigh Meat||2 Pieces (1lb / 450g)|
|[MARINATE] Soy Sauce||2 Teaspoons|
|[MARINATE] Shaoxing Wine||1 Teaspoon|
|[MARINATE] Cornstarch||1 Teaspoon|
|[MARINATE] White Pepper||A dash|
|[MARINATE] Sugar||1 Teaspoon|
|Minced Garlic||1 Teaspoon|
|Ground Cumin||½ Teaspoon|
|Ground Turmeric||1 Teaspoon|
|[SAUCE] Chicken Broth||1 Cup / 250ml|
|[SAUCE] Coconut Milk||1 Cup / 250ml|
|[SAUCE] Salt||½ Teaspoon|
|(Optional) Shredded Mozzarella Cheese||A Handful to Sprinkle|
|(Optional) Panko (Japanese Breadcrumbs)||A Handful to Sprinkle|
- De-skin the chicken thigh meat and cut into bite-size pieces.
- In a container, place [MARINATE] ingredients and chicken meat together, mix well and marinate for 15 minutes.
- Cut onion and carrots into slices and potatoes into smaller chunks.
- Heat some oil in a pot on medium heat and cook the onions and garlic.
- When onions turned soft, add chicken to the pot and cook until browned.
- Add potato and carrot and stir fry for a while.
- Then add ground cumin and turmeric to the pot and mix well. Pour in [SAUCE] mixture. When it comes to a boil, turn to low heat, cover with the pot with a lid and cook for about 10 minutes.
- When carrots and potatoes are soft that can be poked through easily with a fork, turn off the heat and serve with steamed rice.
- (Optional) Put steamed rice into an oven-proof plate and transfer some food and sauce from the pot and pour over the rice. Sprinkle some cheese and panko on top. Place plate in an Air Fryer at 360F/180C for 5 minutes until cheese is melted.
Recipe adapted from [here]