Baked Portuguese Chicken Rice Recipe

 

This is among the most popular items typically found in a cha chaan-teng (Hong Kong-style cafe) in Hong Kong and Macau. Although it is marketed as "Portuguese Chicken Rice," this dish originated in Macau and not Portugal. The Portuguese sauce, essentially an ointment made from coconut, but is an original Macanese culinary creation. At my home, we like to take things to a higher level, so we're cooking our rice to make the base. This is why you should use chilled overnight rice since it is the most fundamental step to create excellent fried rice. (I'm looking at all of you who use cooked fresh rice for frying rice, and I think this is not the traditional way to cook rice!) The coconut milk I used was more than the original recipe because the coconut milk makes this sauce more creamy and flavorful (please take my advice regarding this; you'll thank me in the future).

Ingredients

Chicken Marinade

  • 1 Lb of the boneless thigh from a chicken (cut into pieces 1 inch thick)

  • One teaspoon ground white pepper

  • One teaspoon salt

  • One teaspoon ground turmeric

  • 1/2 tsp curry powder

  • 1/2 1 tsp cornstarch

  • Egg Fried Rice

  • Two tablespoons vegetable oil

  • Two large eggs (whisked)

  • Six portions of leftover cold rice

  • 1/2 1 tsp salt

  • 1/2 1 tsp chicken Bouillon powder

  • Sauce

  • Two medium-sized carrots (chopped)

  • Two large yellow potatoes (chopped)

  • Four cloves of garlic (minced)

  • One tablespoon vegetable oil

  • 1 tbsp unsalted butter

  • One medium onion (chopped)

  • White wine splash

  • 1 tbsp all-purpose flour

  • 200 ml chicken stock

  • Two bay leaves

  • 1 Tbsp ground turmeric

  • 1/2 1 tsp curry paste

  • One green pepper (chopped)

  • 200 ml coconut milk

  • One teaspoon sugar

  • 1 Tbsp evaporated milk

Cornstarch Slurry

  • 1 Tbsp cornstarch

  • 1 tbsp of water

Topping

  • 1/4 cup of unsweetened coconut shredded

Instructions

Chicken Marinade

  • In a large mixing bowl, put the chicken in a marinade bowl with all the ingredients for 20 minutes.

Egg Fried Rice

  • Pour the oil into a large pot or wok over medium-high heat. Once the oil has been heated to a boil, add the whisked eggs and stir fry. Incorporate the chilled overnight rice and break it up. Sprinkle with salt and chicken Broth powder. Place in a baking dish.

Sauce

  • While you fry your rice, cook the potatoes and carrots. In a pan of simmering water, cook the potatoes and carrots for about 10 minutes or until you can poke them through using a fork. Strain and keep aside.

  • The oven should be preheated to 425 degrees F.

  • In a large skillet or wok filled with vegetable oil, cook the chicken on medium-high heat until it is browned. Flip it and add the garlic. Grill the bird until all sides are brown and the chicken is 60-70% cooked.

  • Create a space in the middle, then mix in the onions and butter. Stir fry the chicken, then pour in the white wine.

  • When the chicken is 80 percent done, reduce the heat to a low setting, sprinkle in the flour, and mix everything.

  • Include the chicken stock bay leaves, ground turmeric, and curry powder (add them before the water starts to boil, or the turmeric will not be melted correctly). Increase the heat to the point of boiling.

  • After it has begun boiling, add the cooked potatoes and carrots, onion, and coconut milk. Keep stirring to prevent the mixture from getting stuck to the base. Add the evaporated milk and sugar, and mix everything.

  • Mix into the cornstarch slurry to thicken the sauce.

  • Serve the sauce on top of the rice, spreading it out evenly. Sprinkle the shredded coconut on top. Bake in the oven for 10 minutes.

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