Portugese Chicken | 葡國雞. The odd thing about Portugese Chicken is that none of my Portugese friends have never heard of it. The name often conjures-up thoughts of roasted chicken, Churrasqueira-style. This actual dish hails from Macau, a formerly Portugese region across the river from Hong Kong, where my mom and dad had their honeymoon. It is a mild, rich, coconut milk-based curry with pronounced turmeric notes. A comforting family fave of ours for many years and a staple at any Hong Kong-style diner.
Ingredients:
8 chicken drumsticks
1 200 ml jar of Lee Kum Kee Coconut Curry Sauce (Trust me! If you don’t have it, combine 1/2 can coconut milk, 1 tbsp turmeric, 1 tbsp curry powder, 1 tbsp organic raw sugar, 1 tbsp grated ginger)
1/2 can of coconut milk
1 white potato, chopped into chunks
1/2 onion, chopped into chunks
1 pint of mushrooms, stems chopped off and halved
1 carrot, sliced into cylinders
1/2 red pepper, chopped into chunks
2 cloves of garlic, minced
Sea Salt to taste
Optional:
3 teaspoons tapioca starch
Instructions:
1. Sautée garlic, onions, potatoes on medium heat in a large skillet till caramelized.
2. Add-in red peppers, carrots and mushrooms and cook for 3 minutes.
3. Add drumsticks and cook till just browned.
4. Add coconut milk and stir.
5. Add in Coconut Curry Sauce and one equal part water, stir evenly.
6. Bring to boil and and reduce to a simmer for 15 minutes or till chicken is just cooked. If sauce is runny, in a bowl mix three teaspoons of tapioca starch and just enough water to form a runny paste, and mix into sauce to thicken it.
7. Preheat oven on broil.
8. Place pan in oven and high broil for about 7-10 minutes till sauce is a bit, but not overly-charred.
9. Remove from oven and allow to cool 15 minutes before serving on rice.
Gallery:
(Photo credit: Mr. Will Wong)
Wings Two Ways. It’s Wing Night! Can’t go out for wings? No worries, we’ve got wings, two ways! One spicy and sweet, the other sweet and tangy.
Option #1, we’re indebted to our friend Elaine Quan (Instagram: @quanner922) for her inspiring recipe which we made a couple tweaks to.
Option #2, you have to use Billy Bones BBQ‘s Carolina Gold BBQ Sauce. My niece Jessica and nephew-in-law Mitch are two of the minds behind this Ribfest fan favourite purveyor of grilled thrills, and I’m grateful to them for introducing me to this mustard-infused, tangy concoction. If you can’t find the sauce, look for a mustard-based BBQ Sauce.
Ingredients:
4 lbs chicken wings
3 egg whites
2 teaspoons baking soda
2 teaspoons sea salt
Sauce #1:
1/4 cup Gochujang (Korean Pepper Paste)
3 teaspoons organic maple syrup
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 teaspoon fish sauce
1 teaspoon sesame oil
4 cloves garlic, minced
1 1 inch cube of ginger, minced
Sauce #2:
1/4 cup Billy Bones Carolina Gold BBQ Sauce
2 teaspoons soy sauce
2 teaspoons organic maple syrup
1 teaspoon sesame oil
1 teaspoon rice vinegar
4 cloves garlic, minced
1 1 inch cube of ginger, minced
Coriander, chopped (garnish)
Instructions:
1. In large bowl, beat egg whites, baking soda and salt until slightly frothy.
2. Toss chicken wings in egg white mixture and coat evenly. Refrigerate overnight uncovered.
3. Preheat oven at 450°F.
4. Place wings on baking sheet and pat dry with paper towel.
5. Bake 15 minutes.
6. Flip wings. Bake 10 minutes.
7. Flip wings. Bake 10 minutes or till juice in wings is just about clear.
8. While on step 7, take two large skillets and on high heat, sear quickly garlic and ginger for about a minute.
9. Combine Sauce #1 in bowl and pour into ginger and garlic in Skillet #1. Bring to a sizzle, let caramelize slightly and reduce to low heat. Do same with Sauce #2 in Skillet #2.
10. Once chicken wings are ready, increase heat on each skillet to medium-high. Divide half of wings into Skillet #1. Divide other half of wings into Skillet #2.
11. Immerse wings till they are coated in sauce.
12. Turn off heat and let wings sit for about 5 minutes.
13. Garnish with chopped coriander and serve.
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