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Portuguese Baked Creamy Coconut Chicken

May 24, 2011 By Lokness 7 Comments

Even though this is said to be a Portuguese style dish, I think it is more like Macau/Hong Kong influenced Portuguese style. It is probably invented during the time when Macau was under Portuguese control. This is a pretty classic dish in Hong Kong. You can find this in many Hong Kong style cafes. The dish was very creamy and satisfied. There was a hint of sweetness from the coconut milk. A scoop of steamed white rice is just perfect with this dish. It is just too good. Give this a try!

 

Portuguese Baked Creamy Coconut Chicken (Adapted from Christine’s Recipes)

4 servings

Ingredients:

–   1 pound chicken thigh fillets

–   2 red potatoes (1-inch dice)

–   3 carrots (1-inch dice)

–   1 onion (diced)

–   ½ green bell pepper (seeds removed, diced)

–   ½ cup chicken broth

–   ¾ cup coconut milk

–   ½ cup grated parmesan cheese

–   2 gloves garlic (minced)

–   3 tablespoons water

–   1½ tablespoons cornstarch

–   1 teaspoon turmeric powder

–   ½ teaspoon cumin powder

–   ground black pepper

–   oil

Marinade for chicken:

–   3 teaspoons soy sauce

–   1 teaspoon Shaoxing wine

–   1 teaspoon corn starch

–   1 ½ teaspoon sugar

–   ½ teaspoon ginger juice

–   1/8 teaspoon salt

–   ground white pepper

Directions:

  1. Clean and dry the chicken thigh fillets. Cut them into 1-inch cubes. In a medium bowl, put the chicken cubes and marinade together. Marinate for 30 minutes.
  2. Preheat the oven to 400˚F.
  3. In a small bowl, whisk the cornstarch and water together. Set aside.
  4. In a large saucepan over medium heat, heat up 1-tablespoon oil. Stir in the onions, and cook until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Toss in the chicken cubes, and cook until slightly brown. Add potatoes and carrots, and stir for a few minutes. Put in the turmeric and cumin powder. Mix well and cook until aromatic. Add the chicken broth, and cover. When the broth is boiling, reduce the heat to low. Cook until the potatoes are almost fork tender, about 20 minutes. Add the bell pepper and cook for 2 minutes. Stir in the cornstarch mixture. Add the coconut milk. Season with salt and pepper.
  5. Transfer the mixture to a ovenproof baking dish. Top with grated Parmesan cheese. Bake in the oven for 10 – 15 minutes until the top is golden brown. Served immediately with steamed white rice.
Source: Read

Filed Under: Cook, Poultry Tagged With: carrot, chicken, coconut milk, potato, poultry

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Comments

  1. feedmycomplex says

    August 20, 2013 at 5:45 am

    A first time reader here! My fiance is half-Chinese and his mother grew up in Hong Kong. We took a trip there this past spring, and I am ecstatic you’ve posted some recipes for HK diner foods. While we were there, we ate at Tsui Wah several times. Every dish was so delicious and so cheap, and I have been itching to try to make them at home here in Atlanta! Thank you!

    Reply
    • Lokness says

      August 20, 2013 at 4:28 pm

      Thank you for leaving a comment! One of the food that I miss the most from HK is cafe/diner food. It is very unique and hard to come by in the US (maybe a few in Chinatown area). That’s why I started to make some at home. I hope the recipes will bring you back some good memories. Enjoy! Please let me know how they go.

      Reply
  2. Tina says

    March 9, 2015 at 8:35 pm

    I love this dish at HK cafe’s in Vancouver. I don’t know if it’s traditional or not, but I prefer pork floss on top instead of cheese, or just broiled until it’s brown on top. Thanks for the recipe. Going to make it at home for the first time tonight.

    Reply
    • Lokness says

      March 11, 2015 at 1:09 pm

      How interesting! I have never used pork floss before, but sounds like it would work perfectly. Hope the dish came out like you hope!

      Reply
  3. Jason says

    March 19, 2017 at 2:25 am

    Hi there and hello from Sydney Australia, , I used your recipe and it turned out great, my 3 yrs old son loves it, thanks
    As an abc born to a Hong Kong Mum and dad is from Macau, I love this kinda good
    Regards
    Jason

    Reply
    • Lokness says

      March 20, 2017 at 5:27 pm

      Hello Jason! I am so thrilled to hear that you and your kid enjoyed this dish. Funny enough, I just made this last week for dinner too! I am very happy to know this dish brings you comfort. Thank you so much for coming back and letting me know how it went. That makes my day and encourages me to continue. Have a wonderful day! Best, Lokness

      Reply

Trackbacks

  1. Hong Kong Tea Traditions – “Cha Chaan Teng” « tea and inspiration says:
    July 16, 2012 at 6:37 am

    […] Portuguese Chicken Rice – a Macanese dish clearly influenced by Portuguese rule over Macau.  It is a Chinese-Portuguese fusion dish, think of it as a mild coconut curry chicken. […]

    Reply

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Welcome! I'm Lokness. Currently live in San Francisco Bay Area. Grew up in Hong Kong & lived in Los Angeles for years. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
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