Friday, January 28, 2011

Baked Chicken on Rice in Portugese Style

This is a dish that you'd find in most Hong Kong style cafes. I'm really not sure exactly why this dish is "Portugese Style". I'll just assume that a coconuty curry sauce is "Portugese Style" according to Hong Kong style cafes. In any case, it's quite tasty so I'll go along with it.

This was a spur of a moment dish that I made after noticing that there was chicken in the fridge. Me and hubby had recently been to a Hong Kong style cafe, and he seemed to quite like this dish. He is partial to coconut-flavoured dishes though. I was actually quite content with the final product. Hubby's only critique was that he wished I had used dark meat instead of breast meat. I will definitely keep that in mind next time!


1 lb. Chicken Breast (or thigh)(cut into small pieces)
2 Potatoes (chopped)
1 Carrot (chopped)
1 Onion (chopped)
1 cup Cheese (grated) (I used mozzarella, but I'd probably mix with cheddar next time)
1 tsp. Turmeric Powder
1/2 tsp. Cumin Powder
2 to 3 tbsp. Curry Powder
1 can Coconut Milk
1 can Chicken Stock
1 tsp. minced garlic
4 bowls fried rice
1 Egg (whisked)
2 tsp. Soy Sauce
1 tsp. Cornstarch
1 tsp. Sugar
1 tsp. Shaoxing Wine
1/8 tsp. Salt
1/2 tsp. Ginger (freshly grated)
1 tsp. Pepper
2 tsp. Oil
Cornstarch Slurry (1 tbsp. Cornstarch with 2 tbsp. Water)


In a large bowl, marinate chicken with the soy sauce, cornstarch, sugar, shaoxing wine, salt, grated ginger and pepper for 20 minutes. Preheat oven to 390 F.

Heat 1 tsp. oil on saucepan and sauté the minced garlic. Toss in onion and sauté until translucent. Add marinated chicken and cook over medium heat, until lightly brown. Add potatoes and carrots, stir until evenly heat all ingredients.

Sprinkle turmeric powder, cumin powder and curry powder. Stir fry until aromatic. Pour chicken stock and bring to a boil. Slow heat to medium-low and cook until the potatoes turn soft. Add half of the can of coconut milk and bring to boil again. Once the sauce comes to a boil, reduce heat and allow to simmer.

While the sauce is simmering, heat up another wok. Add 1 tsp. oil, then add rice and stir fry until the grains of rice appear to be separated. Add whisked egg to the rice. Season with salt and black pepper to taste.

Transfer fried rice to a baking dish. Pour the other half of the can of coconut milk over the rice.

Once the sauce has simmered for approximately half an hour, add cornstarch slurry and continue to simmer until it is to your desired consistency. Taste and adjust accordingly.

Spoon chicken and vegetables onto the rice. Pour sauce on top using your own discretion as to how saucy you want the dish to be. Sprinkle cheese all over the top.

Bake for 15 to 20 minutes until cheese turns golden brown. Serve hot.

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