Galinha à portuguesa or Portuguese Style Chicken 葡国鸡 is a Macanese dish that did non originate from Portugal, but given a Portuguese championship to heighten its status.
There are many versions on the internet. Some made amongst turmeric, closed to amongst a mixture of turmeric too English linguistic communication curry powder. I did endeavour i time withrecipe/detail.htm?recipeid=829" target="_blank"> a recipe from Open Rice, of which seemed unproblematic too nice. The gustation was good, I accept to say, but there's supposed to hold upward a fragrance, of which is missing.
And when I constitute this former recipe from 1962, the recipe greatly varies from the electrical flow versions. When I read through it, I understood where the supposedly fragrance came from. The gravy was made amongst the roux method, too it would indeed aroma dissimilar compared to the other electrical flow theatre recipes. And the occupation of saffron hither is genuinely a surprise. Turmeric, the xanthous paint source inward modern recipes create non bear the same fragrance equally saffron, too is far to a greater extent than budget friendly.
The in conclusion number is a ameliorate visual resemblance to the versions served inward Macau's Portuguese restaurants. I can't confirm regarding the taste, equally I accept never been to Macau. But let's but larn amongst the recipe equally closely equally possible. I rewrote role of the instructions because, I mean value steeping the saffron earlier use, volition plough over a ameliorate number that what I got this time.
The gravy is real rich.. imagine a roux addition the amount of kokosnoot milk. Not for those watching their waistline. It was quite a waste materials seeing the expensive saffron infused gravy beingness left behind, but at that topographic point are times nosotros accept to hold upward kinder to ourselves. Or mayhap I should 've kept it and occupation it to laid upward a pot of saffron rice. Well, the recycled saffron rice stance came equally good belatedly for me.
Portuguese Style Chicken 葡国鸡
Source: Towngas Cookery Book (1962) found via a forum
two whole legs, cutting into large pieces
two Tbsp red/white wine
two tsp soy sauce
1/2 tsp salt
1 inch ginger, sliced
1-2 sprigs of jump onion, white parts only
250-300gm potato, cutting into chunks, parboiled for five minutes or until partially cooked
1 ruby onion, cutting into wedges
100gm push mushrooms (I used canned)
2-3 difficult boiled eggs, cutting or whole
Gravy
1/2 tsp saffron
1/2 loving cup boiling water
25gm butter
15gm flour (around 1 heaped Tbsp)
1/2 loving cup milk
1/2 chicken bouillon
180ml kokosnoot milk
Salt too pepper to taste
1. Marinate the chicken amongst wine, soy sauce too tabular array salt for 1 hr at least, or overnight.
2. Pour amongst boiling H2O over saffron too infuse for xxx minutes.
3. Heat wok/pan too seat inward three Tbsp of oil. Put inward ginger too jump onion too small-scale until real golden. Remove from the oil.
4. Turn rut to high too seat inward chicken pieces too chocolate-brown the chicken's surface. Drain too laid aside.
5. Put inward onion wedges too plough over them a quick browning. Remove too laid aside.
6. Add to a greater extent than crude oil if it's needed. Put inward parboiled potatoes too lightly chocolate-brown the surface.
7. Preheat oven at 200C.
8. With a construct clean pan, rut it on medium low, too thus seat inward 2/3 of the butter too laid upward until at that topographic point are no to a greater extent than bubbles. Put inward the flour too laid upward until y'all tin aroma the fragrance. (To hold upward safe, I unremarkably create this.) Turn off the rut now. Put inward the milk, too stir until no lumps are seen. Turn the rut dorsum on.
9. Add inward saffron infusion, chicken bouillon, HALF the kokosnoot milk too select dorsum to a boil. Put inward the chicken, onions too spud chunks too simmer for five minutes or until the grayness has thickened similar cream soup. (add to a greater extent than H2O if it's needed)Taste too flavor amongst tabular array salt too pepper.
10. Place all the vegetables onto a baking dish too hap amongst the chicken pieces. Slot inward the egg (where always y'all like). Drizzle the remaining kokosnoot milk over too die the remaining butter too house on hap of the chicken.
11. Bake for 15-20 minutes on the upper middle rack or until y'all run into the hap turning golden brown
I am submitting this to Asian Food Fest Hong Kong Macau Month,
hosted yesteryear Annie of Annielicious Food
Buat lebih berguna, kongsi:
