# Baked Portuguese Coconut Chicken 焗葡國雞

Cuisine: chinese · Time: 65 minutes · Servings: 6

## Ingredients

- 900 g Boneless chicken ((approx. 4 large chicken leg with thigh))
- 500 g Potatoes
- 250 g Carrots
- 2  Medium onions
- 1  Large shallot
- 4 cloves Garlic (, chopped)
- 40 g Butter ((approx. 3 tbsp))
- 4 tbsp Flour
- 1 ½ c Chicken broth
- 1 tsp Salt ((adjust salt to accommodate for various salt levels in broth and curry sauce))
- 1 tsp Sugar
- 1 tbsp Turmeric ( for chicken)
- 1 tsp Turmeric ( for sauce)
- 2 tsp Curry powder ( or paste)
- 2 tbsp Shaoxing wine
- 1 tbsp Dark soy sauce
- 4 tbsp Coconut flakes ( for sauce)
- 2 tbsp Coconut flakes ( for sprinkling on top)
- 250 ml Coconut milk
- 4 tbsp Evaporated milk
- 5 tbsp Oil
- 1 tsp Light soy sauce
- 1 tsp Sugar
- 1 tsp Salt
- 2 tsp Corn starch

## Steps

1. Cut chicken to approx. 3 cm pieces  You can also use bone-in chicken
2. Cut and peel potatoes, carrots and onions into wedges approx. 3 cm in size
3. Slice shallots and chop garlic
4. Marinate chicken with 1 tsp light soy sauce, 1 tsp sugar, 1 tsp salt and 2 tsp cornstarch.  Marinate for 15 minutes
5. In a braising pot or pan, melt 40 g of butter on medium-low heat to make roux
6. Add 3 tbsp of flour into the melted butter, and stir until butter and flour have mixed evenly
7. Add 1 ½ cup of chicken broth to the roux.  Stir until smooth and evenly blended.  Turn off heat
8. Heat wok to medium-high and add 5 tbsp of oil
9. Add carrots to the oil and fry for 1 minute then add it to the braising pot using a wire strainer, leaving the oil in the wok.  Alternatively, just add the carrots to the braising pot carrots are less likely to break than potatoes during braising but frying them a bit enhances their flavour
10. Add potatoes to the wok and fry until golden Frying the potatoes first will ensure that they will not break apart during braising and it’ll enhance the flavour of the potatoes
11. Remove the potatoes using a wire strainer, leaving the oil in the wok, place the potatoes into the braising pot with the roux
12. Fry onions, shallot and garlic together.  Fry until aromatic.  Remove using a wire strainer, leaving the oil in the wok, place into the braising pot with the roux
13. Turn the heat on medium for the braising pot and stir occasionally
14. There should be oil left in the wok, but if not, add 1-2 more tablespoons
15. Turn heat up to high
16. Add the chicken to the wok.  Arrange them in a single layer and let it cook by itself for 1 minute
17. Add 1 tbsp of turmeric, 2 tsp of curry powder or sauce and 1 tsp sugar to the chicken and start to stir-fry the chicken
18. Flip the chicken over to the other side and let it cook for another 1 minute
19. Add 2 tbsp of Shaoxing wine to the wok and continue stir-frying for 30 seconds In total, the chicken should only be fried for approx. 3-4 minutes
20. Put the chicken into the braising pot
21. Add 4 tbsp of coconut flakes, 250 ml coconut milk, 1 tsp turmeric and 1 tbsp dark soy sauce into the pot.  Mix well
22. Turn the heat down to low, cover with lid and check back in 10 minutes
23. Stir and taste the sauce, add approx. 1 tsp salt if necessary.  Cover with lid and braise for another 10 minutes or until the potatoes and carrots are soft
24. Do this step if you want to make Portuguese Coconut Chicken with Rice Casserole: Fry cooked rice with some oil, add eggs onto the rice and stir-fry until egg is mixed with the rice and the rice is fluffy.  Then put the rice into a casserole dish Frying the rice will prevent the rice from becoming mushy
25. Once the potatoes and carrots have softened, add 4 tbsp evaporated milk, mix and put everything into a casserole dish
26. Sprinkle with 2 tbsp of coconut flakes
27. Broil in the oven for 5 minutes or until coconut flakes turn golden colour
28. Serve

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Source: auntieemily — https://auntieemily.com/baked-portuguese-coconut-chicken/
Page: https://findfood.fun/en/recipes/7391
Language: en