Po Kok Gai, or Macanese style Portuguese Chicken, is a Chinese fusion Macanese & Portuguese style chicken dish. It is a mildly spicy, slightly sweet chicken curry with a rich, creamy coconut sauce. This unbelievably flavorful sauce goes great in combination with some rice as well. In China, Macau has had a long and intertwined history with the Portuguese. Since it had been a Portuguese colony from the 16th century to 1999, the evidence of Portuguese cultural influence is all over and is a show of the beauty of the melting pots of cultures in the region. This dish is a great combination of the Portuguese and Chinese cultures with the interesting mixture of Chinese tofu and Portuguese chorizo. It is quite a unique combination and is an absolutely delicious dish that is totally worth the time it takes to make. Try it out and tell us what you think!
4 Chicken Legs (can be substitute with white meat, but dark meat will work better. Chop into smaller pieces, skin and keep in the bone in for more flavors)
2 medium Potatoes (chop into small chunks)
1 large Onion (chop into small chunks)
6 large Fried Tofu Pieces (available in Chinese supermarket, absorbs all the goodness from the sauce, very delicious in curry. Chop into smaller pieces)
2 cups of Cooked White Rice
3 Bay Leaves
1 cup of Evaporated Milk
2 cans of Coconut Milk
4-6 oz. piece of Chouriço
2 tablespoons of dark soy sauce
2 tablespoons of light soy sauce
A few pinches of salt and pepper
3 tablespoons of turmeric powder
1 tablespoon of paprika powder
1 teaspoon of chili powder
1 tablespoon of Olive oil
1) Marinade chicken for at least an hour. In a large pot, saute chicken over high heat until the meat starts to turn brown. Add potato and onion chunks. Mix well and cook for another 10-15 minutes.
2) Pour in evaporated milk and coconut milk. Add bay leaves. Turn heat down to medium for about 5 minutes. Simmer for about 20 minutes.
3) Chop the Chouriço into medium size pieces. Add the Chouriço pieces and fried tofu pieces. Mix well. Cook for another 10-15 minutes
4) Preheat oven to 325 degrees. Spread rice in the bottom of a large casserole dish.
5) Transfer chicken mixture over the top. Sprinkle some paprika powder on top.
6) Cover dish with foil and bake for about 25-30 minutes.
7) Serve while hot and enjoy!
This recipe is inspired by our friends over at Cookingwithmun.blogspot.com, so check them out and tell us what you think!
Very delicious. However, there is too much food for just 2 cups of cooked rice. As written, this will result in a sort of curry rice porridge (tsook)!!
I recommend after Step 4:
Ladle 1/2 to 2/3 cup of chicken mixture onto the rice, and save the rest for future use (put in container for fridge or freezer). etc.