Foodies
Po Kok Gai, or Macanese style Portuguese Chicken, is a combination of Chinese fusion, Macanese and a Portuguese style chicken dish.
The dish itself originated in Macau, due in part to the historic connection between Portugal and China, dating back more than 300 years. This unbelievably flavourful sauce, which is mildly spicy, has a slightly sweet curry flavour and is surrounded with a wonderful creamy coconut sauce. It has a unique combination of flavours that will tantalize your taste buds through to the very last.
I am currently very influenced by the Asian culture, not just the food, and thought it would be nice to share this Asian marvel. Try it and let me know your thoughts.
Here is what you will need:
6 whole chicken legs
4 medium potatoes, chopped into large chunks
1 extra large onion roughly chopped
2 ½ cups of cooked white rice, long grain
3 tablespoons olive oil
5 bay leaves
1 ½ cups of evaporated milk
2 cans of coconut milk
300 grams chorizo, sliced into medium pieces
Chicken Marinade:
3 tablespoons of dark soy sauce
3 tablespoons of light soy sauce
Salt and pepper to taste
2 tablespoons curry powder
2 tablespoons of turmeric powder
1 tablespoon of paprika powder
1 teaspoon of chili powder
1 tablespoon of olive oil
All you need to know to make it happen:
Marinate the chicken for at least one hour before starting. Typically I do this the night before, allowing for the chicken to be extra flavourful.
In a large pot, pour in 3 tablespoons olive oil, heat and sauté chicken on high until the meat starts to turn brown. Add potato and onion chunks. Mix well and cook for another 10 to 15 minutes, stirring constantly, ensuring nothing burns.
Pour in evaporated milk and coconut milk. Add bay leaves. Turn the heat to medium and cook for about five minutes. Then turn the heat down further and simmer for about 20 minutes.
Chop the chorizo into medium size pieces then add them to the pot. Mix well. Leave to simmer for a further 10-15 minutes
Preheat oven to 325 degrees. In a large casserole dish spread rice, then being careful pour the chicken mixture over the top. Sprinkle some paprika powder on top. Cover dish with kitchen foil and bake for about 30 minutes maximum.
I love this dish any time of the year and often have with a fresh baguette. Enjoy, folks.
Ian Leatt is general manager of Pegasus Publications and a trained chef.