Macao/Portuguese Chicken
Betsy Beard
Very good and easy. Don’t skimp on the potatoes and its OK to add a bit of water to cover the contents of the pot so there will be plenty of gravy.
ingredients
- 3 1/2 lbs of your favorite pieces of chicken
- Salt and pepper
- 2 Tbsp of cornstarch
- 2 Tbsp vegetable oil, use more if needed
- 3 russet potatoes peeled and cut into chunks or about 1.5 lbs new reds cut up
- 1 medium yellow onion, peeled and chopped
- 1" piece ginger peeled and sliced
- 2 tsp turmeric
- 2 cups coconut milk
- 1 thinly sliced lemon or 2 if they are small
directions
- 1
Generously season the chicken with salt and pepper and then coat with the cornstarch and set aside for at least 15 minutes.
- 2
Heat oil in a large saute pan and add the potatoes and cook until they are browned on all sides. Transfer potatoes to a plate and set aside.
- 3
Reduce heat to medium and add onions and ginger and cook until soft and fragrant. Add turmeric and mix in well, add coconut milk and bring to a simmer. Add the chicken and potatoes back into the pan and season with salt and pepper. Arrange lemon slices over the top, cover and cook about 40 minutes until the chicken is tender.
Source: Louis Herrin
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