Easy one pot recipe🌟這個配白飯超級好食😭剛剛焗好熱辣辣，超級香🥹小小冷知識，葡國雞其實不是葡國菜，而是住澳門的葡國人創作的菜式😝
正宗葡國雞只會落黃薑粉，不會有咖喱粉！而且會下辣香腸和黑橄欖！這個係簡化版所以沒有加😆我額外加入車厘茄，可以中和黃薑粉澀味，擺盤又更加美呀🥰
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🧡一鍋到底椰汁焗葡國雞📝食譜
烹調時間⏱45分鐘
🔸材料🔸
雞脾肉 300g
洋蔥 半個切件
薯仔 1個切粒
甘荀 1條切粒
車厘茄 12粒
雞蛋 2隻
白酒 50ml (可省略)
雞湯 200ml
椰奶 200ml
黃薑粉 約1.5茶匙
香葉/ 月桂葉 2片
生粉水 50ml水+2茶匙生粉
椰絲 3湯匙
🔸醃料🔸
黃薑粉 1茶匙
鹽、胡椒粉 各1/4茶匙
🔹做法🔹
- 雞脾肉醃1小時；薯仔切粒，浸水15分鐘除去澱粉質；煮雞蛋15分鐘至全熟，切件
- 下油開鍋，煎雞脾肉至焦香，盛起；加入洋蔥、香葉和薯仔炒香，下車厘茄和甘荀拌炒，先盛起部份車厘茄用作擺盤，按壓車厘茄令汁液䆁出
- 倒入白酒，中火煮至酒精蒸發，加入雞脾肉、雞湯和椰奶，下黃薑粉，煮沸後合蓋小火煮約15分鐘至薯仔軟淋；倒入生粉水，中火煮至湯汁濃稠
- 全部材料倒入焗盤，鋪上雞蛋和車厘茄；灑上椰絲，230度焗約5-10分鐘至焦香即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken thigh 300g
Onion, ½, sliced, Potato, 1, diced, Carrot, 1, diced
Cherry tomatoes, 12
Eggs, 2
White wine, 50ml (optional)
Chicken broth, 200ml, Coconut milk, 200ml
Turmeric powder, approx. 1.5 tsp
Bay leaves, 2
Cornstarch mixture, 50ml water + 2 tsp cornstarch
Shredded coconut, 3 sp
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Turmeric powder: 1 tsp, Salt, pepper: 1/4 tsp each
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate chicken for 1 hr; dice potatoes, soak in water for 15 mins to remove starch; boil eggs for 15 mins, slice.
- Heat oil, fry chicken until golden, remove; sauté bay leaves, onions and potatoes, add cherry tomatoes and carrots, set aside some tomatoes for plating, press remaining tomatoes.
- Add white wine, cook until alcohol evaporates; add chicken, broth, turmeric powder, coconut milk, simmer covered for 15 mins until potatoes are tender; add cornstarch mixture, cook until sauce thickens.
- Transfer all to baking dish, arrange eggs and tomatoes on top; sprinkle coconut; bake at 230°C for 5-10 mins until golden.
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