Macau-Style Portuguese Chicken Rice Recipes

Macau-Style Portuguese Chicken Rice Recipe - Serves 4-6
For the chicken:

• 1 lb. boneless chicken, cut into 1" pieces
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 2 tablespoons vegetable oil

Mix all the ingredients except for the oil and marinate for 20 minutes.
Heat the oil over medium-high heat and cook the chicken until lightly brown.  Save 2/3 of it for the fried rice and finely chop the rest for the sauce.

For the fried rice:

• 2 tablespoons vegetable oil
• 2-3 eggs, beaten
• 3 cups day-old cooked rice, refrigerated
• 1/2 cup chopped scallions
• Kosher salt and white pepper, to taste

Heat the oil over medium-high heat in a large pan and add the eggs.  Immediately add the rice and mix to coat.  Once the rice is heated through, add the scallions, salt, and white pepper to taste.  Add the reserved chicken and mix until even.  Remove from heat and set aside.

For the coconut curry sauce:

• 2 tablespoons vegetable oil
• 1 shallot, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 teaspoon ginger, grated
• 1 tablespoon unsalted butter
• 1 tablespoon curry powder
• 1 tablespoon onion powder
• 2 tablespoons finely shredded unsweetened coconut
• 1 tablespoon all-purpose flour
• 13.5 oz. can coconut milk
• 1/2 cup water
• 1 1/2 cups mix of shredded mozzarella and provolone cheese, divided

Use a small blender to puree the oil, shallot, and garlic cloves.  Mix with the grated ginger and butter and cook over medium heat in a saucepan for a few minutes until very fragrant.  Add the curry powder, onion powder, coconut, and flour continue to cook for a few more minutes to toast the spices.  Whisk in the coconut milk and water and bring to a boil.  Simmer for 5-7 minutes until thickened.  Stir in the chopped chicken and 1 cup of the cheese.

Preheat the broiler.  Transfer the fried rice to a buttered casserole dish or oven safe pan.  You can also use multiple smaller dishes.  Pour the curry sauce over the rice and top with the remaining 1/2 cup of shredded cheese.  Broil for a few minutes until browned in spots and bubbly.  Serve immediately.