堅好吃港式葡國雞｜識煮當然要咁煮｜一個關鍵Step煮得出色｜The best sauce & taste: Hong Kong Style Portuguese Coconut Chicken

應讀者要求今次煮「港式葡國雞」，小時候豉油西餐年代的葡國雞都不知幾咁好吃，但自從有品牌出了現成醬汁後，呢種港色葡國雞就越見 "hea"做，螢光黃，黃到反光，加幾件薯仔就算，無層次也無味。其實，葡國然的靈魂主要係個汁。雖然主要的調味料都係黃薑粉，但有好多細節和配料要留意，好心機做的話，就做到當年的原汁原味，今次我做既 version 是我婆婆70年代的葡國雞，最不同是婆婆年代會用淡奶。 用淡奶記住我在雞皇飯那集給大家的 TIPS ，用全脂無奶粉開的淡奶喔。

港式葡國雞材料：6-8人份
雞2隻/雞上脾 2公斤
黃薯 4個
甘荀 4條
洋蔥 2個
乾蔥 4-5粒
蒜 4-5粒
雞湯 350克/毫升
椰漿 400毫升
生粉水 適量
椰絲 適量

醃料：
生抽 3湯匙
生粉 1湯匙
鹽 3茶匙
糖 1茶匙
黑椒粉/胡椒粉 1/2茶匙
生粉 1湯匙
甜紅椒粉(paprika) 1湯匙
Garam Masala 香料粉 1湯匙

醬汁材料：
黃薑粉 2湯匙
生抽 1湯匙
糖 2茶匙
水 3-4湯匙

Per reader's request, I am making Hong Kong Style Portuguese Chicken. This is a classic soy sauce western dishes. Very popular dish in 1960-1980s. However, after the ready-made package sauce was launched by different brands, people were too lazy to make the sauce themselves. The sauce becomes so flat, extremely shocking yellow in colour with some crumble potatoes which is losing its characteristic. Though the main seasoning is turmeric powder, there are some ingredients, steps and details that we should not ignore. If you are so decisive to chase back our memories of taste, we can do it now. This is My granny's recipe. The only differences was that they preferred using evaporated milk instead.

Ingredients (for 6-8ppl)
2 chicken/2kg chicken thighs
4 yellow potatoes
4 carrots
2 onions
4-5 shallots
4-5 garlics
350g/ml chicken stock
400g/ml coconut milk
some cornstarch water
some dried coconut flakes

Marination:
3tbsp light soy sauce
1tbsp cornflour
3tsp salt
1tsp sugar
1/2tsp ground pepper
1tbsp cornstarch
1tbsp paprika
1tbsp garam masala

Sauce ingredients:
2tbsp turmeric powder
1tbsp soysauce
2tsp sugar
3-4tbsp water

The other old Hong Kong Classic dishes:
Old Hong Kong Style Russian Beef Rice in rich meat sauce
   • Beef Stroganoff Rice in Hong Kong Sty...  

Classic Hong Kong Ying Yan Fried Rice
   • Tai Chi Ying Yang Fried Rice - Classi...  

Old Hong Kong Deep Fried Chicken leg
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