What Is Hong Kong–Style Portuguese Chicken?

americastestkitchen.com

Christine Brandon

3 tablespoons vegetable oil, divided

1 tablespoon cornstarch

2 teaspoons fresh ginger juice

2 teaspoons soy sauce

2 teaspoons Shaoxing wine

1 teaspoon white pepper

1 teaspoon sugar

1 teaspoon table salt, divided, plus table salt for boiling potatoes

½ teaspoon chicken bouillon powder (optional)

2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

1 pound small red potatoes, unpeeled, halved

1 small onion, halved and sliced thin

1 tablespoon Madras curry powder

1 (14-ounce) can coconut milk

⅔ cup canned condensed cream of chicken soup

3 tablespoons evaporated milk

1 ounce Parmesan cheese, grated (½ cup)

* Note: Look for small red potatoes measuring 1 to 2 inches in diameter. Fresh ginger juice is important to the flavor of this dish; do not use store-bought ginger juice. To prepare fresh ginger juice, grate peeled fresh ginger directly into fine-mesh strainer set over bowl. Press grated ginger firmly into fine-mesh strainer using back of spoon to extract as much ginger juice as possible. Reserve ginger juice; discard expressed grated ginger. note: Note: Look for small red potatoes measuring 1 to 2 inches in diameter. Fresh ginger juice is important to the flavor of this dish; do not use store-bought ginger juice. To prepare fresh ginger juice, grate peeled fresh ginger directly into fine-mesh strainer set over bowl. Press grated ginger firmly into fine-mesh strainer using back of spoon to extract as much ginger juice as possible. Reserve ginger juice; discard expressed grated ginger.

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