Galinha à Portuguesa (Macanese Cuisine)

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Macau has a unique style of cooking, it is consisting with Southern Chinese and Portuguese cuisine, and it has a significant influence from Southeast Asia and the Lusophone world (people who speak the Portuguese Language).

Macanese cuisine has a common cooking technique including roasting, baking and grilling. The typical Macanese food is seasoned with many spices including cinnamon, coconut milk and more.

Famous dish includes Galinha à Africana, Bacalhau, Pato de cabidela and Galinha à Portuguesa. Galinha à Portuguesa is a “Portuguese-style chicken” but even this is one of the Macanese famous dishes it did not originate from Portugal rather came from Macau. It is just given the “Portuguese” name to enhance its status.

Famous dish includes Galinha à Africana, Bacalhau, Pato de cabidela and Galinha à Portuguesa. Galinha à Portuguesa is a “Portuguese-style chicken” but even this is one of the Macanese famous dishes it did not originate from Portugal rather came from Macau. It is just given the “Portuguese” name to enhance its status.

Want to try Galinha à Portuguesa? Here are the ingredients.


INGREDIENTS:

For the marinade:

450g/1lb boneless, skinless chicken thighs cut into 2.5cm/1in pieces
1½ tbsp. light soy sauce
2 tbsp. white wine
2 tsp. salt
2 tsp. sesame oil
2 tsp. Corn flour

For the Galinha à Portuguesa:

1 tbsp. dark soy sauce
1 tbsp. Shaoxing rice wine or dry sherry
3 tbsp. Madras curry paste or curry powder
1 tbsp. turmeric
1½ tbsp. olive oil
1 tbsp. finely chopped fresh root ginger
2 tsp. finely chopped garlic
1 tbsp. light soy sauce
1 tsp. salt
1 x 400ml tin coconut milk
200ml/7fl oz. chicken stock
2 bay leaves
Salt and freshly ground white pepper, to taste
250g carrots, cut into 5cm/2in pieces
250g potatoes, peeled and cut into large chunks
1 onion, chopped
2 tomatoes, chopped
1¾oz cooking chorizo, sliced

DIRECTION:

For the marinade:

In a large bowl, combine all the marinade ingredients and mix well.
Set aside or let it marinade in the fridge for an hour or much better if overnight.
After marinating, drain the chicken and reserve the marinade.

For the Galinha à Portuguesa:

In a wok or frying pan over a high heat, add olive oil.
Add garlic and ginger and stir fry.
Add the chicken and stir fry for about 3 minutes or until the chicken is slightly brown.
Transfer the contents of the wok to a sauce pan, better if bigger saucepan.
Add the rest of the recipe including the reserved marinade.
Bring to boil.
Simmer for about 20 minutes, serve and garnish with peeled shrimp, olives and parsley.

The mild curry sauce is a big help to this recipe and also if you cook the chicken well and tender. Adding sliced hard-boiled egg will also make Galinha à Portuguesa very rich, because the egg is a perfect combination for the curry based dish.

Have a great idea or any additional recipe Galinha à Portuguesa? Feel free to comment and share it to others below. I know that your additional recipe will help a lot. Happy cooking!!!

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