PORTUGUESE CURRY CHICKEN RICE

Sometimes cooking is the most therapeutic thing a person can do. Heck, it often is. Last night I fixed myself some baked Portuguese chicken rice like they have in Hong Kong ... but with extra chilies and ginger. And some stewed stalky mustard green ... also with extra chilies and ginger.

Perhaps I overdid the extra chilies and ginger.

But I was cooking for myself.

So, okay.


ARROZ COM FRANGO
[焗葡國雞飯]

Baked Portuguese chicken rice as it is usually made in Hong Kong consists of a foundation of egg-fried rice on top of which partially cooked chicken (such as for instance ripped-up leftover roast chicken) and parboiled potato chunks are placed, Portuguese sauce a la Hong Kong poured over, shredded cheese sprinkled generously on top, grated coconut optional. This composite is put in the oven till hot, then under the broiler till the cheese browns.

Hong Kong style Portuguese sauce ( 葡汁) is a mild coconut curry sauce, not too heavy on the coconut milk or the curry, possibly thinned with a little chicken stock. To make it more Portuguese-y I fried some chunks of chouriço first, then added the spices, roux, and liquids.

If the Portuguese chicken is to be eaten as a meal, the chicken is browned, with some garlic, onion, and carrots all added at the appropriate time.
Then simmered in the sauce.

None of this is really Portuguese, you must understand. It's a Hong Kong working men's restaurant re-interpretation of fusion food from Macao.


As I mentioned, extra chilies and ginger.

It was hearty, and comforting.

I'm up early today.

Very.



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