Macau-Style Portuguese Chicken Rice Recipe

Name: Macau-Style Portuguese Chicken Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken and rice; 1 pound boneless chicken, cut into bite-sized pieces; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon rice wine; 4 tablespoons vegetable oil, divided; 2-3 eggs, beaten; 3 cups day-old cooked rice, refrigerated; 1/2 cup chopped scallions; 1 dash Kosher salt and white pepper, to taste; For the curry sauce; 2 tablespoons vegetable oil; 1 shallot, peeled and coarsely chopped; 3 cloves garlic, peeled and coarsely chopped; 1 teaspoon fresh 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 ounces can of full-fat coconut milk; 1/2 cup water; 1 1/2 cups mix of shredded mozzarella and provolone, divided

Servings: persons

For the chicken and rice
1 pound boneless chicken, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon rice wine
4 tablespoons vegetable oil, divided
2-3 eggs, beaten
3 cups day-old cooked rice, refrigerated
1/2 cup chopped scallions
1 dash Kosher salt and white pepper, to taste
For the curry sauce
2 tablespoons vegetable oil
1 shallot, peeled and coarsely chopped
3 cloves garlic, peeled and coarsely chopped
1 teaspoon fresh 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 ounces can of full-fat coconut milk
1/2 cup water
1 1/2 cups mix of shredded mozzarella and provolone, divided

1
Mix the chicken, cornstarch, soy sauce, and rice wine together and let marinate for 20 minutes.
2
Heat 2 tablespoons of oil over medium-high heat and cook the chicken until lightly browned. Save 2/3 of it for the fried rice and finely chop the rest for the sauce.
3
Heat the remaining 2 tablespoons of oil over medium-high heat in a large pan and add the beaten 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.
4
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.
5
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.

1216

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the chicken and rice, 1 pound boneless chicken, cut into bite-sized pieces, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and more.

Yes, Macau-Style Portuguese Chicken Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Macau-Style Portuguese Chicken Rice

How did you like this recipe?

Frequently Asked Questions