葡國雞
材料 （4-6人份）
全雞 ⋯⋯⋯⋯⋯⋯ 1 隻（~900 g）
馬鈴薯 ⋯⋯⋯⋯⋯ 2 個
甘筍（紅蘿蔔） ⋯ 1 條
洋葱 ⋯⋯⋯⋯⋯⋯ 1 個
番茄 ⋯⋯⋯⋯⋯⋯ 2 個
紅葱頭 ⋯⋯⋯⋯⋯ 4 粒
水 / 雞湯 ⋯⋯⋯⋯ 1/2 杯（125 ml）
熟雞蛋 ⋯⋯⋯⋯⋯ 2 隻
椰絲、鹽、黑椒適量
調味料
椰漿（椰奶） ⋯⋯ 300 ml黃薑粉 ⋯⋯⋯⋯⋯ 1.5 湯匙
白酒 ⋯⋯⋯⋯⋯⋯ 100 ml
香葉 ⋯⋯⋯⋯⋯⋯ 2-3 片
鹽 ⋯⋯⋯⋯⋯⋯⋯ 1 茶匙
黑椒 ⋯⋯⋯⋯⋯⋯ 適量
做法
1. 把雞隻的雞油部分切去（留起）並切件，用適量鹽和黑椒塗勻雞件，醃30分鐘；
2. 馬鈴薯、甘筍、洋葱洗淨去皮切塊，番茄切塊、紅葱頭切粒；
3. 中火熱鑊，放入雞油塊，煎出油後放入雞件煎香，取出備用；
4. 炒香洋葱、紅葱頭，然後放入馬鈴薯、甘筍，炒至稍為轉色後，加香葉、黃薑粉略炒；
5. 雞件放回鑊，倒入白酒拌勻，待酒精揮發後，放入番茄，加1/2杯水或雞湯，加鹽、黑椒調味，煮滾後加蓋轉小火煮30分鐘；
6. 熄火後加入椰漿拌勻，轉放入烤盤，放上切開一瓣瓣的熟雞蛋，灑上椰絲；
7. 放入已預熱180℃的焗爐，焗10分鐘或至椰絲變金黃色，完成～
＊如果沒有焗爐，加蓋煮30分鐘後，放入椰漿，再煮滾便可熄火上碟，喜歡的話可以炒香椰絲，再灑上面一起吃。
Macanese Chicken
Ingredients (Serving for 4-6)
Whole Chicken (small size) 1 pc (~900 g)
Potato 2 pc
Carrot 1 pc
Onion 1 pc
Tomato 2 pc
Shallots 4 pc
Water / Chicken stock 1/2 cup（125 ml）
Boiled eggs 2 pc
Desiccated coconut, Salt, Black pepper
Turmeric 1.5 tbsp
White wine 100 ml
Bay leaf 2-3 pc
Salt 1 tsp
Black pepper 1/2 tsp
2. Peel off the potato, onion and carrot skin, cut in cube, dice the tomato and shallot.
3. In a pan, turn to medium heat, add chicken fat. When the chicken skin render out its oil, fry the chicken until golden brown, take it out put on side.
4. Fry the shallot and onion until aromatic. Add carrot and potato until lightly brown. Add bay leaf and turmeric.
5. Put chicken back, add white wine to deglaze, put tomato, water and seasoning. When it start boiling, turn to low heat, cover with lid and cook for 30 mins.
6. Turn off the heat, add coconut milk, stir it well. Put in a baking tray, cut eggs in quarter put on top, sprinkle with desiccated coconut.
7. Put in the oven bake in 180℃ for 10 mins until the desiccated coconut get golden brown. Done~
Potato 2 pc
Carrot 1 pc
Onion 1 pc
Tomato 2 pc
Shallots 4 pc
Water / Chicken stock 1/2 cup（125 ml）
Boiled eggs 2 pc
Desiccated coconut, Salt, Black pepper
Seasoning
Coconut milk 300 mlTurmeric 1.5 tbsp
White wine 100 ml
Bay leaf 2-3 pc
Salt 1 tsp
Black pepper 1/2 tsp
Method
1. Cut the chicken in small pieces (keep the chicken fat). Marinate with salt and pepper for 30 mins.2. Peel off the potato, onion and carrot skin, cut in cube, dice the tomato and shallot.
3. In a pan, turn to medium heat, add chicken fat. When the chicken skin render out its oil, fry the chicken until golden brown, take it out put on side.
4. Fry the shallot and onion until aromatic. Add carrot and potato until lightly brown. Add bay leaf and turmeric.
5. Put chicken back, add white wine to deglaze, put tomato, water and seasoning. When it start boiling, turn to low heat, cover with lid and cook for 30 mins.
6. Turn off the heat, add coconut milk, stir it well. Put in a baking tray, cut eggs in quarter put on top, sprinkle with desiccated coconut.
7. Put in the oven bake in 180℃ for 10 mins until the desiccated coconut get golden brown. Done~
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