我雖然是一名中葡混血兒,遺憾的是我不會説葡語。在中西文化融合的背景長大,小時候吃住充滿了中西融合味道的土生澳葡菜 (稱為 Macanese Cooking), 年紀小小的我都不知道這些都是正在消失中的味道。在飲食文化這平台已經踏入了第四個年頭,從開始分享土生澳葡菜食譜至現在的無國界家庭料理,我對從小伴我成長的Macanese Cooking 和葡萄牙料理認識更深,實習機會也變多了。無忘初心,希望全新演繹「我的家鄉菜」系列能夠分享更多味道回憶給各位,透過不同的食譜説出不同的故事。
有關食譜:
這道菜的原名是Macanese Chicken,因為這一切都是在澳門開始的。在葡萄牙實際上沒有這樣的菜餚,而這道菜的烹飪方式很少在傳統葡萄牙菜餚中出現。每個中葡家庭都有自己的秘方去製作香味濃郁的葡國雞。澳葡菜式經常慣用椰奶;有些家庭喜歡用上多一點的椰奶或咖哩粉令菜餚味道更濃郁。這是我的家傳食譜,從我嫲嫲 ( avo ) 的曾祖母傳給她,然後傳給我的媽媽。為了紀念嫲嫲,我將這道家傳葡國雞稱之為Avo Chicken,中文名為嫲嫲葡國雞。
雞 半隻
鹽和胡椒粉 適量
橄欖油 2湯匙
雞湯或素菜湯 500毫升
焗薯去皮切件 2隻
洋蔥切碎 1隻
蒜頭切碎 2瓣
咖哩粉 2湯匙
黃薑粉 3湯匙
蕃茄 240克
月桂葉 2至3塊
椰奶 5湯匙
烚蛋去殼切片 2隻
黑橄欖去核 12粒
西班牙腸或葡萄牙香腸切片 1條
椰子絲 1湯匙
做法
將焗爐預熱至180°C - 200°C
雞用鹽和胡椒粉調味。煎鍋以中火燒熱並加入1湯匙橄欖油。
加入洋蔥,炒至軟身。加入咖哩和黃薑粉,煮2分鐘。加入雞肉、薯仔、湯、蕃茄和月桂葉,拌勻,然後加入椰奶、鹽和胡椒粉調味。用細火煮約20分鐘,直至醬汁份量減少至一半。
將雞肉及伴菜轉到一個淺烤盤或鑲邊烤盤上,上面放上雞蛋、橄欖和西班牙香腸,再灑上椰子絲。
焗10分鐘,直至表面呈金黃色且酥脆,丟走月桂葉。用白飯或麵包來拌食為佳。
鳴謝:Towngas by Mia Cucina , TGC , SMEG, Woll , Khromis Eyewear 
Chicken Half
Salt and pepper to taste
Olive oil 2 tablespoons
Chicken or vegetable broth 500ml
Baking potatoes, peeled and cut into pieces 2
White onion, chopped 1
Garlic cloves, minced 2
Curry powder 2 tablespoons
Turmeric powder 3 tablespoons
Vine Tomatoes 240g
Bay leaves 2 or 3
Coconut milk 5 tablespoons
Hard-boiled eggs, peeled and sliced 2
Black olives, pitted 12
Chorizo , sliced 1
Desiccated Coconut 1 tablespoon
Preheat the oven to 180°C - 200°C.
Season chicken with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
Saute onion until soft. Add the curry and turmeric powders and cook for 2 minutes. Add the chicken, potatoes and stock, tomatoes, and bay leaves. Stir well, add the coconut milk, and season to taste with salt and pepper. Cook over low heat until the sauce is reduced by at least half, about 20 minutes.
Transfer the chicken mixture to a shallow roasting pan or rimmed baking sheet. Distribute the hard boiled eggs, olives, and chorizo over the top. Sprinkle the desiccated coconut over everything (this gives it a crispy texture).
Bake for 10 minutes, until the surface is lightly browned and crispy. Find and discard the bay leaves. Serve with big trays of white rice or bread.
Acknowledgement: Towngas by Mia Cucina , TGC , SMEG, Woll , Khromis Eyewear 
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8 окт 2020