Chinese, Portuguese Recipes
4 recipes found
Turmeric Chicken
This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau. The marinade suits thighs with skin and bones, and does wonders for wings. Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks. They do not need any condiment, though a yogurt-based raita made with fresh mint would dress them nicely.
Arroz Gordo
Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor, Spain. Here, deliciously seasoned rice is studded with bits of duck and sausage and a host of other savory ingredients, all seasoned with a nod to Asia. Many of the components of this recipe can be prepared separately ahead of time and refrigerated, and in the case of the chicken, up to a week in advance and frozen. All that is needed is a quick reheat and last-minute assembly. This recipe calls for chicken, pork, sausage, clams and shrimp, but feel free to make substitutions. Plump mussels would be a fine stand-in for the clams, and you could even purchase Chinese roast pork to skip the step of roasting your own.
Glazed Pork
This grilled (or broiled) slab of pork resembles Chinese roast pork. It is a vital component of arroz gordo, a dish from Macau. But it can easily stand on its own. Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking. Slice it to serve as an appetizer with strong mustard, or add it at the last minute to stir-fried mushrooms. You could substitute pork loin for the shoulder.
Garlic Clams
These clams steamed in a garlic mojo sauce are delicious served over pasta or even on their own as an appetizer with slabs of toasted bread. They are a component of arroz gordo, or fat rice, a dish from Macau that has much in common with paella.