Daily Archives: February 15, 2011

葡國雞 Portuguese Chicken

Portuguese Chicken, one of my favorite dishes to order in a Hong Kong Cafe (similar to a Diner here).   A recipe that originated from Macau and influenced by the Portuguese when it was a colony, or it is not?

When I came across this recipe online, my friend Elaine was in Lisbon, looking for Portuguese style chicken on Christmas Eve. She found out that the Portuguese chicken we had all our lives is not from Portugal!!!!  In fact, Portuguese don’t usually have chicken on their restaurant menu but they do cook it differently at home.  Nevertheless, this is a very delicious dish and the tasty sauce just makes you want to have more and more rice. =)


  • 2 Chicken thighs (12 oz or 1.5 cup)
  • 2 Potatoes, diced
  • 1 Green Pepper, diced
  • 1 Onion, diced
  • 1/2 cup carrots, diced
  • 1/4 cup of peanut butter
  • 1/2 tablespoon of turmeric
  • 1/2 can of coconut milk
  • 1 can of cream of mushroom
  • 1/2 cup of water (optional)
  1. Cut the thighs into small pieces and marinate them with 1 tsp salt, 1 tsp sugar, 1 tbsp soy sauce,  1 tbsp of oyster sauce, 1 tbsp corn starch for 30 min.
  2. Add oil to pan, add 2 chopped shallots and 3 chopped gingers, stir fry the chicken thighs until lightly brown (about 5 min).  Remove from pan.
  3. Place potatoes in a saucepan and cover with water.  Cover lid and bring to a boil; cook for 15 min.  Remove from saucepan.
  4. Add oil to the saucepan, stir fry carrot, onion and pepper.  Stir in turmeric, peanut butter, coconut milk, and creme of mushroom.
  5. Add chicken and potatoes.  Cover and bring to a boil; lower the heat and simmer for 15 min or until the chicken is cooked through.  Add water to the sauce if the sauce becomes too thick or adjust by your preference.
Note: You may also turn this into baked Portuguese chicken by placing rice in a baking pan, cover the rice with chicken and sauce.  Add cheese on top and bake in the oven for 10 min at 350 degree.

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Posted by on February 15, 2011 in Chicken, Chinese, Meat & Poultry Recipes


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木瓜燉雪耳 Papaya with snow fungus sweet soup

Ingredients: (for one stew pot)

  • 1/3 papaya
  • 1.5 pieces of snow fungus
  • 2 tablespoon of Sweet and Bitter Apricot Kernels
  • 4 red dates
  • 1 tablespoon of  rock sugar or honey (optional)


Soak snow fungus in warm water for 1 hr.  Clean and remove the stem (the hardest part in the middle of the snow fungus).  Soak red dates for 30 minutes.  Clean and remove the seed using a scissor. Place all ingredients in the mini stew pot.  Fill up the mini pot with water up to 90% full.  Then place the mini pot into a big pot with water.  Bring it to a boil then reduce the heat and simmer for 1.5 hour.


Posted by on February 15, 2011 in Chinese, Desserts Recipes, Soup Recipes


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Korean Soon Dubu Jigae with Pork and Mussels

For the Stock/Soup base –


  • 15 medium size dried anchovies
  • 1 small onion
  • 4-5 shiitake mushrooms
  • 3-4 inches or 1/3 cup of dried kelp


  1. Remove innards from 15 medium size dried anchovies.
  2. Place the kelp, anchovies, onion and shiitake mushrooms in the pot with about 5 bowls of waters. Bring it to boil, then reduce the heat and simmer for 30 min.
  3. Remove Shiitake mushroom from the pot; chop into slices.

For the Stew:


  • 1/4 lb of meat (any meat you prefer)
  • 3 cloves of garlic, minced
  • 1 tablespoon of miso
  • 2 tablespoons of fishsauce
  • 1 tablespoon of spicy pepper paste or chili flakes
  • 10 mussels or any seafood you like
  • 1 box of 12oz silken tofu
  • 1 scallion
  • 2 eggs ( 1 for each stoneware)


  1. In a separate pot, add some oil, stir fry the meat with garlic and add the chopped shiitake mushrooms.
  2. Transfer the strained soup base into the pot (without the fish/onion/kelp).
  3. Stir in one tablespoon of miso, two tablespoons of fishsauce, one tablespoon of spicy pepper paste. **adjust spiciness by your preference
  4. Add mussels or any seafood you like.
  5. Add Tofu and Scallions.
  6. Bring it to boil, then turn off the heat and crack the egg on top.
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Posted by on February 15, 2011 in Korean, Seafood Recipes, Soup Recipes


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姜陳皮燉瘦肉 A remedy for nighttime cough

姜陳皮燉瘦肉 Ginger Dried Tangerine Peel Meat Stew

After the 4th day of the sickness, the 2nd night of coughing, and the $15.99 maximum strength cough medicine doesn’t work at all.  We look into some traditional Chinese soup for remedy.  And last night, we finally had a better sleep.


  • Ginger – 4 slices
  • Dried Tangerine Peels – 3 peels
  • 1/4 lb of lean meat


Place all ingredients into mini stew pot and fill it up with water (up to about 90% full).  Place mini stew pot into a big pot with water.  Bring the water to a boil, reduce the heat and simmer for 2.5 hours.


Posted by on February 15, 2011 in Soup Recipes