Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3 1/2-lb. chicken, cut into 10 pieces
- Salt and freshly ground black pepper
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 3 medium russet potatoes, peeled and cut into chunks
- 1 medium yellow onion, peeled and chopped
- 1 piece ginger, peeled and sliced
- 2 tsp. ground turmeric
- 2 cups coconut milk
- 1 lemon, thinly sliced
Directions
1. Generously season chicken with salt and pepper, then lightly coat with cornstarch. Set aside for 15 minutes.
2. Meanwhile, heat oil in a large sauté pan or wok over medium-high heat. Add potatoes and cook until lightly browned on all sides, about 8 minutes. Transfer potatoes to a plate and set aside.
3. Reduce heat to medium, add onions and ginger to same pan, and cook until soft and fragrant, about 2 minutes. Add turmeric, cook for 30 seconds, then add coconut milk and bring to a simmer. Add chicken and potatoes and season to taste with salt and pepper. Arrange lemon slices over chicken and potatoes and cook, covered, until chicken is tender and cooked through, about 40 minutes.
Category:Macanese Recipes
Category:Macanese Snacks