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Szechuan Vegan Mapo Tofu 麻婆豆腐

Szechuan Vegan Mapo Tofu 麻婆豆腐

Szechuan Vegan Mapo Tofu 麻婆豆腐 – meet this classic and innovative modern take on this Chinese dish. It has a nice firm bite that goes really well with the creamy softness of tofu with extra lip-tingling heat from Szechuan peppercorns! Call it Vegan Mapo Tofu 2.0. After our Not So Spicy…

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

A must-have postpartum dish for new moms and a wonderful winter dish to boost the immune, improve Qi, replenish and warm the blood, expel cold and dampness, and restore vitality to the body! Chinese Pig Trotter with Black Vinegar and Ginger 豬腳薑醋 is recommended for…

THE BEST CRISPY TAIWANESE FRIED TURKEY  鹹酥火雞

THE BEST CRISPY TAIWANESE FRIED TURKEY 鹹酥火雞

Feast on this super crunchy, crispy, and addictive savoury snack! Enjoy this air-fried crispy Taiwanese Popcorn Turkey. It will be your best friend tonight!

THE BEST CRSIPY TAIWANESE FRIED TURKEY 鹹酥火雞

This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

I first discovered these deeply savoury, highly addictive, bite-sized, snack back when I was in University. It was the best thing since sliced bread! My friends and I shared much laughter, so many tears with these late-night snacks.

Crispy Taiwanese Fried Turkey

How to Make the BEST Crispy Taiwanese Fried Turkey?

Want to know how to make this normally deep-fried salty, crispy chicken healthier? Using a 3.5L Chefman TurboFry Air Fryer to cut down on oil and grease goes a long way. Plus using dark turkey meat helps reduce fat and produces fewer calories than other, fattier meat choices.

For more information and recipe ideas, visit THINK TURKEYTM to learn more

Chefman Turbo Fry Air Fryer

Air Fry

Instead of deep-frying these little bite-sized pieces of turkey in potato starch until crispy, we swapped out the deep fry wok for an air fryer.

Cooking with an air fryer like the Chefman TurboFry Air Fryer is an easy, healthy alternative to deep-frying because it requires just one tablespoon of oil instead of submerging the food in oil! It deep fries food by circulating hot air while producing a similar taste and texture!

We like using the Chefman TurboFry Air Fryer because it has a large 3.5-litre capacity. It is quiet and easy to clean! The basket and tray are top-rack dishwasher safe. I love that the air fryer tray that separates the saturated oil from the food.

Taiwanese fried chicken is deep-fried twice: first at a low temperature to cook through the meat, and the second at high heat to push out the excess oil, and to create the crunch!

Chefman Turbo Fry Air Fryer Taiwanese Fried Turkey
Chefman Turbo Fry Air Fryer Taiwanese Fried Turkey
Chefman Turbo Fry Air Fryer Taiwanese Fried Turkey

What Gives Taiwanese Fried Turkey It’s Distinctive Flavor?.

Five Spice Powder 五香粉: is a crucial ingredient in this infamous Chinese recipe. It consists of star anise, cinnamon, cloves, Sichuan peppercorns, and fennel. 

It is available at most Asian supermarkets and on Amazon.

Some people find five spice powder too powerful and like to substitute with galangal sand ginger powder 沙薑粉. I must have some five spice powder in my seasoning to keep the flavour profile authentic!

Potato Starch: Coating your turkey with potato starch makes all the difference when it comes to making the crispiest fried turkey! It is a night and day compared to using plain old flour! Potato starch has a bit more grit and, when deep-fried, creates little balls of crunchiness. It is lighter, yet crispier and crunchier! 

Marinade: Ensure you marinate your turkey at least 2 hours before cooking. If possible, marinate overnight in the refrigerator! Use a mixture of dark soy, light soy sauce, shaoxing wine, sugar, five spice powder, white parts of green onions, ginger, and minced garlic for that pop of umami and depth of flavour.

Thai Basil: Always garnish your Taiwanese deep-fried poultry with deep-fried Thai basil. It is aromatic and has a sweet bitter taste. Break a few leaves apart and sprinkle it on your fried turkey along with white pepper and sugar. Remember to air fry or deep fry Thai Basils at low heat.

White Pepper: The last finishing touch to your salty, crispy fried turkey is a sprinkle of white pepper and white sugar after it has been air fried. Toss your fried turkey with this mixture to create a sharper taste.

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THE BEST CRSIPY TAIWANESE FRIED TURKEY 鹹酥火雞

THE BEST CRISPY TAIWANESE FRIED TURKEY 鹹酥火雞

  • Author: Nancy
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 1 bowl 1x
  • Category: appetizer, snack
  • Method: Air Fry
  • Cuisine: Chinese, Taiwanese

Description

THE BEST CRISPY TAIWANESE FRIED TURKEY  鹹酥火雞

Feast on this super crunchy, lightly crispy, and addictive savoury snack! Snack on this air-fried crispy Taiwanese Popcorn Turkey. Make it your best friend tonight! 

 

 


Scale

Ingredients

  • 500g turkey thigh, (skin removed optional)
  • 200g potato starch
  • 1 bunch thai basil 
  • 2 tbsp white pepper powder
  • 2 tbsp white sugar

 

Marinade

 

 


Instructions

Preparing the Turkey

  1. Cut down your turkey thighs into bite-size pieces approximately 2 inches lengthwise with a heavy knife. 
  2. In a blender or a personal sized Vitamix and blend all the marinade ingredients.
  3. Marinade your turkey pieces for 20 minutes – preferably overnight in the refrigerator.
  4. Remove the marinated turkey from the refrigerator and coat the turkey with potato starch. The excess marinade will create little balls of crunchiness when deep-fried. 

 

Air Fryer Method: 

  1. Spray the tray and the turkey with some oil. We use a simple oil spray mister bottle.
  2. Place the coated turkey pieces in the air fryer tray/basket with 1/4-inch space between each piece.
  3. First Fry: Set the temperature to 350 degrees Fahrenheit and cook for 15 minutes. Flip halfway through and lightly spray the turkey with more oil. 
  4. Remove air fryer tray/basket and let cool for 5 minutes, then air fry a second time.
  5. Second Fry: Set the temperature to 425 degrees Fahrenheit and cook for 5 minutes.
  6. Remove from the air fryer basket and let rest for 5 minutes.
  7. Toss and garnish with white pepper, sugar, and air fried Thai basil.
  8. Serve immediately and enjoy!

 

Air Fried Thai Basil:

  1. Spray the tray and the Thai Basil leaves with some oil.
  2. Place the Thai Basil leaves in the air fryer tray/basket.
  3. Set temperature to 250 degrees Fahrenheit and cook for 10 minutes. Check halfway to see if it has dried. 
  4. Do not overcook, or it will turn brown.

 

 

 

 

 


Notes

 

Keywords: Chinese, Taiwanese, THE BEST CRISPY FRIED CHICKEN, DEEP FRIED RECIPE, TAIWANESE FRIED TURKEY, 鹹酥火雞, 鹹酥雞, 台灣, 深夜好朋友, 自製, turkey recipes, chinese recipes, appetizer, snacks, air fryer, air fry, deep fried, 外酥肉嫩, 台灣夜市美食

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APPLE SNOW PEAR SOUP 蘋果雪梨無花果瘦肉湯

APPLE SNOW PEAR SOUP 蘋果雪梨無花果瘦肉湯

Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero…

VEGAN TAIWANESE BRAISED “PORK BELLY”  天貝滷肉飯

VEGAN TAIWANESE BRAISED “PORK BELLY” 天貝滷肉飯

Turn this otherwise fatty dish into a plant-based, protein-rich vegan rice bowl using fermented soy-based tempeh. The texture holds true with an excellent melt-in-your-mouth satisfaction of savoury sweet umami – firm yet soft enough with every bite! If you love the traditional Taiwanese Braised Pork…

Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

This post is sponsored by Egg Farmers of Canada and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!.

Chinese Deviled Eggs with Pork Floss and Nori Seaweed

Chinese Deviled Eggs with Pork Floss and Nori is the perfect fusion twist of the classic deviled eggs recipe with a combination of a few simple ingredients bursting with umami flavours. The base is made with a smokey hard-boiled Chinese Tea Leaf Eggs and upgraded with kewpie mayo, pork floss, nori flakes and paprika for an extra pop of heat.

Why Are Deviled Eggs Called Deviled Eggs?

Classic deviled eggs are the perfect healthy snack for the holidays, potlucks and gathering parties. But “why are deviled eggs called deviled eggs?

According to Google, the term “deviled,” about food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

eggs

Health Benefit of Eggs

So there is nothing genuinely devilish about deviled eggs!

In fact, eggs aren’t just delicious. They are incredibly nutritious and a great source of high-quality protein. Eggs are rich in vitamins A, B2, B6, B12, D, selenium, zinc, iron and copper!

Eggs are inexpensive, versatile, and an essential and versatile ingredient for cooking!

#WorldEggDay

Did you know that Oct 9th is deemed #WorldEggDay ? On Oct 9th, Egg Farmers of Canada celebrates the heroes, champions, and egg farmers from coast to coast in our food industry who work together to deliver the fresh, local, high-quality eggs that Canadians love to enjoy! Like many others, recent events spotlight the importance of doing what we can to support our friends, neighbours, and community members.

Giving back and supporting communities across Canada is a cornerstone of the egg farming sector.

Canada’s egg farming sector stepped up in a big way, donating millions of eggs to food banks across Canada.

How will you be enjoying your small but might egg on World Egg Day?


Let us know in the comments below or simply tag #WorldEggDay #Journéemondialedeloeuf @eggsoeufs and @instanomss and #instanomss !

Chinese Deviled Eggs with Pork Floss and Nori

How to Make Deviled Eggs

Deviled eggs are easy to make and simply requires cooking a few hard-boiled eggs. But the best deviled eggs are perfectly cooked hard-boiled eggs without the chalky green rim around the yolk.


Let’s talk about…

How to cook perfect hard-boiled eggs every time!

  1. Bring a pot of water to a boil first.
  2. Ensure there is enough water to cover the eggs by about an inch.
  3. Place the eggs into the pot gently with a skimmer.
  4. Set a timer immediately and cook the eggs to your desired doneness.
  • 6 minutes 50 seconds: perfect soft-boiled egg with an unctuous texture
  • 8 minutes: soft yolk with firm white
  • 10 minutes: soft-centred hard-boiled eggs
  • 13 minutes: the ideal hard hard-boiled egg without the chalky green rim around the yolk! Anything beyond 14 minutes would be considered overcooked.

While the eggs are cooking, fill a large bowl with ice and cold water.
Transfer the eggs to the ice bath to cool asap. Placing the eggs in an ice-water bath will stop them from cooking and maintain your perfect egg texture!

Marinate the Eggs

Once the eggs are cooled, lightly crack the eggshells by tapping it with the back of a spoon. Be careful, and don’t fully break the shell. You simply want the eggshells slightly cracked to let the marinade seep through to infuse and marble the eggs.

The Chinese Tea Leaf Eggs Base has a beautiful marbled surface. It is rich in umami flavours after bathing in a savoury marinade consisting of light and dark soy sauce, star anise, cinnamon, Sichuan peppercorns, shaoxing wine and obviously, black tea leaves.

Once your eggs have marinated overnight in the refrigerator – longer for two to three days if you prefer a thicker egg yolk. The eggs will become more flavourful and saltier over time.

Chinese Deviled Eggs with Pork Floss and Nori

Assembling Deviled Eggs

Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

Mash the yolks with a folk and add in kewpie mayonnaise, smoked paprika, salt and pepper. Mix everything together until smooth.

Use a spoon or a piping bag to add a portion of the deviled egg yolk mixture back into the hold of each egg white. You can use a ziplock bag instead of a piping bag. Simply cut a small hole at the corner and use that as a tip.

Dust smoked paprika for garnish, add on shredded pork floss, and sprinkle with nori komi furikake seasoning on top.

Serve these tiny umami flavour bombs to your guests!

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Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

  • Author: Nancy
  • Prep Time: 35
  • Cook Time: 25
  • Total Time: 1 hour
  • Yield: 8 eggs 1x
  • Category: appetizer, snack
  • Method: Boil
  • Cuisine: Chinese, Fusion

Description

Chinese Deviled Eggs with Pork Floss and Nori Seafood Flakes are the perfect fusion twist of the classic deviled eggs recipe with a combination of a few simple ingredients bursting with umami flavours. The base is made with delicious hard-boiled Chinese Tea Leaf Eggs and upgraded with kewpie mayo, pork floss, nori komi furikake flakes and smoked paprika for an extra pop of heat. 


Scale

Ingredients

Chinese Tea Leaf Eggs

 

Deviled Eggs

 


Instructions

Bring the eggs to room temperature by leaving them out of the refrigerator for 20 mins.

 

Preparing the Marinade

  1. In a small pot, add all the ingredients except the eggs. Bring the mixture to a boil and then reduce to low-medium heat and simmer for 10 minutes.
  2. Once done, remove and discard the tea bags. 
  3. Set aside and let cool completely.

 

 

Cooking Perfect Hard-Boiled Eggs (Stovetop Method)

  1. Boil a large pot of water. 
  2. Carefully place the eggs into the boiling water and cook for exactly 13 minutes. Stirring slowly to distribute heat evenly for the first minute.
  3. While the eggs are cooking, fill a large bowl with ice and cold water.
  4. Transfer the eggs to the ice bath to cool.

 

Marinating the Eggs

  1. Once the eggs are cool, gently crack the eggs by tapping the shell with the back of a spoon. 
  2. Make sure the eggs shells are cracked enough so the marinade can seep into inside and marble the eggs. You can also opt to peel the eggs and marinate the eggs without any shells; however, this will not create the “marbled” effect. 
  3. Place the cracked eggs into a container, then pour the marinade in until the eggs are completely submerged.
  4. Marinate overnight for 24 hours in the refrigerator. Marinate longer for two to three days if you prefer a thicker egg yolk. The eggs will become more flavourful and saltier over time. 

 

Assembling the Deviled Eggs

Assemble the Deviled Eggs the day you plan to enjoy them. Assembly time simply takes approximately 10-15 minutes. So I recommend you prepare these 30 minutes just before you plan on serving them to your happy guests!

 

  1. Remove the yolk to a small bowl with a spoon and place the egg whites on a separate plate.
  2. Mash the yolks with a folk and add in kewpie mayonnaise, smoked paprika, salt and pepper. Mix everything together until smooth.
  3. Use a spoon or a piping bag to add a portion of the deviled egg yolk mixture back into the hole of each egg white. You can use a ziplock bag instead of a piping bag. Simply cut a small hole at the corner and use that as a tip.
  4. Dust smoked paprika for garnish, add on shredded pork floss, and sprinkle with nori komi furikake seasoning on top.
  5. Serve these tiny umami flavour bombs to your guests!

 

 



Notes

Chinese Tea Leaf Eggs can be made ahead of time. Simply cook the eggs to a perfect hard-boiled instead of a soft-boiled yolk.

 

 

Keywords: Deviled Eggs Recipe, Asian Deviled Eggs Recipe, How to cook perfect hard boiled eggs, best hard boiled eggs recipes, best soft boiled eggs, Chinese, Chinese tea leaf eggs, 茶葉蛋, momofuku eggs, soft boiled eggs, hard boiled eggs, 63 degree egg, appetizer, snacks

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CHINESE TEA LEAF EGGS 茶葉蛋

CHINESE TEA LEAF EGGS 茶葉蛋

茶葉蛋 Chinese Tea Leaf Eggs are delicious, fragrant and ridiculously effortless to make! Make these perfect creamy unctuous texture soft-boiled marbled eggs in just 10 minutes – gluten-free adaptable! I love eggs. I could eat them for breakfast, lunch or dinner. A fried egg over…

RED DATE LONGAN GOJI TEA 紅棗桂圓杞子茶

RED DATE LONGAN GOJI TEA 紅棗桂圓杞子茶

Red Date Longan Goji Tea 紅棗桂圓杞子茶 is excellent several reasons. This tea is a supreme blood replenisher, promotes restful sleep by calming the mind, it tonifies the digestive system, aids heart health, regulates Qi, spleen, and stomach meridians. It also brightens and moistens the eyes…

Lemon Coix Seed Water 檸檬薏米水

Lemon Coix Seed Water 檸檬薏米水

Coix seed / barley water is naturally diuretic and helps to reduce heat and remove dampness! It’s been super humid lately so this drink is the perfect detox sweet soup!

檸檬薏米水清熱去水、去濕、能改善水腫和排毒,自己煮簡單又經濟。

Raw coix is “cooling” and invigorates the spleen. Cooked coix is used to detox the liver.

Enjoy it hot or chilled for a refreshing summer drink!

HEALTH BENEFITS OF CHINESE HERBS

生薏米 Raw Coix Seed – It has the appearance of a deep concave on one side. Its primary characteristics removes dampness and wind – suitable to drink during Spring. Its nature is cold and suitable for people with a hot body. Raw coix seeds invigorates the spleen, relieve diarrhea, improves spleen and intestinal pain.

外型一邊有深凹位,細粒。祛濕除風,春天飲用較合時。生薏米性寒。 健脾止瀉、利尿、改善脾風濕脾痛和腸痛。

熟薏米 Cooked Coix Seed – It has a puffy appearance, similar to a rice crispy cereal. Cooked coix seed nature is cold, but less so compared to raw coix seed. It also invigorate and improves the spleen, relieve diarrhea diuretic, and intestinal pain.

外型脹身。清熱疏肝,適合夏天煲水飲用。寒性較輕、健脾止瀉、利尿、改善脾風濕、脾痛和腸痛。

The benefits and medicinal usage of both raw and cooked coix seeds are similar. The main difference is that raw coix seeds nature is much colder, so when you use raw barley it is important not too put too much in. You can use half of each to make the drink/soup more neutral (not too cold and not too hot.)

It is great to drink this to cool of the heat in the hot summer months and immune boosting in the winter.

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Lemon Coix Seed Barley Water Drink

Lemon Coix Seed Water 檸檬薏米水

  • Author: Nancy
  • Prep Time: 20 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 4 bowls 1x
  • Category: Dessert, Soup, Chinese Medicinal Food Therapy
  • Method: Boil
  • Cuisine: Chinese, Chinese Medicinal Food Therapy
  • Diet: Vegan

Description

Lemon Coix Seed Water 檸檬薏米水 is a delicious and invigorating sweet lemony drink that is naturally diuretic and helps to reduce heat and remove dampness! Drink this when the weather is humid of when you feel weighted down – this is the perfect detox sweet soup!

檸檬薏米水清熱去水、去濕能改善水腫和排毒,自己煮簡單又經濟

 


Scale

Ingredients

Ingredients 材料:

  • 1 lemon 檸檬 
  • 50g raw coix seed 生薏米 
  • 50g cooked coix seed 熟薏米 
  • 100g rock sugar 冰糖 
  • 1.5 L filtered water 

Instructions

  1. Slice lemon and remove seeds.
  2. Wash raw/cooked coix seeds and soak for 1 hour. Rinse.
  3. Boil raw/cooked coix seeds then reduce heat to low-medium and cook another 1 hour.
  4. Add in rock sugar. Stir until dissolved.
  5. Turn off the stove and add in lemon slices. Cover pot with lid and soak for 10 minutes.
  6. Remove lemon slices.

 

做法:

  1. 將檸檬洗淨後切片,去核,備用。
  2. 將生熟薏米洗淨後浸1小時,瀝乾備用。
  3. 將生熟薏米及水煮滾。
  4. 煮滾後,蓋上鍋蓋,轉中小火煮1小時。
  5. 加入冰糖煮至溶化。
  6. 熄火,加入檸檬片浸10分鐘。 浸完後拿去。
  7. 溫馨提示: 檸檬記得要去核,如果唔係會苦的。

 



Notes

  • Remember to remove the lemon seeds otherwise your drink will get bitter.
  • double the recipe if you want to make extra and store in the refrigerator to enjoy later!

Keywords: Chinese Medicinal Food Therapy, lemon coix seed water, 檸檬薏米水, 生薏米, 熟薏米, chinese herbs, tcm, traditional chinese medicine, sweet soup, dessert, job’s tears seed

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Red Bean Soup Instant Pot 蓮子百合紅豆沙

Red Bean Soup Instant Pot 蓮子百合紅豆沙

Adzuki Red Bean Soup 紅豆沙 / 紅豆湯 is delicious creamy and hearty Chinese dessert that is can be easily made with a Instant Pot pressure cooker. This sweet soup is nourishing, immune boosting and helps removes dampness! Enjoy it hot or cold. No soaking required!…

FRIED GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

FRIED GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

If you can’t think of a better way to use up leftover rice, we’ve got your answer right here! This is the most delicious Fried Garlic Seafood Fried Rice 金蒜海鮮炒飯 you’ve ever had! I’m going to share with you tips on how to make the best…

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Quick and easy one pot dinner bursting with flavour. Super juicy succulent chicken wings. Bet you can’t eat just one bowl!

The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt for succulent juicy chicken wings. Turmeric is an indispensable seasoning in Portuguese cuisine. It is cooked together with curry, and the flavor is extremely fragrant and irresistible. This is another great served with plain white jasmine rice or baked together with rice!

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Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

  • Author: Nancy
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 persons 1x
  • Category: Main Dish, Chicken
  • Method: Stew, Bake
  • Cuisine: Chinese

Description

The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt for succulent juicy chicken wings. Turmeric is an indispensable seasoning in Portuguese cuisine. It is cooked together with curry, and the flavor is extremely fragrant and irresistible. This is another great served with plain white jasmine rice or baked together with rice!

 


Scale

Ingredients

  • 2 lbs chicken wings (wingette)
  • 1 russet potato, rough chopped
  • 4 sticks carrots, rough chopped
  • 1 green pepper (optional), rough chopped
  • 1 medium onion
  • 5 cloves garlic, minced
  • 1 thumb ginger approx 2 inches, minced or grated
  • 1 stalk green onions, rough chopped
  • 50g parmasen cheese, grated
  • 2 teaspoon tumeric powder
  • 1/2 teaspoon cumin powder
  • 1 can coconut milk (400ml)
  • 250ml chicken broth 
  • dash of salt
  • dash of ground white pepper
  • 1.5 teaspoon corn starch 
  • 1 tablespoon vegetable oil
  • 1 tablespoon rice wine

 


Instructions

  1. Wash and pat dry chicken wings.
  2. Marinade for chicken wings with ground pepper, rice wine and a dash of salt for at least 20 mins.
  3. In a heavy bottomed non-stick Wok or Cast Iron, heat oil over medium-high heat and let it simmer.
  4. Sautee garlic and onions for a few minutes until softened.
  5. Add in chicken wings, let brown and flip to other side after 2 mins. Let cook for another 2 minutes.
  6. Add in potato and carrots, stir evenly.
  7. Add in cumin powder and tumeric powder. Stir evenly and turn the heat to medium.
  8. Add in chicken broth, cover wok with lid and let simmer for 10 minutes.
  9. Add in coconut mlik and let simmer for 2 minutes.
  10. In a seperate small bowl, dissolve 1.5 teaspoon of corn starch into cold water and add this mixture into your pot and stir evenly. Add more if you prefer your Portuguese Chicken sauce thicker. 
  11. Simmer until desired consistency.
  12. Serve and enjoy over white jasmine rice or bake on top of fried rice.

 

Optional Steps: Baked Portuguese Chicken Rice

  1. Fried rice (pan fry rice and top with beaten eggs). 
  2. Add fried rice to a ceramic baking dish and top with Portuguese Chicken Wings and sauce.
  3. Add grated parmasen cheese on top.
  4. Bake at 180 degrees F for 5 mintues or until the cheese has melted and changed to a golden brown colour.

 

 

 


Notes

 

 

Keywords: Portuguese Chicken Wings, 葡國雞翅, 簡易港式食譜, chinese recipes, portugues chicken, fried rice, homecook, chicken, one pot dinner, 1 pot dinner

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