Husband: “Take a picture of the turkey leg!”
Husband: “Because it looks like a turkey leg from a cartoon!”
Portuguese chicken rice is one of my favorite dishes, and I always try to get some whenever we go to a Hong Kong cafe, or better yet, to Hong Kong. It took me a couple of years before finding the right recipe to reproduce this taste! Here’s our little twist to the recipe, using smoked turkey leg instead of regular chicken leg. This recipe serves the two of us…for a week!
- 2 turkey legs, pre-cooked, smoked
- 10 fingerling potatoes
- 1 large carrot
- 2 green bell peppers
- 1 large onion
- 1/2 whole garlic (~4-6 cloves)
- 3 cups rice, cooked
- 4 eggs
- 4 tbsp Lee Kum Kee Portuguese Chicken Curry Sauce
- 1 can coconut milk
- 1/4 cup water
- 1/4 cup chicken broth
- 1/2 tsp cumin
Turkey marinade (15 min)
- 3 tbsp rice wine
- 3 tbsp soy sauce
- 1 tsp white pepper powder
- 1 tbsp oil
Step 1. Cube the potatoes and carrots, and boil for 5-8 minutes until soft. Drain and set aside.
Step 2. Cube the turkey meat and marinate for 15 minutes.
Step 3. Heat 3-4 tbsp oil on high heat, and add rice. Stir fry for 3 min until warm. Add beaten eggs and mix with rice. Stir fry until cooked (~3 min). Transfer to oven-safe pot.
Step 4. Heat 2 tbsp oil on high heat, and add minced garlic and onion. Stir fry until onions are half translucent (~2 min). Then, add marinated turkey leg and stir fry for another 2 min until turkey is hot.
Step 5. Add carrots and onions, and mix. Add all sauce ingredients along with green bell peppers, mix, and bring to a boil. Then, simmer for 2 min on medium heat.
Step 6. Pour stir fry mix on top of rice. Bake uncovered for 20 minutes at 350 degrees Fahrenheit.
Step 7. Plate and serve!
“Po-GAWWWK gai fan” (葡國雞飯) – Husband