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Portuguese chicken [1] (traditional Chinese: 葡國雞; simplified Chinese: 葡国鸡), also known as Portuguese-style chicken or galinha à portuguesa [2] (Portuguese pronunciation: [ɡɐˈlĩɲaapuɾtuˈɣezɐ]) is a dish found in Macanese cuisine. Despite its name, Portuguese chicken did not originate from Portugal, but from its former ...
Nutrition Facts 1-3/4 cups: 551 calories, 38g fat (23g saturated fat), 137mg cholesterol, 1013mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 30g protein.
Macanese cuisine (Chinese: 澳門土生葡菜, Portuguese: culinária macaense) is mainly influenced by Chinese cuisine, especially Cantonese cuisine and European cuisine, especially Portuguese cuisine and influences from Southeast Asia and the Lusophone world, due to Macau's past as a Portuguese colony and long history of being an international tourist gambling centre.
The dish is prepared by stir frying blanched broccoli florets and seared pieces of chicken breast. [3] The chicken is often velveted to tenderize it. [4] The stir fry typically includes a "brown sauce" made with oyster sauce, soy sauce, ginger, garlic and Shaoxing wine. [5] [6] [7] Some recipes substitute Shaoxing wine with sherry. [8]
Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
African chicken (traditional Chinese: 非洲雞; simplified Chinese: 非洲鸡), also known as galinha à africana (Portuguese: [ɡɐˈlĩɲaafɾiˈkɐ̃nɐ], is a Macanese chicken dish. African chicken. African chicken consists of a grilled or roasted chicken coated with spicy piri piri sauce, which sometimes includes Asian ingredients. [1]
Portuguese cuisine is famous for seafood. [ citation needed ] The influence of Portugal 's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers ), black pepper and white pepper , as well as cinnamon , vanilla , clove , cumin , allspice and saffron .
The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by Buwei Yang Chao. The book told the reader: Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.