堅好吃港式葡國雞｜識煮當然要咁煮｜一個關鍵Step煮得出色｜The best sauce & taste: Hong Kong Style Portuguese Coconut Chicken
ฝัง
- เผยแพร่เมื่อ 25 ก.ย. 2022
- 應讀者要求今次煮「港式葡國雞」，小時候豉油西餐年代的葡國雞都不知幾咁好吃，但自從有品牌出了現成醬汁後，呢種港色葡國雞就越見 "hea"做，螢光黃，黃到反光，加幾件薯仔就算，無層次也無味。其實，葡國然的靈魂主要係個汁。雖然主要的調味料都係黃薑粉，但有好多細節和配料要留意，好心機做的話，就做到當年的原汁原味，今次我做既 version 是我婆婆70年代的葡國雞，最不同是婆婆年代會用淡奶。 用淡奶記住我在雞皇飯那集給大家的 TIPS ，用全脂無奶粉開的淡奶喔。
港式葡國雞材料：6-8人份
雞2隻/雞上脾 2公斤
黃薯 4個
甘荀 4條
洋蔥 2個
乾蔥 4-5粒
蒜 4-5粒
雞湯 350克/毫升
椰漿 400毫升
生粉水 適量
椰絲 適量
醃料：
生抽 3湯匙
生粉 1湯匙
鹽 3茶匙
糖 1茶匙
黑椒粉/胡椒粉 1/2茶匙
生粉 1湯匙
甜紅椒粉(paprika) 1湯匙
Garam Masala 香料粉 1湯匙
醬汁材料：
黃薑粉 2湯匙
生抽 1湯匙
糖 2茶匙
水 3-4湯匙
Per reader's request, I am making Hong Kong Style Portuguese Chicken. This is a classic soy sauce western dishes. Very popular dish in 1960-1980s. However, after the ready-made package sauce was launched by different brands, people were too lazy to make the sauce themselves. The sauce becomes so flat, extremely shocking yellow in colour with some crumble potatoes which is losing its characteristic. Though the main seasoning is turmeric powder, there are some ingredients, steps and details that we should not ignore. If you are so decisive to chase back our memories of taste, we can do it now. This is My granny's recipe. The only differences was that they preferred using evaporated milk instead.
Ingredients (for 6-8ppl)
2 chicken/2kg chicken thighs
4 yellow potatoes
4 carrots
2 onions
4-5 shallots
4-5 garlics
350g/ml chicken stock
400g/ml coconut milk
some cornstarch water
some dried coconut flakes
Marination:
3tbsp light soy sauce
1tbsp cornflour
3tsp salt
1tsp sugar
1/2tsp ground pepper
1tbsp cornstarch
1tbsp paprika
1tbsp garam masala
Sauce ingredients:
2tbsp turmeric powder
1tbsp soysauce
2tsp sugar
3-4tbsp water
The other old Hong Kong Classic dishes:
Old Hong Kong Style Russian Beef Rice in rich meat sauce
• Beef Stroganoff Rice i...
Classic Hong Kong Ying Yan Fried Rice
• Tai Chi Ying Yang Frie...
Old Hong Kong Deep Fried Chicken leg
• Video
Facebook: / yourkitmak
Instagram: kitmakattack
TH-cam: yourkitmak
#英倫煮乜好 #英倫生活 #英倫日常 #英國食好嘢 #HongKongClassic #OldHongKongFood #kitmak食譜 #食譜 #經典系列 #經典食譜 #懷舊菜 - แนวปฏิบัติและการใช้ชีวิต
![【螢光頹飯】葡國雞🐤｜多汁多飯分兩餐慳錢💰 [Eng Sub]](http://i.ytimg.com/vi/PBGEJmPqyfg/mqdefault.jpg)
好開心 可以繼續睇到妳教煮餸
多謝你分享咁好嘅食譜👍👍👍
多謝你分享食譜,全部超市可買到
好開心見到妳開了TH-cam 頻道，十分期待睇妳親手介紹用英國食材煮不同菜式的影片🤗😎👍😄
Just try it today. My family love it. Thanks for sharing 👍
多謝分享這香港獨有的味道，一定會試做😊
Very nice 👍
睇到香噴噴😋
I followed your recipe and turn out great and tasty, thank you 🙏🏼
教得好仔細
呢味真係冇得輸！👍
I tried this recipe for dinner. Very yummy. Thank you.
我做咗, 沒有 Garam Masala香料, 用咗少許咖哩粉代替都好好味😋 多謝Kit Mak女廚神😘
今日跟你的食譜煮左啦！好好味👍正😋
💕💕多謝。一定會試整😊
A very comforting food😊😊😊
looks so yummy 😋thank you for sharing 🙏🍎☕️🍀
好好味。
This is a lot more relaxed and feels less scripted from the old videos, like this new style a lot! Thanks for sharing such a great recipe! Keep up the good work!!
🥰
好正！隔住個mon都知香呀，真的配咩都好食，哈😄
多謝你的回應，分享咁好嘅食譜 ❤
為妳而設架！thanks for your inspiration🥰
以前美女廚房識到你,,,多謝你KIT MAK 既無私分享, 令在英港人有口福,,,
好正！！！！
已經煮咗好好味
Love the style and content of this video, so relaxing to watch, all details are also written in both Chinese and English in description.
The combination of camera work, editing and how you present are just spot on !!! It really shows your experience and passion.
Thank you
❤️🙏🏻🥰
開心訂閱你頻道😄
唔错 會继续收睇妳嘅片👍
好地度嘅港式，正！
少少秘訣提升技巧，好叻啊👍
Kit 妳移居英國，祝生活愉快，很鍾意你煮D嘢食。💪🎉
岩岩整咗，嘩，好掂呀！多謝晒❤
今日試左葡國雞，好味又簡單👍🏻一直以為係用咖喱粉加椰奶，原來用黃薑粉，健康又惹味
Hi 這個教得很好👍🏻希望你可以教煮急凍魚我試咗好多次都失敗
好好食呀
Nice recipe 👍🏼👍🏼👍🏼😋😋😋
呢兩日試咗焗豬扒飯同葡國雞，兩款都好好味，冬天食暖笠笠☺️
希望再介紹其他暖心暖胃嘅美食
試埋個羅宋湯，都係你掛住既味道😁！
kit妳好!請問可以教做港式茶餐廳的沙爹牛肉嗎？住外國要自己煮才有得食，但不懂怎樣做這個沙爹醬，很懷念這個希望妳能教！感謝!
今晚整咗呢個葡國雞, 真係好味到不得了❤❤
太好了
真正懷舊的 葡國雞飯
正呀
跟你整咗呢個葡國雞，好食呀！期待你再整多啲菜式。利申：我都系UK，日日諗煮咩好煩😂，會唔會教啲簡單方便餸菜，方便我哋有時突然回家快速煮飯。😂😂
你講得啱，我媽咪都係落花奶，印象完成後係淺黃式啲，我家嘅版本！
Nice, which part of UK did u choose to stay?
Thank you😙I miss this dish very much!! Could you demonstrate how to make 焗豬扒飯？I miss it a lot!
I decide to re-make one again
好耐無見嘅舊朋友，好開心又可以見翻你，雖然地點不同咗，但你風采依然，有空拍多啲英國生活煮食片吖，多謝❤️❤️❤️💪💪💪
香港話, 太好了!
Hi, I watch your video the 1st time and I love your videos. The quality of the videos taking are nice, can I know which camera you are using?😊
Really? Thx . Just an old camera of Sony
Happy to see you in UK 😊
Would love to learn more ingredients substitutes (here in UK) for those in HK!
Ive been trying to cook this dish, but find it very hard to find 椰絲 here (for one) 😅
You can find the shredded coconut from the bakery shop!
正，等我都試吓，btw, Sainsbury有冇tumeric粉賣？
想睇你教大家樂個種咖哩牛腩❤
廣東話說得很標準, 沒有多餘的字, 更沒有懶音, 影片很溫馨親切.在英國要加油； 要幸福喔！
多謝你支持❤️🥰
This chicken looks great and delicious. You really cook with love and cooking skills. I like the addition of coconut cream and coconut flakes. Maybe you can speak more English since most of Asians can speak the English language. Then do a Chinese subtitle. You will be more popular with your bi-lingual accent. Your foods are authentic and delicious but most of the time can't get all the ingredients and spices. Import Shipping is going down in most other countries. Have a great day! 😊
😋😋😋 Tasty
有你在英國教煮野食, 覺得好幸福呀
Hi Kit 好有親切感😊😊住英國好多急凍食材，如可以教多啲如何可以用急凍或冰鮮食材簡單煮到香港style。
💕🫶🏻
期待英国国菜，正宗炸鱼薯条❤
Hi Kit, 妳靚女咗喎😍以前在一田有幸見過妳，非常欣賞妳的賀年糕點😋，繼續支持妳💪🏼
🥰😍🥰😍❤️多謝妳支持
可以出一啲低碳食譜嗎？例如之前嘅《和你食住瘦》😀
好似同平時有小小分別，感覺生活化，過程更易理解。照住整應該無咁易失敗掛😅
Hello 👋 Kit, 好開心啊！原來你都嚟左～❤
想問問喺韓超買左牛勒條，你有冇建議點整得快靚正啊？（宜家要返工，放工趕接小朋友放學，去買餸，真心求教！🙏🏻）
牛勒條除了切薄片煎炒，其實都無得懶要炆
可以教焗洋葱湯嗎？thx
細細個就睇kit姐姐教煮餸，到而家自己都入左行十年😬
凌晨睇餓到震呀😂
果邊啲魚款式同香港唔同，或者可以試下喎
🤣
Brand of your cooking wok pls? :)
去Waitrose買1磅1一包雞翼仲好，無蘇味唔使切
自從我訂閱咗妳的頻道之後，我好少看其他的煑食频道，因為我有個 feeling that 妳的食譜和造法靠得住，又冇多餘的說話，非常緊湊，good job ❤
喺英國煲中式老火湯不容易, 因為要去中超入貨。好希望你可以就地取材, 用英國超市容易買到的材料, 教我哋煮吓西式餐湯, 令我們在冬日的晚餐裏, 有一碗熱騰騰的餐湯暖吓個胃, 那就太好了！🙏🙏🙏
想問妳係用乜嘢鑊？
謝謝Kit分享食譜，想問如果我煮一半份量的雞件，我會用一半份量的醃料，那麼醬汁份量應該是跟妳一樣還是都是用一半就夠？
醬汁份量一半就可以了，如想多汁，可以下多點雞湯及椰汁、再調岩味即可
@@yourKitMak Thanks, 繼續教我哋煮多啲好嘢食😋
期待你介紹用英國超市買到嘅材料煮港式餸菜！
可以教cod fish/ salmon fish唔同煮法？
會的
可否教我們港式咖喱飯?
原來冇咖喱！
👍
好地地点解走去英國食薯仔?
🥰🥰
有無英式？
Hello , how do you control the bitter taste for the 黄姜粉 ? If the sauce becomes bitter , Can i add sugar or coconut milk to reduce the bitter taste ? Or is there any other ways ? Thx Kit
Also can you demonstrate the real Portuguese chicken next time ? Look forward for it .
Yes, if you find the Turmeric taste is too strong, it is wise to add sugar , coconut milk and light soy sauce to adjust.
Sure I will make the Macanese one later
@@yourKitMak Cool , i was making the chicken just a few days before you uploaded the video , i found it a bit bitter , i was wondering why is it like that .
And you mentioned it . THX
@@nelsonfung3778 please don't forget the other vegetable ingredients which can balance the taste too. enjoy
@@yourKitMak The veges tasted better than the chickens unfortunately lol .
好高興可以係呢度見返KIT老師啊. 亦已經去左FB FOLLOW返. 大家都已經離開左老地方, 一齊加油啦. 想問下最尾入焗爐要預熱幾耐同埋焗幾耐左右, 因為岩岩試用焗爐, 想了解返. 同埋想KIT老師如果有時間, 考慮下做麵包布甸既. 再次感謝😀
噢！以預熱焗爐以230C焗7-8分鐘或至金黃色。預熱15分鐘便可，夠熱就可
@@yourKitMak 謝謝Kit老師🙏🏻🍀
突然間好掛住你好耐以前教既黑椒檸檬雞翼、但搵唔番🥲
係？我都唔記得我煮過，等我搵番煮俾你
係呀、以前去美國實習果陣跟住你食譜整。
Roommate 都話好好食🙈
@@hch5713 太好啦🥹
你好, Kit mak, 想問梛絲同garam masala 可以邊度買
在香港，citysuper 有售。在英國，所有超市都能買。😊
你好，黄色的是什么酱，我见吾到，谢谢
Bay leave is missing in the list
Kit可唔可以煮梅子鴨
收到😉
Kit, 正宗葡國雞又要多加甚麽材料？請指教！！🙏🙏🌹🌹
下次整
想食燒鵝
Open a restaurant in UK, so I can come and visit
如果冇焗爐，最後係咪倒埋其他薑黃汁落鑊煮到收汁？
很好的問題！對！用生粉水收汁，再用一個乾淨的鑊/pan，不用油白鑊炒香椰絲灑上面又得；或完全不灑椰絲都得
好呀你去了英国
好多年無睇 kitmak，當年睇已經係飲食男女教煮非洲雞🙈，原來輾轉你都去左英國，加油~😁
請多多支持
謝謝分享。多年前在電視節目中看過妳煑lasagna，亦照樣煑過幾次，非常好味。但後來搬屋，我把食譜弄丢了。可以考慮在這頻道再次分享這道菜嗎？
？ 我有示範lasagna? 我寫過太多食譜啦！你指咩味既lasagna.？ 蠔肉個隻？我真係唔記得啦🤣！please tell me .
但我而家真係指緊一條傳統既lasagna video 俾大家 .. 又會咁岩既？🤣🤣
係呀，是有蠔肉那種。我超鍾意義大利菜，所以就算是其他lasagna的食譜，我也會試做😊😋。期待妳傳統lasagna條片! 謝謝你Kit!
@@annali1775 下次煮番出來俾你啦咁☺️
@@yourKitMak 🥰 Big thank you Kit!
早幾日整咗啦！好正呀！
幾時可以教吓整以前喺豉油餐廳食到嘅海南咖哩呀？哈哈
海車咖喱即係咩味呢？要食過一次才知，在香港，我只去食灣仔既國際咖喱館，唔知係唔係就係呢隻味呢？
@@yourKitMak 我國際咖哩館我都有去呀！超正！ 佢有好多隻咖哩，唔知你叫咗邊隻。
但我指係比較多椰汁嘅嗰隻咖哩，通常喺豉油西餐廳都會有，可能我再做少少資料搜集再話你知。之前有個飲食記者做海外神還原嘅短片，我同佢提過叫佢睇吓可唔可以做，但佢都未食過，哈哈，唔知係咪太古老。
唔知你記唔記得我呢～我上次同你講話我都係去健威食炸雞脾同魚柳包嗰個Billy
@@fattophone 記得番啦！咁你有沒有去過富都飲茶？有無食過啄木鳥餐廳和第一間文輝墨魚丸粉？仲有三悅貴妃雞？好似我上次都有問過你🤭🤭🤭，呢D都係我既童年美食
@@victorjude 梗係有啦！不過我去波士頓多啲哈哈！佢嘅周打魚湯，好正
三悅貴妃雞簡直係我嘅飯堂呀！呵呵呵
想問跟足你開酱汁，黄薑粉2，生抽1，糖2，水3至4，但無你開出嚟咁杰似醬料 我開出來好稀似水狀啊已經加2湯水都稀，是否黄薑粉問題呢？謝解答
你用的是湯匙、茶匙？ 如果係湯匙，任何粉類都已很稠了。如果你用湯匙仍很稀，那就看黃薑粉，是不是純黃薑粉，或有沒有夾雜其他調味，正常和純黃薑粉，纖維十足，加水已很稠。如果這樣都仍很稀，那只可多加1-2湯匙，開稠如我做的，煮時最後再看調味要不要加添糖及生抽調味。
@@yourKitMak 我係超市買樽裝黄薑粉，係用湯匙，如加多1至2湯匙黃薑粉會唔會苦？我都覺得可能黄薑粉問題，會唔會去香料店買散裝會好D呢？感激你咁快覆我Thz
@@KaKa-is6og 不怕，如超市買樽裝的外國牌子有時會混了點甜（我都買過甜的肉桂粉🤭），味道不會很濃，可以加多1-2湯匙開混看看稠不稠，如差不多，照煮雞時下7-8成。炆到最後加埋椰汁不夠味也不苦就加埋剩餘的落去。糖或生抽最後試味不夠就加一點來調一調節。如黃差粉本身不夠稠，那味道一定不會太濃至苦。所以放心。 （ PS 就算苦少少，都可以加雞湯、椰漿、糖和生抽調節，熄火慢慢調道岩口味為止，而且有洋蔥、甘荀助陣。通常最大的苦味係來自爆燶材料多過係因為黃薑粉，黃薑粉個種苦係甘味多，放心，你會成功的。
你廚房光線唔夠，如可加光會睇得舒服些，thanks!
請問你用那一款厚椰漿 ？
在英國，我只是隨便買。在香港，我用佳樂
我喺Tesco買乾蔥頭係細粒啲嘅，你可以考慮吓😅
我後尾睇到，唔係時常有。要到濕街市
我試過你個食譜啦，煮完出嚟味道好好😊不過顏色同味道偏似咖哩，我諗係因為前一晚醃雞用garam masala 同 paprika嘅關係， 下次會試下唔用呢兩樣嘢醃雞，可能會比較葡汁。多謝你嘅食譜分享👍
也可能你下的黃薑粉不夠多，因為其顏色霸道，下次可以慢慢再落少少看看。😉
睇到都想食,請問隻鑊什麼牌子？.那裏買？謝謝
www.jimixstore.com/categories/woks-pots-2
@@yourKitMak謝謝， 很實用的鍋。祝生活愉快
來左英國就要教大家煮三餐了 當地餐廳太貴了
仲要唔好食，都係自己煮好
想問個雞湯邊間買 ？
Waitrose 牌
你係英國好唔開心呀我樓主香港我覺得越來越辛苦估計啦我地貧窮不你克拉克香港人真係係香港好辛苦
我喺澳洲唔知買唔買到你最後嗰兩隻醃料呢🤔
一定唔難，因為都係印度和地中海香料🥰😘
等我搵下先🥰🥰