CHINESE COOKING: This is a traditional recipe that might have been a misnomer from the past. But whether or not it originated from Portugal, it is a delicious way to cook a whole chicken.

CHICKEN PORTUGESE STYLE葡國雞:



1 whole chicken, about 3 ½-4 lbs. in weight

1 medium onion, diced

1½ -2 lbs. potatoes, peeled, cut into wedges

cooking oil for deep-frying

salt to taste

flour for dredging

3 tbsp. curry powder


seasoning:

2 tsp. salt
½ tbsp. sugar
3 cups water


sauce:

2 tbsp. oil
2 tbsp. all purpose flour
1 cup hot milk



Rinse and pat dry chicken; and cut into large pieces. Add 2 tsp. salt or to taste to season chicken pieces; then dredge each piece in flour, shaking off excess.

In wok or large saucepan, heat enough oil for deep-frying until very hot and add potatoes. Deep-fry until golden brown. Remove with tongs and drain.

Pour off and reserve 2-3 tbsp. hot oil from pan. Heat oil until hot and add onion. Cook until softened then remove. Add chicken pieces and brown on both sides in batches. Remove browned pieces to keep warm while cooking the rest, adding a little more oil to pan if necessary.

Add curry powder to pan; mixing it well with the oil and cooking it over low heat for 1-2 minutes, stirring constantly. Add in rest of seasoning ingredients and bring mixture to a boil. Return onion and chicken to pan. Taste and adjust seasoning, then reduce heat to medium-low and cover pan. Cook for 5 minutes; then add in potatoes. Continue cooking until chicken pieces are cooked, about 10 minutes more. Transfer chicken mixture to a large heat-proof casserole.

Clean pan and heat 2 tbsp. oil until hot. Add in flour and reduce heat to low. Use a whisk to stir flour and oil together and cook for 2-3 minutes. Remove from heat and whisk in hot milk, whisking constantly to prevent lumps. Return pan to heat and cook sauce, stirring constantly until boiling and thickened. Cook sauce for 10 minutes; then pour sauce over chicken mixture in casserole, spreading it lightly just over the top.

Place casserole under preheated broiler to brown the sauce until evenly browned. Serve right away.