Macau-style Portuguese Coconut Chicken (Instant Pot or Stove-top)
Servings: 4 servings
Calories: 774kcal
A delicious, creamy, and flavorful baked chicken dish that combines the savory taste of chicken with the sweet and creamy taste of coconut.
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Ingredients
- 700 g chicken drumsticks See notes
- 1 Tbsp cooking oil
- 1 large onion quartered
- 1 large carrot cut into thick slices
- 5 small potatoes or 2 large ones, quartered
- 1 cup chicken broth 1/2 cup of water if using a pressure cooker
- 300 ml coconut milk
Marinade:
- 3 Tbsp soy sauce
- 1 Tbsp shaoxing wine
- 2 Tbsp oyster sauce
- 2 tsp turmeric powder
- ½ tsp cumin powder
- 1 Tbsp cornstarch
- 1 tsp sugar
- ¼ tsp salt or more as needed
To thicken the sauce:
- 1 Tbsp cornstarch
- 2 Tbsp water
Optional toppings:
- 2 Tbsp unsweetened coconut flakes
- 2 cups Shredded cheese or as much as you like
Instructions
Marinate the chicken pieces:
- You can leave the drumstick whole or cut them into large pieces using a cleaver.
- Add chicken to a large mixing bowl. Add all the marinade ingredients and toss to coat every piece of chicken. Cover and let them marinate for at least 30 minutes
Cooking with Instant Pot:
- Press saute on Instant Pot. Add cooking oil. Add onion and cook for about 1 minute. Add the marinated chicken, carrots, and potatoes and stir fry for about 2 minutes. Add chicken broth, and coconut milk. Make sure to scrape the bottom of the pot to make sure nothing sticks to it or it may trigger a "burn" alert later. Turn off saute mode
- Cover with the lid and turn the steam release valve to "sealing". Make sure it's on high pressure and set the timer to 15 minutes for bone-in chicken drumstick pieces, leave in whole without cutting, 8 minutes for bone-in chicken pieces chopped into smaller pieces, 4 minutes for boneless chicken meat cut into large chunks
- When the time is up, allow full natural release, may take about 10 minutes or so. Preheat the oven to 400 F (204 C). Then vent the knob and carefully unlock the lid. Give it a stir and have a taste test. The sauce should be thickened slightly because there is some cornstarch in the chicken marinade. If you want to thicken it further, you can mix another tablespoon of cornstarch with 2 tablespoons of water. Turn on the saute mode and when it comes to a boil, stir in the cornstarch slurry while stirring the sauce at the same time and cook until thickens. Proceed to the baking step
Cooking on the stove:
- Preheat a large pot or wok over medium heat. Add cooking oil. Add onion and cook for about 1 minute. Add the marinated chicken, carrots, potatoes and stir fry for another 2-3 minutes. Add chicken broth, and coconut milk and stir to combine everything. Bring to a boil and then lower the heat, cover with a lid and let them simmer for about 15 minutes if you use whole drumsticks or 8-10 minutes for boneless chicken meat pieces
- Uncover the lid and have a taste. Adjust by adding more salt if needed. Thicken the sauce by mixing cornstarch with water and drizzle it in while one had is stirring the sauce at the same time. Cook until the sauce thickens. Proceed to the baking step
Baking:
- Transfer the coconut chicken into a heat-proof dish. Sprinkle with some unsweetened coconut flakes and shredded cheese if you want to. The amount is up to you
- Bake in the middle of the oven for 10 minutes or until the cheese melted
To serve:
- Serve with rice while it's warm
Notes
You can also use chicken leg quarters, chicken thighs, drumettes, or wings. You can also use boneless chicken breast or thighs. You will need about 400 grams of boneless chicken meat, cut into large chunks
Nutrition
Serving: 1serving | Calories: 774kcal | Carbohydrates: 54g | Protein: 41g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1681mg | Potassium: 1548mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3453IU | Vitamin C: 47mg | Calcium: 365mg | Iron: 6mg
