Inspired by my last visit to Macau, Macanese African chicken (非洲雞) is a crispy, saucy, spicy and coconut-y dish served best with rice!
The roots of this chicken dish came from a Macau chef, Americo Angelo who discovered Piri Piri chicken in Africa and took that inspiration back to Macau.
As he didn’t share his recipe, we only know that it is a subtly spicy chicken dish with a generous smothering of coconut sauce.
In partnership with British Columbia Chicken Marketing Board, I will be creating my version of the delicious Macanese chicken using the Loong Kong Chicken, a speciality Asian chicken grown in BC.
What is Loong Kong Chicken?
Loong Kong Chicken or Taiwanese chicken is distinctly known to have yellow skin, beak and feathers. It is often used in Chinese and Asian cooking while it has thicker meat and fat underneath the skin. It is great for baking, frying and even boiled!
How is BC’s Loong Kong Chicken different?
BC chicken, especially the Loong Kong chicken are raised without added hormones or steroids. It is crucial for this chicken to have good roaming space to keep its thick, lean and juicy meat profile.
Is BC’s Chicken raised ethically?
All Canadian chicken farmers must adhere to the Chicken Farmers of Canada’s Animal Care program which ensures chicken raised for consumption are in hygienic spaces, handled with care and raised under mandatory regulations and enforcements. For more information, please visit Chicken Farmers of Canada’s Animal Care.
|Main||BC Loong Koon or Taiwanese Chicken|
¼ cup Panko
|Marinade||2 tsp Sugar|
2 tbsp Soy sauce
5 tbsp Shallots, diced
3 tbsp Garlic, minced
Small knob of ginger
|Sauce||5 tbsp Shallots, minced|
130 ml Coconut cream
2 tbsp Peanut butter
2 tsp Tabasco sauce or hot sauce
3 tbsp Tomato paste
4 tbsp Ketchup
3 tbsp Garlic, minced
1 tsp Sugar
- Wash the chicken and pat dry with paper towel
- Use scissors and at the knee joint area, cut the chicken feet off and cut off chicken head and neck
- Flip the chicken where the chicken breast faces the chopping board and back is facing up.
- Remove the chicken backbone by cutting along the spine
- Flip the chicken onto its back and using your palms, press down on the chicken breast area. You will hear the cavity breaking which flattens the chicken body down further
- Tuck the wing tips into the body
- Mix sugar, soy sauce, shallots, garlic in a small bowl
- Cover the chicken, inside the cavity and outside, with the shallot mixture. Place the chicken in a plastic bag or put the chicken on a plate and cover with plastic wrap.
- Let the chicken marinate in the refrigerator for 12 hours
- Preheat oven to 400F
- Scrape off the marinade from the chicken and put it in a small bowl. Do not throw away the marinade as it will be used in the sauce
- Heat a large skillet or frying pan to med heat with 2 tbsp of oil. Pan fry the chicken bone side down and then skin side down. 5 minutes on both sides or until golden brown exterior.
- Take the chicken out of the pan and transfer to a baking dish.
- In the same pan, add 1 tbsp of oil. Once oil is hot, cook shallots and garlic until golden brown
- Add the marinade shallot mixture with tomato paste and ketchup to the pan. Mix with the cooked garlic and shallots in the pan.
- Add peanut butter, hot sauce to the pan. Stir to combine
- Stir in the coconut cream and sugar. Once the sauce bubbles, remove the pan from the heat.
- Top the chicken with the sauce.
- Bake the chicken at 400F for 15-20 minutes.
- Put a meat thermometer into the thickest part of the chicken thigh, and when it reads 170 F or 77C, pull the chicken from the oven
- Sprinkle panko over the chicken and broil for 5 minutes or until golden brown
- Serve the chicken with rice. Add more sauce to the top.