Yes, thanks for the update, @HKDave! Coincidentally, I was listening to an interview with the father-son duo Jeffrey and Kevin Pang, who moved from Hong Kong to Canada years ago and now make YouTube cooking videos and have published a cookbook.
The younger Pang described a dish of Hong Kong-Style Portuguese Chicken with origins in Macau:
QuoteFor Cantonese kids, this is their mac and cheese, foundational to their Hong Kong childhood. It is the dish they beg their parents to cook on a weeknight, and it is the dish they order at a diner as teenagers, so comforting and with so much bang For the buck.
And once they become parents themselves, it is the first dish they learn to cook For their kids, so easy to whip up and certain to please.
What we call Portuguese chicken (with apologies to the nation of Portugal) is actually a dish of Macau, through and through. The Portuguese role in this dish was having once colonized Macau, a valuable sliver of land a 45-minute boat ride to the west of Hong Kong. The Portuguese introduced ingredients such as potatoes, coconut milk, and curry powder to the region, culinary trophies of their expanding empire.
The Hong Kong version of Macau's Portuguese chicken is a true Fusion dish. Marinated dark meat chicken is cooked in a creamy coconut-curry gravy, topped with Parmesan, and broiled until the top gets charred and crusty. Neither child nor adult can resist sauce and chicken spooned over rice.
As you might expect, it’s quite different from the recipes you shared, no chile, no peanut, with curry powder and condensed chicken soup, but clearly a version with good memories for one family.
Edited to add that their family recipe is at the interview link I shared above and here in their video:
