Macau-Style Portuguese Chicken Rice
I only needed one bite of the Portuguese Chicken Rice from Double Chin to know that I needed to figure out how to make it at home. I hadn't even ordered it myself; my friend Alvin was nice enough to let a bunch of us try his, and I'm so grateful he did. Sadly, it's not a very photogenic dish, but once you try it, you won't care. It starts with a layer of chicken fried rice topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese. Then everything goes under the broiler until it gets all bubbly and gooey. I know it's kind of strange to have cheese on an otherwise Asian dish, but it works so well in this case. I think the key is to use a mild, melty cheese so that it doesn't overpower the rest of the dish. I ended up using a mix of mozzarella and provolone. I thought it was interesting that when I was looking for recipes on-line to use, a lot of them just listed "shredded cheese" as the ingredient without any refere...