What Is Hong Kong–Style Portuguese Chicken?

Serves 4  Total Time: 1 hour, plus 30 minutes chilling

• 3 tablespoons vegetable oil, divided
• 1 tablespoon cornstarch
• 2 teaspoons fresh ginger juice
• 2 teaspoons soy sauce
• 2 teaspoons Shaoxing wine
• 1 teaspoon white pepper
• 1 teaspoon sugar
• 1 teaspoon table salt, divided, plus table salt for boiling potatoes
• 1/2 teaspoon chicken bouillon powder (optional)
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 1 pound small red potatoes, unpeeled, halved
• 1 small onion, halved and sliced thin
• 1 tablespoon Madras curry powder
• 1 (14-ounce) can coconut milk
• 2/3 cup canned condensed cream of chicken soup
• 3 tablespoons evaporated milk
• 1 ounce Parmesan cheese, grated (1/2 cup) 

Note: Look for small red potatoes measuring 1 to 2 inches in diameter. Fresh ginger juice is important to the flavor of this dish; do not use store-bought ginger juice. To prepare fresh ginger juice, grate peeled fresh ginger directly into fine-mesh strainer set over bowl. Press grated ginger firmly into fine-mesh strainer using back of spoon to extract as much ginger juice as possible. Reserve ginger juice; discard expressed grated ginger. 

1. Combine 1 tablespoon oil; cornstarch; ginger juice; soy sauce; Shaoxing wine; pepper; sugar; 1/2 teaspoon salt; and bouillon powder, if using, in large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours. 
2. Cover potatoes with 1 inch water in large saucepan. Add 1/2 teaspoon salt and bring to boil over high heat. Reduce heat to simmer and cook until paring knife slips in and out of center of potato with no resistance, 5 to 10 minutes. Drain potatoes; set aside. 
3. Heat empty 14-inch flat-bottomed wok over high heat until just beginning to smoke. Reduce heat to medium, drizzle remaining 2 tablespoons oil around perimeter of wok, and heat until just smoking. Add onion and remaining 1/2 teaspoon salt and cook, tossing slowly but constantly, until onion begins to soften, about 2 minutes. Add curry powder and cook, stirring constantly, until fragrant, about 1 minute. 
4. Add chicken with its marinade and cook, tossing slowly but constantly, until beginning to brown, about 5 minutes. Add potatoes, coconut milk, and condensed soup and bring to simmer. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened and begins to coat chicken, 5 to 10 minutes. Off heat, stir in evaporated milk. 
5. Adjust oven rack 6 inches from broiler element and heat broiler. Transfer chicken and sauce to 13 by 9-inch broiler-safe baking dish and sprinkle with Parmesan. Broil until Parmesan is spotty brown, 3 to 5 minutes. Serve.