A popular Cantonese style cream corn chicken rice (粟米雞粒) is delicious and easy to make. Also, it's great for lunch or dinner. Enjoy this quick cream corn chicken rice recipe and easy fix meal in 15 minutes!
Love Cantonese food? Check out these authentic ma yi shang shu, garlic chives & eggs, mushroom chicken and stir fried tomatoes & eggs recipes too.
What is cream corn chicken (粟米雞粒)?
Cream corn chicken is a classic Hong Kong cafes dish. It often serves as lunch and dinner among Chinese cafes. Also, this dish is great to serve with rice. A lot of students and kids like this meal because it is little bit sweet and creamy. My kids love this simple cream corn with chicken over rice too!
What are the ingredients?
The main ingredients are cream corn, corn, milk and meat. Often people like to use pork or chicken. And, in this recipe, I like to use chicken thigh.
Cooking tips on how to cook cream corn with chicken over rice:
- Marinate chicken thigh for 15 minutes before cooking it
- Add a cup of sweet corn to give more texture to this dish
- Add corn starch mixture to thicken the sauce
- The best to serve with jasmine rice
FAQs:
Do cream style corn have dairy?
Cream corn from a can actually doesn’t contain any dairy. It is mainly sweet corn, water, sugar and corn starch. However, in the recipe l added milk to make this cream corn dish more creamy.
Can I don't add milk?
Yes, you don't have to add milk. You can add water instead of milk.
Can I use other meat?
Yes, you can use pork or chicken breast. Remember don’t over cook chicken breast, if you like to use it instead of chicken thigh.
Instructions for how to make Chinese cream corn and chicken over rice:
1. Cut chicken thigh into cubes
2. Then, marinate chicken add ¼ teaspoon of garlic powder and ¼ teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.
3. After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.
4. Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.
5. Pour ½ cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.
Enjoy this simple and tasty cream corn chicken rice recipe! Also, check out these Chinese eggplant & pork, chicken chop with black pepper sauce and scrambled egg & shrimp recipes.
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Cream corn chicken rice
Video
Ingredients
- 1 cup Sweet corn
- 1 can Cream corn (14.75 oz / 418 g)
- 1 cup Water
- ½ cup Milk (2%)
- 1 stick Green onion
- 1 teaspoon Vegetable oil
- 1 piece Chicken thigh
- pinch Salt
Marinate chicken:
- ¼ teaspoon Garlic powder
- ¼ teaspoon Salt
Thicken sauce:
- 2.5 teaspoons Corn starch
- 2 tablespoons Water
Instructions
- Cut chicken thigh into cubes
- Then, marinate chicken add ¼ teaspoon of garlic powder and ¼ teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.
- After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.
- Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.
- Pour ½ cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.
Notes
Cooking tips on how to cook cream corn with chicken over rice:
- Marinate chicken thigh for 15 minutes before cooking it
- Add a cup of sweet corn to give more texture to this dish
- Add corn starch mixture to thicken the sauce
- The best to serve with jasmine rice
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