Cream corn chicken rice
A popular Cantonese style creamed corn chicken rice (粟米雞粒) is delicious and easy to make. Also, it’s great for lunch or dinner. Enjoy this quick and easy fix meal in 15 minutes!
- 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
- ¼ teaspoon Garlic powder
- ¼ teaspoon Salt
- 2.5 teaspoons Corn starch
- 2 tablespoons Water
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.
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
Calories: 218kcal | Carbohydrates: 33g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 528mg | Potassium: 344mg | Fiber: 2g | Sugar: 7g | Vitamin A: 262IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg