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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken thigh into cubes

Step 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.

Step 3

After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.

Step 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.

Step 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.

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