Cream corn chicken rice
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Servings
4
-
Calories
218 kcal
-
Course
Main Course
Cream corn chicken rice
Description
This dish involves marinating chicken thigh pieces with garlic powder and salt before stir-frying until they change color. Separately, cream corn, sweet corn, and water are heated until boiling, creating a creamy corn broth base. Milk and the cooked chicken are added back to the pot before thickening the mixture with a corn starch and water slurry. Salt is added to taste, and the thickened sauce coats the chicken pieces to create a creamy texture. The combination of canned cream corn and whole sweet corn kernels contributes both sweetness and slight corn texture, enriching the sauce's flavor and mouthfeel.
The braising and thickening steps produce a rich, luscious sauce that complements tender chicken. The dish is served with jasmine rice, which soaks up the sauce and balances the sweetness. The use of milk adds creaminess and smoothness, rounding out the savory elements from the chicken and seasoning.
This is ideal as a comforting entrée or main dish, especially when served over jasmine rice to absorb the creamy sauce. The gentle seasoning and subtle corn sweetness make it suitable for a home-cooked meal with simple ingredients.
Marinating the chicken for 15 minutes helps infuse flavor and tenderize the meat. Stir-frying the chicken before combining it with the sauce ensures it cooks evenly and remains juicy. The corn starch slurry thickens the sauce to the right consistency. Adjust seasoning as needed.
Ingredients
- 1 cup sweet corn
- 1 can cream corn (14.75 oz / 418 g)
- 1 cup water
- ½ cup milk (2%)
- 1 tick 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
- Marinate chicken thigh with garlic powder and salt for at least 15 minutes before cooking for better flavor.
- Adding sweet corn kernels boosts texture and sweetness in the sauce.
- Use a corn starch and water mixture to thicken the sauce to the desired consistency.
- Serve the dish over jasmine rice to complement the creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 528mg | 22% |
| Potassium | 344mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
