Creamy Corn Chicken 奶 油 粟 米 雞 粒

Cream corn chicken with rice is a common dish in Hong Kong cafes. This is a meal for anyone who does not like to work with meat bones and require some comforting proteins. It is sweet, simple, easy to make and really tasty.

Perfect for when friends and families come for a visit and you just want to make a big pot of food. Everyone can help themselves giving you more time to enjoy the chat and the wine.

Serves: 5 -6
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients for chicken marinate
400g chicken breast
1 tablespoon shoaxing wine
¼ teaspoon salt
3 dashes white pepper
1 tablespoon sesame oil
1 free range egg

Ingredients for cream of corn
200 grams can of sweet corn
¼ cup single cream
2 egg yolks
¼ cup milk

Ingredients for stir fry
1 onion
1 clove garlic
2 sprigs spring onions
3 tablespoons vegetable oil

Thickening sauce
1 teaspoon corn flour
2 table spoons cold water

Method
• In a bowl, apart from the chicken, mix the marinate ingredients into a smooth consistency. Wash, pound the chicken breast to tenderize them, cut into slices, add to marinade for 15 minutes.

• Heat a wok on high heat till hot, add 2 tablespoons of oil, add in chopped onion, garlic, spring onions and stir fry for 5 minutes until golden brown. Add in spring onions and garlic and stir fry for a further minute. Remove wok contents onto a plate.

• Combine ingredients for cream corn, boil in a pot over low heat for 5 minutes and stir occasionally.

• In a small bowl, mix thickening ingredients, add into the pot of cream corn. Boil for 1 minute and set aside.

• Add 1 tablespoon oil into wok, add chicken and stir fry for 4 minutes till golden brown. Add cream of corn, simmer for 1 minute. Serve.

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