Creamy Corn with Chicken Recipe

This Cantonese-style creamy corn with chicken is delicious and easy to make.

For greater convenience, you could use frozen corns instead of fresh corns. Just add a few more minutes to the cooking time if frozen corns are used. Dish this over rice and you get a fantastic all-in-one meal.

Modify the recipe below by adding more water and corn starch and this becomes Creamy Corn with Chicken Soup!

Recipe for Creamy Corn with Chicken

Servings: 4

Ingredients

• 2 teaspoon of cooking oil
• 1 clove of garlic, minced
• 1 cup of corn
• 2 teaspoon of chicken flavour granulate
• 1/4 teaspoon of white pepper
• 1/4 teaspoon of light soy sauce for color
• 1 cup of water or more
• Starch solution, mix 2.5 teaspoon of cornflour with 2 tablespoons of water
• 1 egg, lightly beaten (optional)
• 1 stalk of scallion, chopped

Marinade for Chicken

Mix well and set aside for 15 minutes:

• 1 piece of chicken breast (skinless), diced to small cubes
• 1/4 teaspoon of salt
• 1/8 teaspoon of pepper
• 1 teaspoon of rice wine
• 1/2 teaspoon of cornflour

Method

1. Heat up a wok on medium-high heat. Add in the cooking oil and swirl around the wok.
2. Add marinated chicken cubes and stir fry till the chicken changes its colour, for about 3 to 4 minutes.
3. Add in minced garlic, corn and chicken flavour granulate, continue to stir-fry for a minute.
4. Add in enough water to cover everything in the wok. Simmer for 5 to 6 minutes. Adjust the taste to your liking by adding salt and pepper.
5. Stir in the starch solution to thicken the sauce.
6. Drip the beaten egg around the corn & chicken. Wait for 5 seconds to let the egg set before stirring it around.
7. Garnish with scallion and serve with rice!

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READ: Cooking with Kids 101: 8 Easy Meals Children Can Help Prepare

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