Easiest Way to Cook Tasty Cream Corn Chicken on Rice

Cream Corn Chicken on Rice. Cream corn chicken is a classic Hong Kong cafes dish. It often serves as lunch and dinner among Chinese cafes. Also, this dish is great to serve with rice.

Sauté the marinated chicken until golden brown and almost cooked through. Then, add the cream corn and cook until the mixture comes to a boil and chicken is cooked through. Remove from heat, stir in heavy cream and serve hot over steam rice. You can cook Cream Corn Chicken on Rice using 10 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Cream Corn Chicken on Rice

1. You need 1 can of cream corn.
2. It's 1.5 cups of whole kernel corn.
3. Prepare 3/4 cup of milk.
4. Prepare 1 of garlic clove, minced.
5. You need 2 tsp of cornstarch.
6. You need Dash of salt.
7. Prepare Dash of white pepper.
8. Prepare of Cooking oil.
9. Prepare 3 cups of cooked rice.
10. You need 8 oz of seasoned vegetarian chicken, cooked + cubed.

Add corn, rice, cheese, onion and parsley; stir to evenly combine all ingredients. In a bowl, marinate chicken in salt, sugar, ground pepper, cooking wine and corn starch. Heat oil on medium high heat in skillet or wok, add chicken and stir fry for three minutes. When chicken is almost cooked, add the spinach and cook until wilted; then stir in the can of cream corn.

Cream Corn Chicken on Rice instructions

1. In a sauce pan combine garlic, cream corn, corn, pepper, salt, cornstarch and milk. Stir until thicken. Add cooked chicken to sauce..
2. Divide cooked rice into bowls and pour cream corn sauce on top..

Serve the chicken and corn sauce over brown rice or quinoa. Sprinkle with cilantro or parsley and sliced green onions. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Reduce heat; add chicken, cheese and sour cream. Once the bacon is crisp, you'll sear the chicken, then cook the corn with some butter, garlic, and herbs until it's golden and smelling delish.