Cream Corn with Chicken Over Rice (忌廉粟米雞粒飯)

Are you all enjoying the lovely Fall weather?  I certainly hope so.  Somehow, Fall makes me craves for comfort food.  Maybe it’s the chilly and rainy weather?  Or, maybe it’s the fragrant in the air that makes me long for something familiar.  And my definition of comfort food are something that’s easy to prepare, something that I feel satisfied after eating, and something that brings back childhood memories.  And this, Cream Corn with Chicken Over Rice (忌廉粟米雞粒飯) falls into all these criteria!



This Cream Corn with Chicken Over Rice dish is a popular dish that I grew up eating, quite a lot!  Ask anyone who grew up in Hong Kong, they would know about this dish and probably have many different memories associating with it.  Not only it’s a popular dish to serve at home, it’s almost always on the menu of the Hong Kong Style cafes.  But since it’s super easy to make at home, why bother eating out, right?



If you haven’t try this dish, I highly recommend that you give this a try.  It’ll probably be your new favorite dish to make.  It’s perfect for weeknight dinner, especially when you only have 20 minutes to put dinner on the table! ha!  So, I always marinate the chicken the day before so that I’ll have it ready to go.  Also, I always double the recipe as it’s even better the next day…or just in case, the kiddos ask for seconds! 





 
 


 
Cream Corn with Chicken (忌廉粟米雞粒飯):
Marinate For the Chicken:
3/4 pound of chicken thighs, diced into ½-inch cubes
1 teaspoon chicken bouillon powder
1/2 teaspoon sugar
1/2 teaspoon Shaoxing cooking wine
1 teaspoon fish sauce
1 teaspoon light soy sauce
1 teaspoon corn starch
1/2 teaspoon toasted sesame oil
1/4 teaspoon garlic powder
a pinch of white pepper powder
For the cream Corn:
1 (14.75 ounce) can corn, cream style
2 teaspoon vegetable oil, I used grapeseed oil
1/4 cup heavy cream

In a medium bowl, mix all the marinate ingredients together with the chicken. Stir well to combine, cover and refrigerate to marinate for 2 hours, up to overnight.

In a large skillet, heat the oil over high heat until heated through. 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. Enjoy!