Wednesday, October 8, 2014

Chicken and Creamed Corn on Rice...

My husband left for business yesterday for the rest of the week leaving lucky me with our three munchkins! Fast and easy eats without too much fuss, mess and dishes to clean up is key! Looking in my cupboard and fridge for inspiration, I landed on this popular Hong Kong-style comfort dish. Simply put... chicken, pork or fish cooked with creamed corn to pour over steam rice... can it get easier than this? I added some leftover spinach which is not conventional here but adds more nutrition in this dish without compromising on taste. The saucy sweet and savoury corn is too delicious and constitutes "easy eats" in my books as it's easy and smooth to shovel down with rice and before you know it, you're asking for seconds!

Chicken and Creamed Corn on Rice

Makes 4 servings

2 skinless, boneless chicken thighs, diced
1/2 tsp. salt
1/2 tsp. sugar

dash of ground white pepper
1/2 Tbsp. cooking wine
1/2 Tbsp. corn starch 
1 Tbsp. oil
1 can (397 mL) creamed corn
1 egg, white only, beaten with egg yolk separated in another bowl* (see below for tip to use)
2 cups spinach leaves, stem removed, torn and excess water squeezed

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. Lower heat and cook until bubbly. TIP: If the sauce is not thick enough to your liking, dilute 1/2 Tbsp. of corn starch in a bowl with water and add while stirring. Stir for another two minutes, then drizzle the beaten egg white in a stream. Let heat through and serve hot over white rice.

An effortless dish with big rewards at the table! My kids lapped it all up and I only had a skillet and a few dishes to wash. A win-win situation! 

TIP: Use slightly less water to cook your rice so that it can hold up against the sauce, or it may be a soggy experience!


* For the leftover egg yolk, try using it in a marinade to make Pan-fried Fish Patties which is another easy recipe and one that would go really well as a side to the chicken and creamed corn dish.

Pan-fried fish patties

1 comment:

  1. Rico corn rice is also a good compliment for this recipe, you can just use the rico rice, it's corn on rice form already.