Creamed Corn with Diced Chicken Rice 粟米肉粒飯 (Creamed Corn with Diced Chicken Rice)

A true Hong Kong comfort classic, Creamed Corn with Diced Chicken Rice is a nostalgic staple from local Cha Chaan Tengs. Tender, succulent diced chicken is simmered in a rich, velvety creamed corn sauce, perfectly seasoned to bring out a delightful balance of sweet and savory. Served generously over a bed of fluffy white rice, this dish offers a warm, hearty, and satisfying meal that evokes childhood memories and the cozy atmosphere of a traditional Hong Kong café. It's simple, flavorful, and utterly satisfying.

Nutrition (per serving)

Ingredients

• 300g boneless, skinless chicken breast, diced
• 1 tbsp light soy sauce (for chicken marinade)
• 1 tsp sesame oil (for chicken marinade)
• 1 tsp cornstarch (for chicken marinade)
• Pinch of white pepper (for chicken marinade)
• 1 tbsp cooking oil (for stir-frying chicken)
• 2 cloves garlic, minced
• 1/2 small onion, diced
• 1 can (425g) creamed corn
• 1/2 can (approx 200g) corn kernels, drained
• 250ml chicken stock (or water)
• 1 tsp sugar (for sauce)
• 1/2 tsp salt (for sauce)
• 1/4 tsp white pepper (for sauce)
• 1 tbsp light soy sauce (for sauce)
• 1 tbsp cornstarch (for slurry)
• 2 tbsp water (for slurry)
• 2 cups cooked white rice (for serving)

Steps

1. Prepare Chicken: Dice the chicken breast into small cubes (about 1.5 cm). In a bowl, combine the diced chicken with light soy sauce, sesame oil, cornstarch, and white pepper. Mix well and let marinate for at least 10 minutes.
2. Prepare Aromatics: Mince the garlic and dice the onion.
3. Cook Chicken: Heat cooking oil in a non-stick pan or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned.
4. Set Aside Chicken: Remove the cooked chicken from the pan and set aside.
5. Sauté Aromatics: In the same pan, add a little more oil if needed. Add the minced garlic and diced onion. Sauté until fragrant and the onion softens.
6. Simmer Sauce Base: Pour in the canned creamed corn, drained corn kernels, and chicken stock. Bring the mixture to a gentle simmer.
7. Season Sauce: Add sugar, salt, white pepper, and light soy sauce. Stir well to combine the seasonings.
8. Return Chicken: Add the cooked diced chicken back into the simmering sauce. Stir gently.
9. Thicken Sauce: In a small bowl, whisk together cornstarch with water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue stirring until the sauce thickens to your desired consistency.
10. Serve: Ladle the hot Creamed Corn with Diced Chicken sauce generously over individual servings of freshly steamed white rice. Serve immediately.

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