This 10-MINUTE CREAM CORN CHICKEN RICE is my take of a popular homestyle Cantonese dish (粟米雞粒飯) and my version takes only 10 minutes to make! You also won't be needing a knife or chopping board, either. Sound good? GOOD.
My hack to turn this into a 10-minute recipe is the same one I used in my Speedy Chicken Katsu Dinner — that is, using ground meat instead of other cuts (pieces) of meat which would require trimming and cutting. The customary way to prepare cream corn chicken rice is to cut chicken thighs (or breast) into fairly small pieces. The name of the dish in Chinese contains the words “雞粒” which means small chicken pieces. So by using ground chicken instead, I am saving us at least 15 minutes. Hurray!
Also of note, this recipe is dairy-free and doesn’t contain any cream. The “cream” in the recipe title refers to the canned “cream style” corn used in the sauce. It’s a gluten-free meal as well if you use tamari instead of soy sauce.
This recipe is the fourth recipe in season 2 of my 30 MINUTE RECIPES series. If you think this looks good, be sure to check out the other recipes in the series of quick and healthy, family meals that can be prepared in 30 minutes or less.
Eat well + be well,
Sonia x
10 minute corn chicken rice - recipe head note:
1.chinese cooking wine - what is it / can it be substituted or omitted
Shaoxing wine is a famous Chinese rice wine from the city of Shaoxing, China. The version pictured above is a Taiwanese version of it - hence is called “Shoasing” because it isn’t from Shaoxing, but can be used as a substitute). Higher quality versions are consumed as a beverage but it’s the inexpensive version that is used ubiquitously in Chinese cooking. It is used in marinades, sauces and braised dishes. It adds a nuanced flavour distinctive to many Chinese dishes. Consider it similar to the use of wine in French and Italian cooking. You’ll need to visit a Chinese grocery store to purchase it. I’ve seen it online on Amazon but at exorbitant prices so I don’t suggest getting it there. If you can’t get your hands on a bottle of Shaoxing wine or other Chinese cooking wine, for this recipe where only 1 tbsp is used in the sauce, you may substitute it with Japanese sake (grab an inexpensive bottle from the LCBO or liquor store), Chinese clear rice wine “michu” if you have it, or dry cooking sherry. If you can’t get any of those or simply prefer not to use it, omit the wine and add a splash more water to make up the liquid for the sauce.
you may also be interested in these other recipes from the 30 minute series:
》20-minute one-pot chinese noodle soup
》easy chinese tomato and egg noodles
》mushroom and egg ‘gyudon’ japanese rice bowls
10-MINUTE CREAM CORN CHICKEN RICE (粟米雞粒飯)
Serves 3-4. See recipe head notes in blog post for tips and info!
INGREDIENTS
1 lb ground chicken
1 garlic clove, peeled
¼ tsp salt
2-3 dashes white pepper powder
1/8 tsp curry powder
1 tbsp Chinese cooking wine – head note 1
2 x 398ml / 14 fl. oz cans of cream style corn
1 tsp toasted sesame oil
½ tsp soy sauce
Splash of broth or water, as needed to thin to desired consistency
High heat oil for cooking
To serve:
Steamed white rice
Scallions for garnish
Drizzle more toasted sesame oil
METHOD
Heat large skillet over medium-high heat. Once hot, drizzle in about 2 tablespoons of oil and add ground chicken. Break apart clumps with spatula. To avoid taking out my knife and chopping board for this recipe, I use a garlic press to mince the clove of garlic directly into the pan. If you don’t own a press, mince garlic with a knife. Add salt, white pepper powder and curry powder. Sauté for 20 seconds. Adjust heat down to medium if it’s getting too hot. Add cooking wine and sauté 20 seconds more or when most of the alcohol smell has diffused.
Pour in cream style corn and bring to a simmer. Add soy sauce and toasted sesame oil. Depending if you like the consistency a little thinner, add a splash of broth or water. Taste and adjust seasonings (i.e. salt, soy sauce, sesame oil) as needed. Serve with white rice. Add a drizzle more sesame oil if you like. Top with scallions (I bunch and cut them with my kitchen scissors directly over the bowls).
Enjoy!
🎥 watch 10-minute cream corn chicken rice video:
Did you make this recipe? Tag me on Instagram at saltnpepperhere so I can see! Or let me know in comments below what you think of this recipe or if you have any questions. I am happy to help! x