10-Minute Chinese Corn Chicken Rice
This 10-Minute Chinese Corn Chicken Rice is my take on the 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 hack my Speedy Chicken Katsu Dinner — using ground meat! The customary way to prepare this dish involves cutting chicken thighs (or breast) into small pieces. The name of the dish in Chinese contains the words “雞粒” which means small chicken pieces. But it takes considerable time to prep chicken that way - trimming excess fats and cutting into really small pieces. Using ground chicken saves us at least 10-15 minutes of prep time. Hurray!
As simple as this dish is, it delivers flavour thanks to sweet corn (canned at their peak) and three seasonings that make all the difference: soy sauce, Curry powder and Chinese Shaoxing wine. These are my simple flavour weapons to bring depth and interest to this dish — one that would otherwise taste one-dimensionally corn.
🎥 Watch my video for 10-Minute Chinese Corn Chicken Rice
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,
What you’ll need:
Ingredients for 10-Minute Chinese Corn Chicken Rice
Canned Cream-Style Corn - essentially corn niblets in a cornstarch-thickened liquid which makes it a perfect shortcut for this recipe. In spite of its name, “cream-style corn” does not contain any cream or dairy
Ground chicken - requires no prepping and is how this meal can be made in 10 minutes
Garlic - I say 1 to 2 cloves but do measure with your heart :)
Curry powder - this may seem unusual but mild curry flavour pairs incredibly well with sweet corn. I use the Japanese brand S&B Oriental Curry Powder but you can use your favourite mild curry powder blend
Shaoxing Wine / Chinese - ubiquitous in Chinese cooking, it adds a wonderful nuanced flavour distinctive to many Chinese dishes. Consider it similar to the use of wine in French and Italian cooking. You’ll likely need to visit a Chinese grocery store to purchase it
Soy sauce - adds umami; can sub with tamari for gluten-free
Toasted sesame oil - Asian sesame oils are ‘toasted’ or ‘roasted’ and has a deep brown colour and fragrant aroma. Kadoya and Ottogi are easily accessible brands to use. Tip for fellow Torontonians - Galleria’s house brand of sesame oil is super fresh and fragrant.
White pepper powder - to Chinese cooking what ground black pepper is to western cuisines, white pepper powder is milder and earthier in flavour compared to black pepper
Scallions - for finishing and adds a nice vegetal bite
High heat oil for cooking
Steamed white rice for serving
Recipe Notes for 10-Minute Chinese Corn Chicken Rice:
Shaoxing wine / Chinese cooking wine - what is it and can it be substituted or omitted
Shaoxing wine is a famous Chinese rice wine from the city of Shaoxing, China. Note - The version pictured above is a Taiwanese version hence called “Shoasing” because it isn’t from Shaoxing, but can be used in exactly the same way. 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 recipes:
10-Minute Chinese Corn Chicken Rice (粟米雞粒飯)
10-Minute Chinese Corn Chicken
This Chinese Corn Chicken Rice is my take on a popular homestyle Cantonese dish but my version takes only 10 minutes to make. As simple as this dish is, it delivers flavour thanks to sweet corn (canned at their peak) and three seasonings that make all the difference: soy sauce, Curry powder and Shaoxing wine. So easy and so good on rice!
Ingredients
Instructions
- 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, 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 and add to chicken. Add salt, white pepper powder and curry powder. Sauté for 20 seconds. Lower heat to medium if it’s getting too hot. Add Chinese Shaoxing 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!
Notes
- Shaoxing wine / Chinese cooking wine - what is it and can it be substituted or omitted. Shaoxing wine is a famous Chinese rice wine from the city of Shaoxing, China. Higher quality versions are consumed as a beverage but the inexpensive version is used ubiquitously in Chinese cooking. 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), 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 and replace with a splash more water or broth to make up the liquid for the sauce.
Nutrition Facts
Calories
437Fat
20 gSat. Fat
4 gCarbs
45 gFiber
3 gNet carbs
43 gSugar
7 gProtein
24 gSodium
966 mgCholesterol
98 mgDisclaimer: nutritional information is auto-generated and should be used as an approximation.
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
Hi, I’m Sonia
I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!
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