Chicken Simmered in Creamed Corn
45 minutes
Marinated chicken is first stir fried and then simmered in a creamed corn sauce. It's wonderful as it is, but if you prefer a thicker sauce, add a little cornflour and water towards the end. Great comfort food.
tonytsang
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Ingredients
Serves: 4
- MARINADE
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 teaspoon oil
- 1 tablespoon cornflour, mixed with 1 tablespoon water
- 6 skinless chicken breast fillets, finely sliced
- SAUCE
- 1 tablespoon melted butter
- 1 (410g) tin creamed corn
- 1/2 cup (125ml) water
- 1/2 teaspoon caster sugar
- 1 teaspoon salt
- 1/2 cup (125ml) milk
- 1 tablespoon oil
- 1 medium onion, finely sliced
- 100g frozen corn
Directions
Preparation:15min ›
Cook:10min ›
Extra time:20min marinating ›
Ready in:45min
- In a large shallow bowl, mix together the salt, sugar, white pepper, oil and cornflour slurry. Add the chicken pieces, turn to coat and let sit for 20 minutes.
- Meanwhile in a medium bowl, mix together the butter, creamed corn, water, caster sugar, salt and milk to make the sauce. Set aside.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the onion with a little salt until soft, about 3-4 minutes. Stir in the chicken and fry until both sides turn brown, 3-4 minutes. Add the corn and stir well.
- Add the sauce, mix well and allow to heat through, 1-2 minutes. Once boiling, cover and allow to simmer for 3 minutes. Serve hot.
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