Cream corn chicken rice

Step 1

Cut chicken thigh into cubes

Step 2

Then, marinate chicken add 1/4 teaspoon of garlic powder and 1/4 teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.

Step 3

After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.

Step 4

Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.

Step 5

Pour 1/2 cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.