Cream Corn And Chicken

Cream corn and chicken over rice
Cream corn and chicken over rice is a very common dish in Hong Kong style cafes. I love to eat it. It’s simple, hearty and comforting. I like to sprinkle lots of black pepper onto it too. One day I was craving for it so I decided to make my own. I wanted to make it differently because the first time I made it it tasted a bit bland. Got to the market and got ground chicken meat, onion, garlic, smoked ham (I always try to find ways to use smoked ham), and 3 cans of cream corn.

Here’s the full list of ingredients:
1 pack of ground chicken meat
1 large onion
Few cloves of garlic
1 pack of smoked ham (but really use as much or as little as you want)
3 cans of cream corn
Five spice powder
Salt & pepper

I diced up the onion and some garlic. I added 1/3 of the onion, some garlic, five spice powder, and salt/pepper with the ground meat. Mix. Add oil and heat up a pan that will hold 3 cans of cream corn. Add oil and cook the ground meat till its done. While the meat is cooking, dice up the smoked ham. Take the meat out. Add more oil if needed and throw in the rest of the onion and garlic. Saute until onion is translucent and add the smoked ham. Stir. Add salt and pepper. Give some nice coloring to the ham. Then add the ground chicken back in. Stir. Dump all 3 cans of cream corn into the pan. Give it a good stir and bring it to a boil. Now taste it. I let it simmered on a low heat for 30mins while I got my rice ready.
Ohhh it was sooo good. Great winter food. The five spice gave the ground chicken a nice sweet taste. I made enough for 3 adults plus 2 lunches. Why I used ground chicken meat instead of regular meat. Well I have a bottle of five spice, so I’ve been thinking what I can add five spice powder to.

  • bonnie tsang

    wow, I just ate dinner and this is making me hungry again. :P