During my assignment in Hong Kong I remember we always either have Yam Cha, Roast Duck or visit to Mang Ambo’s for lunch, but for days we don’t, we opt in for lunch box orders. And one thing I noticed my workmates always order in this specific restaurant that specializes in a combo of rice and fried chicken that is drenched in different gravies of your choice. The ones that I can remember are mushroom gravy, black pepper sauce, sweet tomato sauce and this recipe which is corn gravy there are other ones as well but I guess I did not ordered those as these are the ones that I can only remember. These lunchboxes are different from the common ones as the chicken is cooked once 30 minutes before they deliver, placed on a styro box so its still smoking hot on delivery. This type of recipe is popular in Hong Kong and you can have a option of using different meats like fish, beef, pork and chicken, most of the fast food and cafe’s offer this creamed corn sauce topped over piping hot rice.
A very quick and easy way to prepare your chicken, and if you are already tired and bored with the traditional fried chicken then this is good option for you.
4 chicken thighs
2 tsp salt
1 tsp freshly ground black pepper
1/4 cup vinegar
2 cups corn kernels
1/4 cup cream
1 1/2 cup chicken stock
1/2 tsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup water
1 small red onion, minced
2 cloves garlic, minced
1. In a bowl marinate chicken in salt, blackpepper and vinegar for at least 1 hour.
2. Pat dry chicken using paper towel then deep fry. Once cooked set aside.
3. In a sauce pan, saute garlic and onions in peanut oil.
4. Now add corn kernels and stir fry for a minute.
5. Add water and sugar then bring to a boil, simmer for 5 minutes.
6. Add cream and cornstarch mixture then simmer until sauce thickens.
7. Turn of heat then add eggs and give it a good mix. Pour on top of fried chickens then serve.