Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-size pieces
- 1 cup glutinous rice, washed and drained
- 2 cups water
- 1 can (15 oz) creamed corn
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the onion, garlic, and ginger. Sauté until fragrant and the onion is translucent.
3. Add the chicken and cook until browned on all sides.
4. Add the glutinous rice and water. Stir to combine.
5. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the rice is cooked.
6. Add the creamed corn and coconut milk. Stir to combine.
7. Season with salt and pepper to taste.
8. Simmer for another 10 minutes or until the sauce thickens.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 35g
- Protein: 25g
- Sodium: 300mg
- Fiber: 3g
- Sugar: 8g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork belly.
- Glutinous rice can be substituted with regular rice or quinoa.
- Creamed corn can be substituted with fresh or frozen corn kernels.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add vegetables such as carrots, bell peppers, or green beans.
- Use seafood such as shrimp or fish instead of chicken.
- Add spices such as turmeric or curry powder for a more flavorful dish.
Tips and Tricks:
- Rinse the glutinous rice several times to remove excess starch.
- Use a wooden spoon or spatula to prevent the rice from sticking to the bottom of the pot.
- Adjust the amount of coconut milk to your preferred thickness of the sauce.
- Garnish with chopped scallions or cilantro for added flavor and color.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a large bowl or individual bowls.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Garlic bread
Suggested Side Dishes:
- Steamed vegetables such as broccoli or bok choy
- Fresh salad
Troubleshooting Advice:
- If the sauce is too thick, add more coconut milk or water.
- If the rice is too dry, add more water and simmer for a few more minutes.
Food Safety Advice:
- Make sure the chicken is cooked through before adding the creamed corn and coconut milk.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Ginataang mais is a traditional Filipino dessert made with coconut milk and sweet corn. This savory version with chicken and glutinous rice is a popular main dish in the Philippines.
Flavor Profiles:
- Creamy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot with steamed rice and a side of steamed vegetables or fresh salad.
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Region: Philippine