Chicken, Pea & Sweetcorn Sauce

You need plenty of sweetcorn and lots and lots of peas.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 3 Prep: 5 min Cook: 10 min

Ingredients

Chicken thigh 1
Tinned sweetcorn 1 (160g)
Onion (medium) 1/2
Green peas same as sweetcorn
Salt & pepper as required
Chicken stock cube 1
Water 50-100ml
White wine 2 tbsp
Soy sauce 1 tbsp
Potato starch in a bit of water as required
Egg 1

Method

1
Here are the ingredients. Season the whole chicken thigh with salt & pepper and microwave for 2 minutes. Keep the juice.
2
Put the finely chopped onion in a frying pan with some oil and fry until softened. Add the sweetcorn with brine, the green peas and the diced cooked chicken and juice.
3
Add the seasoning ingredients from the stock cube to the soy sauce and simmer for a few minutes to reduce.
4
Adjust to taste then add the potato starch to thicken. Pour over the beaten egg and transfer on top of some cooked rice when the egg is half cooked.

Tips & Note

The sweetcorn makes the idish a bit sweet, but serve with some chilli oil as a counterbalance.

Chicken, Pea & Sweetcorn Sauce

You need plenty of sweetcorn and lots and lots of peas.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 3

Prep: 5 min

Cook: 10 min

Ingredients

Chicken thigh 1
Tinned sweetcorn 1 (160g)
Onion (medium) 1/2
Green peas same as sweetcorn
Salt & pepper as required
Chicken stock cube 1
Water 50-100ml
White wine 2 tbsp
Soy sauce 1 tbsp
Potato starch in a bit of water as required
Egg 1

Chicken, Pea & Sweetcorn Sauce

Recipe ID :530 Posted on 13 MAY 2015

Serves 3

Prep 5min
Cook 10min
views 3,894
printed 175

saved 1

You need plenty of sweetcorn and lots and lots of peas.

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Ingredients

Print Ingredients Email Ingredients
1
1 (160g)
1/2
same as sweetcorn
as required
1
50-100ml
2 tbsp
1 tbsp
as required
1

Method

Prep
5min
Cook
10min
1
Here are the ingredients. Season the whole chicken thigh with salt & pepper and microwave for 2 minutes. Keep the juice.
2
Put the finely chopped onion in a frying pan with some oil and fry until softened. Add the sweetcorn with brine, the green peas and the diced cooked chicken and juice.
3
Add the seasoning ingredients from the stock cube to the soy sauce and simmer for a few minutes to reduce.
4
Adjust to taste then add the potato starch to thicken. Pour over the beaten egg and transfer on top of some cooked rice when the egg is half cooked.

Tips & Note

The sweetcorn makes the idish a bit sweet, but serve with some chilli oil as a counterbalance.

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Torajiro Kuruma
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