Corn Rice & Creamy Red Sauce Chicken · PrimedTable
Singaporean-Malaysian🍚 Starches
Corn Rice & Creamy Red Sauce Chicken
A classic Singaporean/Malaysian festive pairing featuring fragrant corn rice paired with a creamy red sauce chicken. The corn rice is infused with pandan leaf, chicken stock, and evaporated milk with a hint of turmeric-based flavour, while the chicken is braised in a rich red sauce made from dried chilies, aromatics and tomato, finished with evaporated milk for extra creaminess. Ideal for Raya celebrations and special occasions.
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Adapted from a video by Che Nom
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ginger1 inch piece, for blending into spice paste1
dried chiliesabout 15–20, soaked then blended with other aromatics15
tomatoabout 2–3, coarsely chopped2
palm sugar2 tbsp
oyster sauce2 tbsp
seasoning powder½ tbsp
evaporated milk½ can
red onionlarge, sliced into rings1
cinnamon stick1
star anise1
pandan leaf1
coriander leaveschopped for garnish~2-3 tbspest.
Steps
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1
Cut the whole chicken into 10 pieces, rinse thoroughly, then rub with turmeric powder and salt.
2
Fry the chicken in hot oil until halfway cooked to keep the meat tender; fully cooking would make it dry when braised in sauce. Drain and set aside.
3
Coarsely chop 2–3 red onions, then blend with 5 garlic cloves, 1 inch ginger, and 15–20 soaked dried chilies into a smooth spice paste.
4
In the reserved chicken frying oil, toast the cinnamon stick and star anise, then sauté a sliced large red onion and pandan leaf until softened and fragrant.
5
Add the spice paste and stir-fry over medium-high heat until completely broken down and fragrant with visible oil separation, indicating it is fully cooked.
6
Add the coarsely chopped tomatoes and stir until softened and broken down—tomatoes help thicken the sauce and add natural sweetness.
7
Stir in palm sugar, oyster sauce, and seasoning powder until combined; the sugar will deepen the sauce's colour.
8
Add the half-fried chicken and stir to coat evenly in the sauce, adding a splash of water if needed for more liquid.
9
Pour in half a can of evaporated milk and stir gently; the sauce will become richer and more beautiful in colour. Evaporated milk adds creaminess without cholesterol or trans fats.
10
Add a red onion sliced into rings and cook briefly until slightly wilted but still with some crunch.
11
Turn off the heat and garnish with chopped coriander leaves. The creamy red chicken is ready to serve.
12
Measure 4 cups basmati rice, rinse well, soak for 30 minutes, then drain.
13
Thinly slice a large red onion; coarsely chop 5 garlic cloves and 1 inch ginger, then blend into a paste with a little water.
14
Take 1 corn cob and scrape off the kernels.
15
Heat 1/2 cup cooking oil and 2–3 tbsp ghee in a pot, then toast the cinnamon stick, cloves, star anise, and cardamom until fragrant.
16
Add the pandan leaf and sliced onion, sauté until the onion softens and becomes fragrant.
17
Add the garlic-ginger paste and stir-fry until fragrant and the garlic is fully cooked with no raw taste remaining.
18
Stir in the corn kernels, then add the drained rice and stir-fry for 1–2 minutes to coat the rice with the aromatics.
19
Pour in 4 cups water, add 2 cups evaporated milk, 4 tbsp sweetened creamer, 1 chicken stock cube, and 3 drops yellow food colouring. Stir well, taste, and adjust salt if needed.
20
Transfer to an electric rice cooker and cook according to the normal rice cooking setting until done.
21
Once cooked, gently fluff the rice with a fork. If desired, drizzle a little ghee over the hot rice to enhance the aroma and flavour.
22
Plate the corn rice alongside the creamy red sauce chicken and serve. Pairs beautifully with pickled cucumber on the side.
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