Chicken Carrot Porridge Baby Food

Chicken Carrot Porridge Baby Food
*for babies (7)9 months+

Ingredients:

20 g Sweet Rice

5 g Baby Carrot

15 g Chicken Tender

1/3 cup Water (for soaking the rice)
1 cup Water (for parboiling the baby carrot)

200 ml Filtered Water

Instructions:

Wash sweet rice twice, then place in a small bowl with 1/3 cup water. Let it soak for 30 minutes; then drain the water (or you may keep the drained water for later use if needed); set the soaked rice aside.

In a small saucepan, add-in 1 cup filtered water, and bring to a boil. Add-in the baby carrot, and parboil until they start to soften but not fully cooked. Drain and discard the water. Minced the baby carrot, and set aside.

In another small saucepan, pour-in the (200 ml) filtered water and bring to a boil.

Add-in the chicken tender; let it boil for a few minutes.

Remove the chicken, and shred it to bits. Set aside.

Strain the chicken stock into a bowl.

Minced Carrots, Shredded Chicken, and Soaked Sweet Rice.

In a mixer or blender, add-in the soaked rice; then pour-in the chicken stock.

Grind till the sweet rice is grounded fine.

Transfer the grounded rice into a small pot, and bring to a boil. Add-in the shredded chicken and minced carrots. Cook on low heat for about 15~30 minutes or until the grounded rice becomes soft, stirring occasionally. (*If and when required, just add a little water drained from the soaked rice.)

Remove from heat, and serve warm in a bowl.

Chicken Congee 雞粥 (Chinese Rice and Chicken Porridge)

Chicken Congee 雞粥 (Chinese Rice and Chicken Porridge)

Ingredients:

750g Chicken, cut into serving pieces

5 cups Water

1 1/2 tbsp Chinese Rice Wine

1 knob Fresh Ginger, jullienned

1 Scallion, halved crosswise and smashed

1/4 tsp Salt

1/2 cup Long-grain Rice

Accompaniment:

Scallions, sliced thinly

Chili threads

Hard-boiled Eggs

Asian Sesame Oil

Black Pepper

Instructions:

In a large pot, bring chicken and water to a boil, skimming froth.

Add-in rice wine, ginger, scallion, and salt. Uncovered, cook at a bare simmer for 20 minutes, or until breast meat is just cooked through.

Trasfer 1 breast half, set aside; and continue cooking stock at a bare simmer for 1-2 hours. Skim froth as necessary.

Meanwhile, cool chicken breast long enough to remove skin and bones; returning skin and bones to stock.

Cool breast meat completely and tear into shreds. Set aside.

Pour stock into another large pot through a large sieve, and discard solids. (You should have about 3 cups: if less, just add water.)

Add-in rice. Bring to a boil and stir.

Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 hour, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)

Season with salt. Place in a serving bowl, topped with chicken, hard-boiled eggs, scallions, and chili threads.

Serve with sesame oil and black pepper. Enjoy!!

Champorado (Chocolate Rice Porridge)

Champorado (Chocolate Rice Porridge)

Ingredients:
1/2 cup glutinous rice, washed
1 1/2 cups water
1/4 cup refined sugar
1 tsp. salt
4 tbsp. pure cocoa powder
3 tbsp hot water
1/2 cup thick coconut milk
condensed, fresh or evaporated milk, to drizzle
cinnamon (optional)

Instructions:
In a saucepan, combine the glutinous rice and water, and bring to a boil for 10 minutes. Stir occasionally to keep the rice from sticking to the bottom of the pan.
Dilute the cocoa powder in 3 tbsp. of hot water until dissolved, and pour in the saucepan and mix well.
Mix the sugar, and salt into the rice.
Reduce heat to low and continue cooking until the rice is tender.
Add the coconut milk to the mixture and stir well to combine.

Pour in a serving bowls and drizzle with condensed or evaporated milk and serve immediately.

Note:
You can sprinkle a dash of cinnamon for a kick of spice.