This baby congee is a little more labor intensive, but my reward is always those kicking little legs. And it's so delicious that I have to confess to saving a portion for myself every time. Try it!
Chicken has "yang" elements and is considered "heaty" food, so I only serve this congee to my baby occasionally and never when she is unwell. It is hence also only suitable for babies over a year old.
AROMATIC CHICKEN CONGEE
A - Chicken
1 bone-in chicken breast
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
B - Vegetables
2 carrots, diced into small baby bite-sized pieces
2 potatoes, diced into small baby bite-sized pieces
C - Rice
4 tbsp white long-grain rice, rinsed thoroughly
*****
A - Place chicken in a saucepan and cover with 1" of water. Bring to a boil.
B - Lower the heat to a simmer. Add in diced vegetables. Simmer for 2-3 hours. Note: Sometimes I add 1 diced tomato as well.
When the chicken stock is ready, take the chicken breast out. Using a fork and knife, separate out the chicken meat and dice into small baby bite-sized pieces.
C - In a separate saucepan, cover the rice with 1" of chicken stock. Bring to a boil and then lower heat to a simmer. Cook until the rice has been reduced to a thick consistency.
Mix in the diced chicken and vegetables. Then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
No comments:
Post a Comment