Yummy Baby Foods: Chicken Porridge

Porridge is such comfort food. Of all the recipes I have for Hannah’s porridges, the chicken porridge has the best flavour.

Ingredients (serves 1 chinese bowl)

  • White rice (1 chinese spoon)
  • Brown rice (1/2 chinese spoon)
  • Chicken breast meat (1 small slice: 6 cm by 4 cm by 1 cm)
  • Spinach (2 big leaves)
  • Potato (1 small)
  • Carrot (1 small)
  • Ginger (1 thin slice: 2cm x 2cm x 0.5cm)
  • 250 ml home-made chicken stock

Method

  1. Put the chicken stock into the ceramic pot of the slow cooker and bring it to a boil over the stove.
  2. Add both white and brown rice, and a slice of ginger.
  3. Transfer the ceramic pot to the slow cooker, cover it, set it to ‘high’ and let it cook for about 1 hour.
  4. In the mean time, boil water for the steaming of vegetables.
  5. Slice the peeled potato, peeled carrot and spinach thinly and spread them out on a plate.
  6. Steam the vegetables for 15 minutes. (Do not overcook the potato as it can become gummy.) and then puree / mash.
  7. Put the chicken meat into the slow cooker at 45th minute into cooking. Allow 10 mins for the meat to be cooked.
  8. Take out the meat and use 2 forks to shred the chicken meat into tiny bits.
  9. After one hour of cooking the rice, add the vegetable puree and shredded chicken into the slow cooker. Stir well to mix.
  10. The porridge is ready to be served. Scoop it out into a small bowl and cool it to a just warm temperature by placing the bowl into a bigger bowl containing tap water.

Bon appetit!

Chicken-porridge