Chicken Congee Recipe
Gluten-free No-added-salt Dairy-free No-added-egg
- 1 chinese spoon jasmine rice (soaked in water for an hour)
- 1 small chicken drumstick
- 1 slice pumpkin, diced
- 2 shiitake mushrooms, chopped
Stove or oven method:
Boil rice in 500 ml water over high fire. Add chicken, pumpkin, mushroom and lower fire.
Remove chicken after 10 to 15 minutes (the juice should run clear when poked with fork) and leave to cool. Remove the skin and start to peel chicken into fine shreds.
Boil congee for another 5 to 10 minutes or until rice has "opened up". Turn off fire.
Cool to suit baby and serve with shredded chicken
This perennial Asian favourite is suitable for ages 7 months and above. Always adjust the texture of ingredients to suit baby. If baby is still very new to solids, chop or slice more finely.
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