(REVISED) Basic Chicken Vegetable Puree

I finally found the original basic recipe of chicken and vegetable puree for babies. Digging through my computer, finally I found it burried inside my non-recipe folder *duh*.

Chicken Vegetable Puree

1 free range chicken leg, skin removed (ayam kampung)
1/4 tomato (pick big, red, sweet and juicy), diced n deseed
1 shallot
1/4 onion, diced
2-3 cloves garlic
1/4 stick carrots, sliced
2 red potato, sliced

1. Using butter, brown shallot and onion, followed by garlic, add tomato, stir until soft.
2. Add boiling water to about 1/3 of saucepan, then put potato and carrrot. Let simmer for 15 minutes.
3. Last, add chicken leg, cover with more boiling water until barely covering the chicken.
4. Turn up the heat to high, cover. Once boiling, switch to low heat and simmer for another 2 hours. Let cool, take out chicken, debone, discard bone, put meat and everything else into blender and puree. Steam 15 min before serving.

Note: you can replace water with chicken stock

Orange Chicken Experiment

I've been wanting to try making orange chicken for a while but haven't get around to do it. It's always haunt me how to get it right, the right combination of ingredients, etc. Finally, I decide to make one and see how it turns out. Well, I have to say it's not bad! Next time around, I will probably add a lil bit more orange juice and honey. As for the chicken, it's suppose to be cubed, but my maid minced it without asking me so minced it is.

Orange Chicken

3/4 cup orange juice (About 2 Navel oranges)
1/2 cup chicken stock
1/2 tsp orange zest (optional)
2 tsp light soy sauce
1 tbsp honey (i use manuka honey)
1/4 tsp mustard powder
2 deboned chicken thigh, cubed
1 clove garlic, minced
1/4 small onion, minced
1 1/2 tbsp ginger, finely minced

1. In a heavy bottomed saucepan, mix orange juice, half of chicken stock, orange zest, honey, mustard powder and soy sauce. Cook over low heat until it reduced to half. Strain and put it aside.
2. On low heat, sautee onion until translucent, add minced ginger and sautee until fragrant and last, add garlic and sautee for about 30 seconds.
3.  Once the garlic is cooked, add chicken cubes and orange sauce immediately. Let it cook for about 1 minute, then add the other half of chicken stock. Once the chicken is done, let it simmer until the sauce thicken.
4. Let it cool, serve with plain white rice.

Chicken Vegetable Puree

When I was having a hard time feeding Gwynnie and every mealtime was a major battle.  My friend, Shera gave me this recipe. It's a wonderful recipe and a life saver. I don't have a picture of the puree since Gwynnie has moved on from puree to toddler food by the time I started this blog. Sorry about that! But please do share the picture if you decide to make one for your baby.

This recipe is amazing, it has very nice aroma that even made my husband and I wanted to take a bite of it.

Disclaimer for this recipe: the quantity of the ingredients (except for the chicken) are not exact, it's a rough estimate. I always approximate how much vegetables i have to put in this dish.

1 chicken thigh
1 cup chicken stock
1 clove garlic, thinly sliced
1 clove shallot, thinly sliced
1/4 onion, minced
1/2 big red tomato
1/3 small carrot or butternut squash
1 small potato or sweet potato
celery
1 tbsp butter

1. In a heavy bottomed saucepan on low heat, melt butter and sautee onion until translucent, add garlic & shallot, cook for about 1 minute.
2. Add tomato, sautee for another minute. Add carrot, potato & celery, sautee for about 2 minutes.
3. Pour the chicken stock until it slightly cover the vegetables. Let it simmer for about 3 minutes. Add the chicken thigh and add more stock barely covering the chicken.  Put on the lid and let it simmer for 1 hour or until the meat comes off from the bone and stock has reduced more than half.
4. Remove bones from chicken and let it cool before putting it in food processor.
5. Puree and serve.

You can always replace the vegetables with any vegetables you want to put. Mushroom, celery, broccoli, you name it. I used to change the vegetables selection every 2-3 days.