Rainbow Porridge

(Serves 10 persons)

Ingredients

195 g fragrant rice, washed and drained
3 l water
2 chicken breasts
1 medium – sized onion (cut into 8 wedges)
1 cm ginger, sliced
1 small- sized carrot, grated
50 g snow peas, sliced
1 small sized potato, grated

Methods

• Boil 3 cups of water. Add ginger, onions and chicken .Cook for 10 -15 minutes. Remove chicken from stock and discard the skin, bones and shred chicken.
• Add the chicken bones back into the stock. Pour 10 cups of water to the stock.
• Add rice into chicken stock and cook under low heat until you get the desired porridge consistency. Remove chicken bones and onions from the porridge.
• Mix in chicken and vegetables. Cook for 10 – 15 minutes.

For infants 6 – 8 months, this recipe can be served after being mashed. As for older children, porridge is soft enough to be eaten and need not to be mashed.

Oat Porridge With Fruit

(Serves 2 persons)

Ingredients

15 g Oatmeal
100 ml Expressed breast milk or milk
10 g Fresh banana, apple, mango or papaya – mashed
100 ml Water

Methods

• Cook the oatmeal in 1/2 cup of water.
• When the mixture begins boiling, lower the flame and simmer until thick and soft.
• Add the milk. Cook for another one minute.
• Remove from flame and let it cool.
• Mix in fruit just before serving.

This recipe is suitable for all ages of children.

Rice Porridge With Minced Chicken And Carrot

(Serves 2 persons)

Ingredients

10 g Uncooked rice
6 g Chicken meat – minced finely
10 g Carrots – chopped finely and boiled until tender
500 ml Boiled chicken stock

Methods

• Cook rice with stock in a pot. Stir occasionally.
• When rice has become porridge, add in carrots and minced chicken. Simmer until cooked.
• Cool and serve.

For infants 6 – 8 months, this recipe can be served after it mashed. As for older children, porridge is soft enough to be eaten and need not be mashed.

Fish Mee

(Serves 2 persons)

Ingredients

12 g Chicken fillet – sliced thinly
20 g Anchovies – grind finely
10 g Mee
3 g Spinach or mustard leaves ( choy sum/ sawi ) – chopped finely
500 ml Boiled chicken stock

Methods

• Boil the mee in a pot of water until soft. Drain and rinse with cold water.
• Chop the mee finely. Set aside in a bowl.
• Cook the chopped spinach / mustard leaves in the stock until tender.
• Add in fish fillet and mee to the soup and boil for 1 minute.
• Let it cool slightly and serve.