Food

Tip

This recipe feeds an entire family, babies included.

Edward’s Ginger Chicken

Renée Elliott of Planet Organic offers delicious solutions to the kid food/ adult food dichotomy with exciting and nutritious recipes for all in her new cookbook Me, You and the Kids, Too. Each recipe was created with the entire family in mind, with slight tweaks on how to prepare the ingredients for infants 6-9 months, 9-12 months and then 12-months and up.

Makes 2 adults, 1 child and 1 baby

½ cup extra virgin olive oil

3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets

7 spring onions, finely sliced

2 ½ tablespoons finely chopped root ginger

1 ½ teaspoon chilli powder

2 cups chicken stock

1 teaspoon black peppercorns

1 tablespoon cane sugar (replace with 1 tablespoon brown rice syrup for goop cleanse)

1 tablespoon tamari soy sauce or shoyu soy sauce

1 tablespoon cornflour, ground arrowroot or crushed kuzu (use arrowroot or kuzu for goop cleanse)

2 cups cooked brown basmati rice

1 teaspoon salt

steamed broccoli, cut into bite-sized florets, to serve

1. Heat the oil in a large, heavy-based frying pan over a medium-high heat. Add the chicken and cook for 3-4 minutes on each side until browned.

2. Add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan. Bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.

3. In a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste. Remove the chicken from the frying pan and stir the cornflour mixture into the liquid remaining in the pan. Stir over a medium heat for 5 minutes or until the sauce is thick and glossy. Put the cooked brown basmati rice in a large bowl, add the salt and mix well. Serve the chicken with the sauce poured over the top and with the rice and steamed broccoli.

FOR 6-9 MONTH-OLD INFANTS: CHICKEN, BROCCOLI & BROWN BASMATI RICE PURÉE

Put 2 tablespoons of the cooked brown basmati rice, 1 ¾ oz of the browned chicken and a generous ½ cup boiling water in a saucepan. Bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. Add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. Transfer to a blender and add 3 tablespoons water. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.

FOR 9-12 MONTH-OLD INFANTS: CHICKEN, VEGGIES & BROWN BASMATI RICE

Put 2 tablespoons of the cooked brown basmati rice, 1 ¾ oz of the browned chicken, 1 teaspoon of the spring onions and a generous ½ cup boiling water in a saucepan. Bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. Add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. Transfer to a blender and add 3 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.

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