Chinese Chicken

Warm up winter days with this vibrant and gently spiced meal designed specifically for little ones age 4 to 6 months. Featuring tender chicken breast, wholesome rice, crisp Chinese cabbage , a fragrant pinch of curry, a splash of refreshing lemon juice, and a smooth drizzle of olive oil, this carefully steamed recipe introduces your baby to exciting new flavors and a velvety, nourishing texture for their early weaning adventure.

Preparation time
16 min

Cooking time
24 min

Portion size
235 g

Season
Winter

List of ingredients
2 pinches of curry
160g of Chinese cabbage
40g of rice
30g of chicken breast
½ lemon juice
½ tsp olive oil
Age 4 to 6 months

Step by step
Put the rice in the rice cooker with 45 ml (3 tablespoons) of water.
Fill the water water tank to level 3 and start cooking.
Cut the Chinese cabbAge into strips and soak it in fresh water.
Cut the chicken breast into small 1 cm cubes.
At the end of cooking, remove the rice cooker from the steamer basket. Discard the cooking liquid.
Place the Chinese cabbAge in the steamer basket.
Place the chicken breast in the steamer basket.
Fill the water water tank to level 3 and start cooking.
Reserve the cooking juices Put the cooked food of the basket into the bowl.
Put the rice in the bowl.
Pour the olive oil into the bowl.
Put the curry in the bowl.
Add the juice of half a lemon (preferably lime) to the mixture.
Add some of the cooking juices depending on the desired texture.
Mix the cooked food of the bowl.