Today, I am in a wee bit of a rush. As Keya was busy playing by herself, I grabbed my chance to update my other food blog (http://chomp-chomp-gulp.blogspot.sg/) … And as I was just starting to write this post, I realised what the time was and that I need to get this done super quick as I also need to organise lunch for us and little K. So I am going to cut my usual jibber-jabber short and just give you a quick note about the recipe.
I made this chicken soup for K two weeks ago when it seemed that she was on the brink of a cold. She seemed loved the flavours that the fresh ginger and sesame (her first exposure a south-east asian inspired flavours). I know it made her feel better as she slept well that night inspite of being a bit sniffly.
Nutrition report: Great source of protein and vitamins (due to added veggies), fresh ginger and sesame make this especially comforting to have during an illness.
– 1 cup chicken, cut into small dices
– 4-5 tbsp grated carrots (or finely chopped for an older child)
– 2 tbsp finely chopped broccoli (optional)
– 1 small onion, finely chopped
– A small piece ginger, peeled and finely chopped
– 1 tsp white sesame seeds
– a pinch of salt and pepper
1. In a pot, boil the diced chicken till cooked. Skim off any foam that rises to the surface during the cooking. Retain the cooking water.
2. In a non-stick sauce pan heat a teaspoon of olive oil. Add the fienly chopped ginger along with the sesame seeds. Saute for a minute and add the finely chopped onion. Saute onion for a few more minutes and add the grated carrot and broccoli. Stir well and add 1/2 a cup of water to the pan. Cover and cook for a few minutes till the vegetables are cooked and soft.
3. Add the boiled chicken pieces and the water from the boiled chicken (stock), to the pan and stir. Season the soup with salt and pepper. Bring the soup to a full boil and then turn off the heat. Cool down till its at a safe temperature to feed your baby.
As Keya still is still learning to chew, and cannot yet handle chicken pieces, I simply pureed the soup and added a bit of cooked brown rice for some familiar texture. For an older baby who is willing to experiment, you can add some soya sauce instead of the salt.
This soup is best consumed within 24-36 hours of making (when in the refrigerator), although it will keep well if the unused portion is frozen immediately for up to a week. ( I haven’t tried freezing it longer that that)