20121007 Baby Congee with Tofu Sheet

The tofu sheet gives the congee an interesting texture, and Olivia simply can't have enough of this congee. We are both trying to shake off a bad cold this week, so I made this congee for the both of us. For mommy, I replace the water with vegetable stock (using stock cubes), and serve the congee with sesame oil and soy sauce instead.

INGREDIENTS
1/2 cup uncooked rice
3 pints water
4 chicken tenders
1/3 cup diced pumpkin *
1/3 cup diced carrot *
1/2 cup crumbled dried tofu sheet (also called soya bean sheet)

METHOD
1. In a medium pan, bring 3 pints of water to the boil. Add the rice and bring it to the boil again. Lower the heat the medium and cook for 30-45 minutes.
2. Add the chicken, pumpkin, and carrot. Bring it to the boil, then simmer over low heat for about 30 minutes.
3. Add the crumbled tofu sheet and simmer for another 30 minutes, or until the congee reaches your desired consistency.
4. Remove the chicken from the pan and shred them into tiny pieces. Return them to the congee.
5. Remove from heat to cool to handwarm temperature. Serve.

* You can replace them with:
- carrot + sweet corn
- carrot + courgette
- carrot + green peas
- cauliflower + pumpkin
- courgette + pumpkin

20120909 Baby Congee

Congee (also called "jook") is a common first baby food in Chinese culture. I often make congee myself whenever I feel a bit under the weather. As Olivia is now 7 months old, I made her a thick congee with chicken and some vegetables. As the rice and vegetables are so soft, I can just puree the chicken and serve the congee to Olivia. As I made a huge pot of congee, I ate some for lunch and dinner myself. To add more flavors, I drizzle the congee with some soy sauce and sesame oil, yum!
(By the way, I haven't taken any pictures of the congee as baby food at this stage just looks like mush anyways.)

INGREDIENTS
1 cup short grain rice
4 cups water
4 cups home made vegetable stock*
1/2 cup diced carrots
1/3 cup diced courgette
1/3 cup tiny cauliflower florets
150g diced chicken filet

METHOD
1. In a large pot, bring the water, vegetable stock, and rice to the boil. Lower the heat, cover the pot (leaving the lid cracked), and cook for about half an hour.
2. Add the carrot, courgette, cauliflower, and chicken. Bring to the boil, then simmer over medium low heat for another 30-45 minutes. Stir occasionally.
Cook the congee for longer or add some boiling water in order to get the right consistency.
3. Remove congee from heat. Scoop out the chicken to puree them. Return the chicken to the pot and mix well. Cool the congee with the lid on.

*To make baby-friendly vegetable stock, bring to the boil 4L of water and 200g of mixed vegetables (onion, carrot, celery stick, prei). Simmer over medium low heat for about 2 hours, or until the content is halved.