Caritas Fung Wong Fung Ting Home for the Elderly - Entries [Click on the icon next to the photo to browse the short video]
 
Chef: Zhang Shaowei   
Apprentice:
He Weihan (Chinese Culinary Institute Diploma in Chinese Culinary Arts)
Gigi Lam (Higher Diploma in Integrated Social and Health Services, Hong Kong Institute of Vocational Education, Shatin Campus)
 
Theme of the work: My boyhood
Main dish: Jinhua Yushu Chicken (IDDSI Level 4 and 5)
Side dish 1: Zhu Bao Ping An Golden Chicken (appetizer) (IDDSI level 6)
Side dish 2: Pumpkin stewed egg white (dessert) (IDDSI level 4)
 
Creativity and design concepts
 
In Chinese culture, chickens are used to cook dishes during festivals. I hope that the elderly with dysphagia can also enjoy festive foods, which will bring back their delicious memories and feel the festive atmosphere.
The money chicken is already made in small restaurants due to its complicated production. Therefore, I hope to use a simple production method to bring the taste of the past to the elderly. It is placed on bamboo for decoration, which means that bamboo brings peace. Jinhua Yushu Chicken is a colorful, attractive and traditional dish. I have been serving the elderly for many years. I saw some residents gradually switching from regular meals to soft meals. I felt angry and wanted to put some thought into cooking dishes for the elderly that would make them happy. This would also add meaning to my work. and satisfaction.
 
story behind
 
When I was a child, I lived in the city with my family and lived in poverty. My mother had to go out to work, so the housework and cooking were left to us brothers. We usually had light meals, but during major holidays, my mother would personally buy chickens. I was responsible for cooking the plain-cut chicken, and my mother was responsible for buying roasted rice noodles after work. I especially liked the golden chicken that my mother bought. It was fragrant and delicious! Although the family was crowded into a cramped living quarters, everyone happily talked and laughed during the holidays. I still often share these memories and childhood delicacies with my wife and daughter.  
 
Jinhua Yushu Chicken (IDDSI Level 4)
 
Material:
Chicken thigh    200g       
Jinhua Ham   60g
Choi Sum     80g      
Egg     1
 
Seasoning/Sauce:
Clear chicken soup     250ml    
Turmeric powder     1g
Pepper     1g       
Soft meal enzyme     13g
 
Cooking method:
Steam the chicken thigh, add 100ml of clear chicken soup, 100ml of water, and 6g of soft meal enzyme into a blender, and blend until the chicken paste is smooth.
Add 50ml of clear chicken soup and 2g of soft meal enzyme to the cooked cabbage sum in a blender, stir until smooth, put in a pot and heat over slow heat until boiling, until it becomes liquid, pour into a mold and set.
Add 100ml of water to Jinhua ham and steam until soft. Add 3g of soft meal enzyme to a blender and stir until smooth. Place in a pot and heat over low heat until boiling. When it becomes liquid, pour into a mold and set.
Add 2g of soft meal enzyme to eggs, turmeric powder, 100ml of clear chicken soup, put it into a pot and heat over low heat until it boils until it becomes liquid.
Put the chicken paste into a pot and heat it over low heat until it boils. When it becomes liquid, pour it into a mold and set it.
Put the turmeric and egg paste into a pot and heat it over low heat until it boils until it becomes liquid. Stir it again until it is smooth. Pour the top layer of chicken paste into it and sweep it with oil to smooth it out to imitate chicken skin.
Pour Jinhua ham into a metal plate to shape, then slice into slices.
Place soft-cooked chicken on a plate, add Jinhua ham between them, and top with choy sum.
 
Jinhua Yushu Chicken (IDDSI Level 5)
 
Material:
Chicken Thigh   200g       
Jinhua Ham  40g     
Choi Sum   80g
 
Seasoning/Sauce:       
Water  100ml       
Coagulation powder  5g          
Ginger paste  1g          
Cooking oil  5g
 
Marinade:
Sugar   4g
Salt   2g
Pepper   1g
 
Cooking method:
First, boil a pot of hot water, cut Jinhua ham into shreds, put it on a plate, add 100ml of water, and steam for 30 minutes.
Cut the chicken breasts into pieces, add marinade, steam with the steamed Jinhua ham for another five minutes, turn off the heat and cover for five minutes.
Cut the cabbage heart into cubes of less than 4mm, add cooking oil and ginger paste to a hot wok and stir-fry the cabbage heart with coriander and set aside.
Separate the soup from the steamed Jinhua ham and chicken breasts, add coagulation powder to the soup and set aside.
Put Jinhua ham, chicken and breast meat into a meat mincer and mince them into less than 4mm cubes.
Add appropriate amounts of solidified soup to the choy sum, chicken breast, and Jinhua ham respectively.
Put the cabbage, chicken breast, and Jinhua ham into the dish and put the steel hoops in order.
Unmould and plate.
**The secret to blanching chicken breast is like soaking chicken. After the water boils, add the chicken breast, then turn off the heat and soak until it is fully cooked. If you continue to heat chicken breasts, the meat will age and affect its taste.
 
Bamboo Bao Ping An Golden Chicken (appetizer) (IDDSI level 6)
 
Material:
Pork neck  150g         
Chicken liver   100g
Cucumber  2 pieces          
Ginger paste   10g
 
Seasoning/Sauce:
Papaya meat  30g          
Cornstarch  5g
Light soy sauce  15g          
Honey BBQ Pork Sauce   40g
Oil  10g          
Rose water  10g
 
Cooking method:
Cut the cucumber into 6 cm sections, hollow out the middle with a knife, and make a cucumber cup. Peel and dice the excess cucumber flesh and set aside.        
Add papaya meat and 30 ml of water to a blender and blend until smooth.
Wash the chicken liver and cut the pork neck into 1cm thick pieces with a knife.
Coat the pork neck with cornstarch, add papaya puree and half of the seasonings and marinate for four hours or more.
Add half of the seasonings to the chicken liver and ginger paste and marinate for two hours or more.
Wrap the chicken liver and pork neck with tin foil, place in the preheated oven, and bake at 220 degrees for 16 minutes.
Take out the pork neck and set aside, open the tin foil of the chicken liver, add chopped cucumber and bake for 5 minutes more.
 Cut all the ingredients into cubes and put them into a cucumber bowl, then serve on a plate.
 
Pumpkin stewed egg white (dessert) (IDDSI level 4)
 
Material:
Egg white  4 pieces        
Mini pumpkin   2 pieces
Low-fat milk   200ml
 
Seasoning/Sauce:
Rock sugar   20g
 
Cooking method:
Cut the top of the pumpkin with a knife, steam for 5 minutes, then scoop out the seeds in the middle with a spoon.
Pour low-fat milk and rock sugar into a pot and heat over low heat (do not boil) until the rock sugar melts.
Add low-fat milk and sugar and mix well, then add egg whites and mix again, filter through a sieve and pour into the pumpkin.
Cover the top of the pumpkin, pour water into the pot and steam for 10 minutes, then turn off the heat and bake for 4 minutes.