[Guidelines for Nursing Food Standards] Cooking Demonstration - Chicken Tenders with Portuguese Sauce and Four Vegetables (Soft Meal)
[Click the video in the second frame to play the cooking steps]
 
Chicken fillet with four vegetables and Portuguese sauce (soft meal)
Material:
． 1 small stalk of broccoli, 1 carrot, 1 eggplant, 2 potatoes, 200g chicken fillet, appropriate amount of thickener
． Grape juice: 2.5 tsp turmeric powder, 2 tbsp butter, 3/4 cup stock, 50g light cream or evaporated milk, 100g coconut milk, 1/4 tsp sugar, 1/4 tsp salt
． Gorgon juice: 1 tablespoon cornstarch, 3 tablespoons water
practice:
1. Peel the carrots and cut into cubes, simmer over medium heat for 25 minutes. Put 140g carrots, 160mL water and 3.5g thickener into a blender and stir until it becomes a paste, making sure it is soft and smooth without any lumps.
2. Peel the potatoes and cut into cubes, simmer over medium heat for 25 minutes. Put 150g potatoes, 150mL water and 3.7g thickener into a blender and stir until it becomes a paste, making sure it is soft and smooth without any lumps.
3. Soak the broccoli in salt water, cut into pieces, and simmer over medium heat for 10 minutes. Put 200g broccoli, 220mL water and 4.1g thickener into a blender and blend until it becomes a paste, making sure it is soft and smooth without any lumps.






4. Peel and stem the eggplant and cut into cubes, simmer over medium heat for 10 minutes. Put 190g eggplant, 220mL water and 4.7g thickener into a blender and stir until it becomes a paste, making sure it is soft and smooth without any lumps.
5. Wash the chicken fillets and simmer them over medium heat for 10 minutes. Put 180g chicken fillet, 280mL water and 4.8g thickener into a blender and stir until it becomes a paste, making sure it is soft and smooth without any lumps.
6. Put the mixed ingredients into a pot, heat them up, and then pour them into a silicone mold to shape. After the ingredients are frozen, they can be molded and plated.
7. Grape juice: First, melt the butter over low heat, pour in the soup, light cream (or evaporated milk), and coconut milk and bring to a boil. Then add turmeric powder, salt, sugar, and finally add cornstarch water to bury the gravy. Cook the sauce until it reaches level 4. Then scoop it up and pour it on the dish.



Warm reminder:
Warming up nursing food will make it taste better. But remember not to overheat, otherwise it will change the texture of the care food and increase the risk of eating for people with dysphagia.


This dish is based on the Nursing Food Standard Guidelines Level 4 (i.e., the International Dietary Standards for Dysphagia (IDDSI) Level 4)