【Care Food Kitchen】Shiitake Mushroom and Chestnut Chicken Wings [Click the video in the second frame to play the cooking steps]
[Council of Social Services Channel] Let’s invite Chef Kam Guiying of the Haven of Hope Christian Association’s Haven of Hope Staff Restaurant, the winner of the “Popularity” Award in the public voting of the “Eat for Joy” Senior Food Cooking Competition 2021, to demonstrate how to cook the “Mushroom and Chestnut Chicken Wings” care food. In the past, people with dysphagia who wanted to eat "smoky tough" mushrooms or bone-in chicken wings might not dare to eat because they were worried that they would not be able to swallow them. Therefore, Chef Gan created new dishes for nursing care, using ingredients such as mushrooms, chestnuts, and chicken slices. After adjusting the texture of the food, he poured it into molds to restore the mushrooms and "boneless" chicken wings, allowing those in need to re-experience this delicacy.
Haven of Hope Christian Association’s Care Food Recipes for Staff Canteen
Ingredients for Mushroom, Chestnut and Chicken Wings (for 3-5 people) - Level 4*
Cooking time: about 45 minutes
Ingredients:
Mushrooms: 400g, hot water 520ml, soft meal enzyme 21.6g
Chestnut puree: 200g, hot water 200ml, soft meal enzyme 6.0g
Chicken slices: 400g, hot water 480ml, soft meal enzyme 13.2g
Oyster sauce: 3 teaspoons oyster sauce; 1/2 teaspoon sugar; a little oil; 250ml water
Tools: Molds shaped like mushrooms, chestnut puree and chicken wings
Preparation in advance:
- Remove the heads from the mushrooms, wash and soak for about 2 hours before use. Stew with appropriate amount of sugar, soy sauce, green onions, ginger and oyster sauce according to taste and set aside.
- Prepare cooked chestnut puree for later use
- Season the chicken slices with an appropriate amount of sugar, soy sauce, green onion, ginger and oyster sauce according to taste, marinate for 20 minutes and steam until cooked.
Steps:
1. Chop the cooked mushrooms into fine pieces, put them into a blender, add an appropriate amount of hot water, and blend for about 7 minutes until there are no grains.
Add an appropriate amount of soft meal enzyme and heat to 100°C to become liquid. A household blender can directly blend ingredients, water and soft meal enzymes until smooth and without particles, heat until slightly smoking and bubbling, and then pour into molds.
2. Pour into the corresponding silicone mushroom mold. After solidification, remove the mold and set aside.
3. Cut the steamed chicken slices into fine pieces, put them into a blender, add an appropriate amount of hot water, and beat for about 7 minutes until there are no grains.
Add the appropriate amount of soft meal enzyme and heat to 100°C to become liquid.
4. Pour the corresponding silicone chicken wing mold into the mold. After solidification, throw the mold out and set aside.
5. Put the cooked chestnut puree into a blender, add an appropriate amount of hot water, and beat for about 3 minutes until there are no grains.
Add the appropriate amount of soft meal enzyme and heat to 100°C to become liquid.
6. Pour into the corresponding silicone chestnut mold. After solidification, remove the mold and set aside.
7. After the above soft food is frozen, you can remove it from the mold and set aside.
8. After the chicken wings are molded, you can add the oyster sauce prepared in advance (prepared with food coagulant powder) and coat each chicken wing with the thickened sauce on the front and back.
9. Place all ingredients on a plate.
Nursing food tip: Warm nursing food to make it taste better. But remember not to heat it above 70°C, otherwise it will change the shape and texture of the food and affect eating.
*Refer to Level 4 of the HKCSS Care Food Standard Guidelines (i.e. Level 4 of the International Dietary Standards for Dysphagia Disorders (IDDSI))
-This recipe is provided by Haven of Hope Christian Association Staff Restaurant-
Mushroom and Chestnut Chicken Wings
Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to the instructions.