【照護食標準指引】烹調示範 - 葡汁四蔬雞柳（軟餐）
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葡汁四蔬雞柳（軟餐）
材料：
． 西蘭花1 小棵、紅蘿蔔1 個、茄子1 個、薯仔2 個、雞柳200g、增稠劑適量
． 葡汁：黃薑粉2.5 茶匙、牛油2 湯匙、上湯3/4 杯、淡忌廉或淡奶50g、椰漿100g、糖1/4茶匙、鹽1/4茶匙
． 芡汁：粟粉1湯匙、清水3湯匙
做法：
1. 紅蘿蔔去皮並切成粒狀，中火烚25 分鐘。將140g 紅蘿蔔、160mL水及3.5g增稠劑放入攪拌器中攪至糊狀，確保軟滑無硬塊。
2. 薯仔去皮並切成粒狀，中火烚25 分鐘。將150g 薯仔、150mL水及3.7g增稠劑放入攪拌器中攪至糊狀，確保軟滑無硬塊。
3. 西蘭花浸鹽水後，切成塊狀，中火烚10 分鐘。將200g西蘭花、220mL 水及4.1g 增稠劑放入攪拌器中攪至糊狀，確保軟滑無硬塊。
4. 茄子去蒂去皮並切成粒狀，中火烚10 分鐘。將190g 茄子、220mL水及4.7g增稠劑放入攪拌器中攪至糊狀，確保軟滑無硬塊。
5. 雞柳洗淨， 中火烚10 分鐘。將180g 雞柳、280mL 水及4.8g增稠劑放入攪拌器中攪至糊狀，確保軟滑無硬塊。
6. 將攪拌好的材料分別放入鍋翻熱後倒入矽膠模具塑形。待食材凍卻後，便可甩模及上碟。
7. 葡汁：先用小火將牛油煮溶，倒入上湯、淡忌廉（或淡奶）、椰漿煮滾。然後放入黃薑粉、鹽、糖，最後加入粟粉水埋芡，將醬汁煮至符合等級四的杰度便可盛起並淋上菜式上。

溫馨提示：
將照護食加熱，品嚐時味道會更好。但切記不可過度加熱，否則會改變照護食質地，增加吞嚥困難人士進食風險。

此菜式參照照護食標準指引等級4（即《國際吞嚥障礙飲食標準》（IDDSI）等級4）
 
Portuguese Coconut Chicken Fillet with Four Vegetables (Soft Meal) (Level 4)
 
[Standard Guidelines for Care Food] Cooking Demonstration - Portuguese Coconut Chicken Fillet with Four Vegetables (Soft Meal)
 
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Portuguese Coconut Chicken Fillet with Four Vegetables (Soft Meal) 
 
Ingredients: 
200 grams of chicken fillet, 1 small broccoli, 1 carrot, 1 eggplant, 2 potatoes, and the right amount of thickener 
． Portuguese Coconut: 1/4 tsp sugar, 1/4 tsp salt, 3/4 cup broth, 50 g whipping cream or evaporated milk, 2 tbspbuuter, and 2.5 tsp turmeric powder, 100g coconut milk、
． Thickning: 1 tablespoon cornstarch, 3 tablespoons water
 
Practice: 
1.⁠ ⁠Peel and  chop the carrots, and cook the chopped  carrots for 25 minutes over medium heat. Use a blender to mix 140g carrots, 160ml water, and 3.5g thickener together. Process until a smooth, soft paste develops, without any lumps.
2.⁠ ⁠Cook potatoes for 25 minutes over medium heat after peeling and cutting them into cubes. Use a blender to mix 150g potatoes, 150ml water, and 3.7g thickener. Blend until a paste develops, being careful to ensure that it is lump-free and soft.
3.⁠ ⁠After soaking the broccoli in salt water until tender, chop it into pieces and cook it for ten minutes on medium heat. Use a blender to mix 200g broccoli, 220ml water, and 4.1g thickener together. Process until a paste develops, being careful to ensure that it is lump-free and soft.
4.⁠ ⁠After peeling and chopping the eggplant into pieces, simmer it for ten minutes over medium heat. Put 190g of eggplant, 220ml of water, and 4.7g of thickener into a blender. Process until a smooth, soft paste develops, without any lumps.
5.⁠ ⁠Wash the chicken fillets and cook over medium heat for 10 minutes. Place 180g chicken tenders, 280ml water and 4.8g thickener in a blender and blend until a paste forms, making sure it is soft and smooth with no lumps.
6.⁠ ⁠Put the mixed materials into the pot, heat it and pour it into the silicone mould to form. After the mixed  materials are frozen, they can be shaped and plated.
7.⁠ ⁠Portuguese Coconut sauce: 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.
 
Tips:
The dish will taste better if warmed up. However, keep in mind that overheating will change the care food's texture and make eating more dangerous for those who have dysphagia.
 
This dish is based on the Care Food Standard Level 4 (i.e., The International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4)