Thursday, July 1, 2010

Steamed Chicken Porcupines

I love creating family foods that can be enjoyed by everyone. These chicken porcupines are a great nutritious finger food for toddlers. They also make an enjoyable meal for adults. If feeding babies under 18mths, avoid adding any salt to the recipe. After this age, I usually add a little for taste (iodised salt of course).

Like other recipes I have listed, the addition of vegetable purees boosts the nutrition content of this meal. Ground flaxseed also adds omega-3s.

Serve with steamed veges or a spinach and rocket salad and sweet chilli dipping sauce.

Steamed Chicken Porcupines
1 onion
1 garlic clove
4 button mushrooms
2 tbsp sweet chilli sauce
1 tsp sesame oil
kernals from one cob of cooked sweetcorn
1 cup freshly ground breadcrumbs (wholemeal chia bread)
2 tbsp ground organic flaxmeal
1 tbsp smooth peanut paste or sunflower butter
3 tbsp cauliflower puree
500g chicken breast mince
Basmati rice to roll balls in (about 1 cup)

  1. In a blender, puree the onion, garlic, mushrooms, chilli sauce and sesame oil
  2. Combine above puree with remaining ingredients (except rice) in a large bowl
  3. With clean hands, mix well and form into small balls about the size of a plum
  4. Roll each ball in uncooked basmati rice
  5. Place a single layer of formed balls in a bamboo steamer and steam for about 30min or until rice is cooked and balls cooked through.

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