edward's ginger chicken

prep time:  tbd
cook time:  tbd
servings: 2 adults, 1 child and 1 baby


ingredients:
1/2 cup extra virgin olive oil
3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets
7 spring onions - finely sliced
2 1/2 tablespoons finely chopped root ginger
1 1/2 teaspoon chilli powder
2 cups chicken stock
1 teaspoon black peppercorns
1 tablespoon cane sugar
1 tablespoon tamari soy sauce or shoyu soy sauce
1 tablespoon cornflour, ground arrowroot or crushed kuzu
2 cups cooked brown basmati rice
1 teaspoon salt
steamed broccoli - cut into bite-sized florets
steps:
1.  heat the oil in a large, heavy-based frying pan over a medium-high heat.  add the chicken and cook for 3-4 minutes on each side until browned.

2.  add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan.  bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.

3.  in a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste.  remove the chicken from the frying pan and stir the cornflour mixture into the liquid remaining in the pan.  stir over a medium heat for 5 minutes or until the sauce is thick and glossy.  put the cooked brown basmati rice in a large bowl, add the salt and mix well.  serve the chicken with the sauce poured over the top and with the rice and steamed broccoli.

for 6-9 month-old infants: chicken, broccoli & brown basmati rice purée

1.  put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken and a generous 1/2 cup boiling water in a saucepan.  bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes.  add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through.  transfer to a blender and add 3 tablespoons water.  blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth.  serve warm.

for 9-12 month-old infants: chicken, veggies & brown basmati rice

1.  put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken, 1 teaspoon of the spring onions and a generous ½ cup boiling water in a saucepan.  bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes.  add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through.  transfer to a blender and add 3 tablespoons water.  pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée.  serve warm.