Nutritious Chicken Tender & Mushroom Rice Bowl (For Toddlers)
Easy Chicken Tender and Mushroom Rice Bowl Recipe for 28-Month-Olds
This is a delightful baby rice bowl packed with tender chicken and a generous amount of mushrooms. The sauce, once prepared, makes for a wonderfully simple and quick breakfast option. Make a slightly larger batch, and adults can enjoy it too by adding a little extra seasoning!
Main Ingredients- Chicken tenders 120g
- Shiitake mushrooms 30g
- King oyster mushrooms 30g
- Enoki mushrooms 18g
- Onion 70g
- Chives 15g
- Minced garlic 1 tsp
- Brown rice oil 1/2 Tbsp
- Sake (or cooking wine) 1 Tbsp
- Vegetable broth 170ml
Sauce Seasoning- Baby oyster sauce 1 tsp
- Sesame oil 1 tsp
- Oligosaccharide 1 tsp
Thickener (Slurry)- Potato starch 1 tsp
- Water 1 tsp
- Baby oyster sauce 1 tsp
- Sesame oil 1 tsp
- Oligosaccharide 1 tsp
Thickener (Slurry)- Potato starch 1 tsp
- Water 1 tsp
Cooking Instructions
Step 1
Lightly rinse the shiitake mushrooms under running water, pat them dry, and slice them into bite-sized pieces suitable for your baby. Trim off the tough stem ends and tear the caps into smaller pieces.
Step 2
Trim the base of the enoki mushrooms and cut them into lengths of about 1-2 cm.
Step 3
Slice the king oyster mushrooms into pieces that are easy for your baby to chew and swallow.
Step 4
Peel and dice the onion into bite-sized cubes.
Step 5
Finely chop the chives.
Step 6
Heat the brown rice oil in a pan over medium-low heat. Add the minced garlic and chopped chives and sauté until fragrant, and the garlic turns a light golden color. This step builds a wonderful aromatic base for the dish.
Step 7
Remove any tough tendons from the chicken tenders and cut them into bite-sized pieces or mince them. Add the chicken to the pan along with 1 tablespoon of sake (or cooking wine) and stir-fry until the chicken is mostly cooked through. The sake helps to tenderize the chicken and remove any gaminess.
Step 8
Once the chicken is about 70-80% cooked, add the diced onion and prepared mushrooms to the pan. Continue to stir-fry until the vegetables soften.
Step 9
When the mushrooms have wilted slightly, pour in the vegetable broth (170ml) and bring to a simmer. Once simmering, stir in the baby oyster sauce (1 tsp) and oligosaccharide (1 tsp) to season the sauce according to your baby’s preference.
Step 10
While the sauce is simmering, prepare the slurry. In a small bowl, whisk together the potato starch (1 tsp) and water (1 tsp) until smooth. Ensure there are no lumps.
Step 11
When the sauce is bubbling vigorously, reduce the heat to low. Gradually pour in the prepared starch slurry while stirring continuously until the sauce reaches your desired thickness. Aim for a consistency that coats the rice nicely without being too thick.
Step 12
After adding the slurry, keep stirring constantly for about 1-2 minutes over low heat. This prevents the sauce from clumping and ensures a smooth, glossy finish.
Step 13
Finally, drizzle in the sesame oil (1 tsp) and give it a gentle stir before turning off the heat. The nutty aroma of sesame oil adds a lovely touch.
Step 14
Serve this delicious and nutritious chicken tender and mushroom sauce generously over a bowl of warm steamed rice for a wonderful meal for your little one.
