Chicken stew served with macaroni for the toddler!

That's Alicia's dinner tonight... macaroni with chicken stew - just for her.

She hasn't had macaroni for months since the last time she rejected it so here I am, trying my luck again.

Unfortunately, it seems I'm out of luck because someone still doesn't like macaroni, so she only ate the chicken stew readily but left all the macaroni behind. It's a really tasty dish but I guess she just doesn't like macaroni so I ended up having to cook spaghetti for her...

Anyway, here she is, sampling her food:

Here's how to prepare the dish:

Ingredients:

• 2-3T chicken fillet meat (or thigh)
• 1/3 large carrot
• 2 baby corn
• 2T yellow onion
• 100ml stock

Marinate chicken with:

• 1T chicken marinade
• 1tsp brown sugar
• 1tsp oyster sauce

Method:

1. Cut the carrot, baby corn and onion into chunks for toddler.
2. Place the veggies into the slow cooker and place the chicken (including any leftover marinade) on top.
3. Add the stock.
4. Cook the stew in the small slow cooker for 2-3hours.
5. Thicken with cornflour solution if needed. You can add noodles instead of thickening the stew - just as flavourful! :D
6. Serve with rice, porridge or your choice of pasta.

Sweet potato brown rice porridge (with modified si shen soup)

For the past two days, Alicia has been having one meal of sweet potato porridge cooked with my modified si shen soup. It's sooooo sweet and fragrant, and most importantly, oozing with nutrition! :D

Guess what Alicia does when she sees her sweet potato porridge?

She picks out all the sweet potato to eat first... leaving behind the porridge. But after tasting the first mouth of porridge and realising that it's yummy, it becomes easier to feed after that... note: easier compared to usual; doesn't mean it's easy per se.

And so, she has this porridge with either pan-seared/baked cod fillet or baked/braised chicken and it's a balanced meal already. Hehehe. For those who have children who don't mind minced chicken or pork in the porridge, by all means add that in!

Sweet potato brown rice porridge (cooked in modified si shen soup)

Ingredients:

• 2T brown rice grains
• 200ml modified si shen soup
• 3T Japanese yellow sweet potato (peeled and cubed)

Method:

1. Wash the brown rice grains twice.
2. Steam the cubed yellow sweet potato for about 5min to release the flavour and aroma.
3. Place the grains into the soup in the slow cooker's earthen inner pot and bring the soup to a boil on the stove.
4. Place the earthen pot back into the slowcooker's outer pot, add the steamed sweet potato cubes and cook for slightly past an hour.
5. Dish and serve.