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Recipe

Lucy’s Chicken Bok Choy Rice

120 min • 4 to 6 servings •
Angela
A bowl of chicken and vegetable congee on a wooden table with a cutting board and knife in the background.

As my daughter became old enough to try solid foods, I started adding new flavours and textures to her diet. She is a hearty eater. When she became bored of plain old mush, I created something grown ups would like.

Chicken cooked with bok choy and jasmine rice is fragrant, healthy and easy to make.

Each time Lucy ate this meal, she wiped the bowl clean.

Ready

  • One chicken breast with bone in
  • One chicken thigh with bone in
  • Four stems of bok choy
  • ¾ cup jasmine rice

    • Set

  • 1 medium size saucepan
  • Food processor or blender
  • Containers for storage (preferably glass and single-serve size)

    • Go!

  • Into a saucepan of boiling water, place the chicken pieces with bones attached. Once the water has come back to a boil, simmer for one hour.
  • Remove chicken and bones from the stock and set aside.
  • Clean the bok choy and cut into small sections.
  • Place in the stock and boil for 10 mins.
  • Remove bok choy and set aside.
  • Debone the chicken and place it in a food processor along with the bok choy. Blend into a consistency that your baby can manage. Adding some stock can help the blending process.
  • Pour the jasmine rice into the stock and bring to a boil. Turn the heat down and simmer for 30 mins. Stir occasionally to ensure the rice does not stick to the bottom of the pan.
  • Combine the rice with the chicken/bok choy mixture.
  • Distribute among containers. Let the rice stand until cool then put into the refrigerator.

    • Recommendations

    I only use organic chicken for Lucy.
    If you are concerned about bone fragments, you can debone the chicken and boil the bones in a netted bag.

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