Chayote and Carrot Chicken Puree (IDDSI Level 4) | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 45 minutes | Easy

Chayote (合掌瓜, also called佛手瓜 in Cantonese) is a mild, versatile squash widely available at Hong Kong wet markets year-round. Its delicate sweetness and high water content make it an excellent base for texture-modified purees. Paired with carrot — rich in beta-carotene for eye health — and lean chicken for protein, this golden puree is both visually appealing and nutritionally complete. It is a popular choice in Hong Kong elderly care homes and for home carers supporting post-stroke or dementia patients.

Ingredients (2 servings)

• 300g chayote (peeled, cored, cut into chunks)
• 150g carrot (peeled, cut into chunks)
• 150g chicken breast or skinless chicken thigh
• 500ml low-sodium chicken stock
• 2 slices fresh ginger
• Salt to taste
• 1 tsp olive oil or corn oil
• 1 tsp cornstarch (only if consistency needs adjusting)

Where to Buy in Hong Kong

Chayote (sold as 合掌瓜 or 隼人瓜) is available year-round at wet markets across Hong Kong; PARKnSHOP and Wellcome occasionally stock it. Choose chayotes with smooth, unblemished skin and no soft spots. Carrots are available at all major supermarkets; medium-sized carrots tend to be sweeter. Chicken breast is available at all major supermarkets and wet market poultry stalls.

Method

1. Peel and core the chayote (the central seed area is firm — remove and discard it); cut into 3cm chunks
2. Peel the carrot and cut into 2cm chunks
3. Cut the chicken into small pieces to ensure even cooking
4. Bring the chicken stock and ginger slices to the boil in a pot on high heat
5. Add the carrot chunks; reduce to a medium simmer and cook for 10 minutes
6. Add the chayote chunks and chicken pieces; continue cooking for 15–20 minutes until all ingredients are completely tender
7. Confirm the chicken is fully cooked (no pink remaining at the centre)
8. Remove and discard the ginger slices; pour all ingredients and stock into a blender
9. Add the oil; blend on high speed for 90 seconds until completely smooth
10. Pass through a fine mesh sieve to remove any fibres
11. Return to the pot; season with salt; warm gently to 60–65°C before serving

Cultural Note

Chayote and carrot soup is a classic Cantonese tonic soup, frequently prepared in Hong Kong households as a light and nourishing seasonal dish. Adding chicken to produce a Level 4 care puree increases protein content substantially, making it suitable for elderly patients with sarcopenia (age-related muscle loss) or those recovering from illness, surgery, or hospital discharge — a common situation in Hong Kong’s ageing population.

Texture Test

Fork pressure test: Passes Level 4 — the puree is uniformly smooth; when a fork is tilted over the puree it slides off slowly with no visible lumps, fibres, or particles.

Spoon test: A spoonful flows slowly when the spoon is tilted; it maintains a cohesive form and does not run freely.

Consistency adjustment: Too thin → add cornstarch slurry and re-simmer; too thick → add a small amount of warm stock and re-blend, then re-sieve.

Notes

• Carrot has significant fibrous content — ensure it is fully softened before blending and sieve thoroughly
• The firm central core of the chayote must be removed before cooking, as it remains tough even after prolonged cooking
• Chicken must be fully cooked before blending to ensure food safety
• Adding a small amount of oil helps the body absorb fat-soluble beta-carotene from the carrot

Nutrition

Approximately 160 kcal per serving, 18g protein. Chicken provides high-quality complete protein and vitamin B6, both of which help maintain muscle mass in elderly patients. Carrot beta-carotene converts to vitamin A in the body, supporting vision and skin integrity. Chayote is low in calories, a good source of folate and vitamin C, and is well tolerated by patients with diabetes or cardiovascular disease.