Smooth Chicken Congee | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 30 minutes | Medium

Ingredients (1 serving)

• 200ml smooth congee base (cooked until rice grains are fully dissolved)
• 50g chicken breast (steamed until fully cooked)
• 50ml clear chicken stock
• A small amount of cornstarch (if needed to adjust consistency)

Method

1. Steam chicken breast until fully cooked and pull into small pieces
2. Blend chicken with stock until completely smooth (at least 2 minutes)
3. Add congee base and blend for another 30 seconds
4. Strain through a fine sieve to ensure no lumps
5. Heat on low until reaching a suitable serving temperature (not exceeding 65°C to avoid scalding)
6. If too thin, add a small amount of cornstarch slurry to thicken to Level 4

Texture Test

Fork pressure test: Passes Level 4

Notes

The congee base must be cooked until completely smooth with no visible rice grains. Any visible grains create a dual-texture that is unsafe for dysphagia patients.

Nutrition

Chicken breast is an excellent low-fat protein source. Combined with the carbohydrates from the congee base, this provides a balanced meal.