Photo shows the Regular dishChicken Noodles — Pureed
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Requires Clinical or Recipe Review
Draft adaptation for approximately 50 serves. Puréed Hokkien noodles may become gluey and chicken may remain fibrous. Separate processing and finished-product testing are essential before service.
Separate smooth chicken-vegetable and noodle purées retaining the original sesame, soy, oyster and five-spice flavours.
Ingredients
- Chicken thigh 5250g, boneless, skinless, trimmed
- Sesame oil 50g
- Onions 800g, peeled
- Red capsicum 400g, prepared weight, skin and seeds removed
- Celery 500g, prepared weight, strings removed
- Carrots 800g, peeled
- Garlic 60g, crushed
- Ginger 50g, finely grated, coarse fibres discarded
- Chinese five spice 15g
- Oyster sauce 300g
- Soy sauce, 43% less salt, 250g
- Chicken stock 600ml
- Hokkien noodles 8kg
- Shallots 200g, roots and tough tops removed
- Mung bean sprouts 500g, tough tails removed
- Coriander 200g, leaves only; tough stems removed
- Finely ground black pepper and salt, to taste
- Additional chicken stock up to 3 litres, as needed for separate purées
- Suitable food thickener, as per manufacturer's instructions
Final texture
Target: two smooth, lump-free, non-sticky purées that hold shape, require no chewing and release easily from a spoon without liquid separation.
Sauce, gravy & liquid
Use smooth stock-based cooking sauce within each purée. Thicken as needed; extra stock is a processing allowance, not a quantity to add automatically.
IDDSI Level 4 requirements
- Smooth with no lumps, no separate liquid.
- Holds its shape; falls off a tilted spoon in a single spoonful.
- Does not drip through fork prongs (fork drip test).
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
No other items are served with this dish.
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
