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.
Smooth soy and garlic chicken purée with blended aromatic sauce; approximately 50 serves.
Ingredients
Boneless, skinless chicken thigh 5250g, trimmed of gristle and sinew
Onions 800g, peeled
Shallots 400g, roots and tough outer leaves removed
Fresh ginger 45g, finely grated
Garlic 65g, crushed
Tomato sauce 225g
Honey 225g
Soy sauce, 43% less salt, 450g; retain original soy and wheat allergens where present
Chinese five spice 30g
Canola oil 30g
Water 1500mL initially; additional water as needed for braising and puréeing
Compatible food thickener as per manufacturer's instructions
Final texture
Smooth, lump-free, non-sticky chicken purée that holds shape, requires no chewing and has no separate liquid.
Sauce, gravy & liquid
Original soy–garlic sauce is blended and incorporated into the chicken purée. Any additional sauce must also meet the required texture without separating.
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
Chef’s notes from the recipe book
This dish would be best served with steamed rice and steamed vegetables.
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
Photo shows the Regular dish
