Gram, kg and litre amounts are scaled; counted items are not.
Texture options
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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.
Moist minced soy and garlic chicken bound with smooth 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 1000mL initially; additional water as needed for braising and blending
Compatible food thickener as per manufacturer's instructions
Final texture
Soft chicken particles no larger than 4mm, bound in thick smooth sauce; moist and cohesive, without fibres or separate liquid.
Sauce, gravy & liquid
Smooth, thick soy–garlic sauce binds every chicken particle; no thin liquid may drain from the mince.
IDDSI Level 5 requirements
Pieces no larger than 4mm (fits between fork prongs).
Moist and cohesive, served in thick smooth sauce; no thin liquid.
Holds on a tilted spoon and slides off with little residue.
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 5 — Minced & Moist. Saved on this device only until staff logins are added.
Photo shows the Regular dish
