San Choi Bao with Quinoa, Peanuts and Chicken
Healthy and full of flavour, this protein-rich variation on a Chinese classic will please everyone. The dish lends itself to so many great ingredients. Swap out the chicken for prawns (shrimp), minced (ground) pork or diced tofu, or add some shredded omelette, and mix up the herbs.
Ingredients 15
200 g white quinoa, well rinsed and drained
250 ml water
1 tbsp peanut oil
1 garlic clove, crushed, just a tiny amount for babies
1 tbsp fresh ginger, minced
40 g peanuts, finely chopped
4 spring onions, thinly sliced, reserve half for garnish
250 g minced chicken, (ground chicken)
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1 tbsp soy sauce, omit for babies
Dash shaoxing rice wine
2 tbsp coriander leaves, (cilantro), roughly chopped
1 tbsp asian fried shallots, store-bought, optional
6 iceberg lettuce leaves , (lettuce cups), washed and dried
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Method 8
Place the in a medium saucepan. Cover with , set over medium-high heat and bring to the boil. Immediately reduce the heat and simmer until all the water has been absorbed and the quinoa seeds have started to become translucent.
Remove from the heat and cover the pan with a clean tea towel (dish towel) folded in half underneath the lid. Set aside (reserve a few teaspoons of cooked for baby).
Heat the in a wok over high heat. Add the , , and half the and toss well until fragrant and starting to colour. Remove from the wok and set aside.
Add the to the wok and stir-fry until well cooked and lightly browned. (Set some chicken mixture aside for baby now.)
Add the , , and , then toss to coat the and stir-fry for a further 30 seconds — make sure you cook off the alcohol from the rice wine if serving to babies, or just use stock. Add the peanut mixture and heat through for about 30 seconds.
Remove from the heat and fold through the and to warm them through.
Spoon the san choi bao mixture onto a platter and sprinkle with the remaining and the fried , if using. Spoon the mixture into before eating.
Store the cooked mixture in an airtight container in the refrigerator for up to 2 days — but serve on fresh .
Pam Brook's tips
Serve with Peanut Sauce (see my page).
For younger babies thin some of the chicken mixture with a little water and reserved quinoa, and purée until smooth. Allow to cool before serving.
For older babies this makes great finger food. Allow to cool before serving.
For toddlers serve as for adults. Allow to cool before serving.
NOTE: This tea towel trick allows the excess steam and moisture to be absorbed and keeps the quinoa warm so you will have fluffy quinoa every time. Try this bulletproof technique for rice cooked with the absorption method too.
