Steamed Chicken Soufflé
A light, delicate chicken breast soufflé that melts in the mouth. Suitable for little ones who are just learning to chew.
- Time
- 40 min
- Serving
- 227 kcal
- Ingredients
- ≈ $1.01
- Protein
- 26 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.41 80 g
- 2 Eggspack 10 pcs ≈ $1.89 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
- 4 Butterpack 180 g ≈ $1.57 5 g
- 5 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Trim the chicken1 fillet of membranes and sinew and cut into 2 cm cubes.
Blend the fillet, milk3 and salt into a smooth paste, 2–3 minutes.
Add the egg and 3 g softened butter4 and blend again for 1 minute until the mixture is uniform and fluffy.
Grease the molds with the remaining butter4 and fill them two-thirds full: the soufflé will rise.
Steam for 20–25 minutes. Without a steamer: set the molds in a deep baking dish with hot water coming halfway up the sides and bake at 180 °C for 25 minutes.
Check for doneness: the soufflé is springy, a toothpick inserted comes out dry, and there is no pink inside when cut.
Let cool for 5 minutes, remove from the molds and serve warm.
Tips
- Why it works
- Fill the molds only two thirds full. The egg and the whipped mixture rise by a third when heated, and otherwise the soufflé spills over the edge.
- Substitutions
- Swap the chicken fillet for turkey fillet, 80 g. Swap the milk for water or the formula your child already drinks, same volume.
- Common mistakes
- The soufflé turns rubbery and full of holes if steamed at a hard boil. Watch the water: it should barely bubble, and there should be no bubbles on the surface of the soufflé.
- Storing and reheating
- Keep in a closed container in the fridge for 1 day. Reheat by steaming for 5 minutes or in the microwave under a lid on low power. Best eaten fresh.
- Serve with
- Serve with cauliflower or zucchini purée for dinner. It also goes well with stewed carrot.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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