材料（6 餐份）Ingredients (6 servings)

• 雞胸肉Chicken breast · 雞胸肉 1 細件（約20克） · see Chinese for amount未有Not yet
• 豆腐Tofu · 硬豆腐 3 細件 · see Chinese for amount未有Not yet
• 紅蘿蔔Carrot · 紅蘿蔔 1 厚片 · see Chinese for amount未有Not yet
• 全熟全蛋Whole hard-boiled egg · 雞蛋 1 隻 · see Chinese for amount未有Not yet

步驟

Steps

1. 1雞胸蒸熟剁碎；豆腐汆水一分鐘壓乾。Steam the chicken until cooked, then mince. Blanch the tofu for 1 minute and press out the water.
2. 2紅蘿蔔蒸腍切細碎。Steam the carrot until soft and finely dice.
3. 3全部材料連蛋液拌勻成杰杰嘅漿。Mix everything with the beaten egg into a thick batter.
4. 4湯羹掃薄油，逐羹落去按成小圓餅，小火每面煎兩三分鐘至全熟；或者大火蒸10分鐘。Oil a pan lightly, drop spoonfuls and flatten into small patties; pan-fry 2–3 minutes per side over low heat until cooked through — or steam for 10 minutes.
5. 5切條上桌，等佢自己拎。Cut into strips and let baby self-feed.

💡 豆腐令肉餅鬆軟唔會鞋；蒸版本更濕濕潤，啱未識咀嚼好嘅 BB。Tofu keeps the patties soft, never dry. The steamed version is moister — good for babies still learning to chew.

🧊 雪櫃兩日／冷凍兩星期，食前徹底翻熱。Fridge 2 days / frozen 2 weeks. Reheat thoroughly.