Chicken Liver Puree | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 20 minutes | Easy

Chicken liver is a familiar ingredient for Hong Kong elderly and an iron powerhouse — 100g contains approximately 12mg of iron (3× more than beef) and 17g of protein, making it especially valuable for elderly patients with iron-deficiency anaemia. Steamed with ginger and spring onion to remove gaminess, then blended smooth to IDDSI Level 4 (Pureed) standards. Each serving provides 55–70% of the daily iron requirement.

Ingredients (serves 2)

Main ingredients:

• Fresh chicken liver 200g
• Low-sodium chicken stock 80ml

Marinade (deodorising):

• Ginger slices 3
• Spring onion 2 stalks
• Rice wine 1 tsp
• Salt ⅛ tsp

Seasoning:

• Salt ¼ tsp
• Sesame oil, a few drops
• Light soy sauce ½ tsp (optional)

Method

1. Rinse chicken livers; remove any white connective tissue, blood vessels, and bile duct. Slice into 1cm-thick pieces.
2. Marinate with ginger, spring onion, rice wine, and a pinch of salt for 15 minutes to remove gaminess.
3. Arrange on a steaming plate; steam over high heat for 8–10 minutes until fully cooked through (no pink when cut).
4. Remove; discard ginger and spring onion. Allow to cool slightly.
5. Place liver in a blender with stock; process until completely smooth.
6. Pass through a fine sieve to remove any connective tissue. Season and stir well before serving.

Texture Testing

Fork-pressure test: Passes Level 4 — easily crushed under light fork pressure; uniform texture like smooth pâté; no hard particles or fibrous sensation.

Particle check: After sieving, surface is completely smooth with no fibres or white connective tissue fragments.

Cohesion check: Holds shape at rest; flows slowly when stirred — consistent with pureed texture.

Safety Notes

⚠️ Must be fully cooked — Steam until no pink remains in the centre. Undercooked chicken liver carries Salmonella risk; elderly patients with compromised immunity are at higher risk.

⚠️ Remove all connective tissue — White sinew and blood vessels left in will create hard particles in the puree. Sieving after blending is mandatory, not optional.

⚠️ Portion control — Chicken liver is high in cholesterol (~492mg/100g). Limit to no more than 2 servings per week, maximum 80g (cooked weight) per serving — especially for patients with cardiovascular disease.

⚠️ Freshness — Use only same-day fresh chicken liver. Choose deep red colour with no off-odour. Do not use liver from the previous day.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Chicken liver: mainstream supermarket butcher counters; widely available.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition Notes

Per serving (approx 80g cooked): ~95 kcal, protein 14g, iron 9.6mg (65% of adult female RDA), vitamin A ~3000μg (caution: excess vitamin A is toxic — strictly control serving size). Chicken liver is also rich in vitamin B12 and folate, helping prevent megaloblastic anaemia. Pair with vitamin C-rich foods (such as tomato puree) to enhance non-haem iron absorption.