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.

Purchasing in Hong Kong

• Fresh chicken liver: Wet market meat stalls — choose same-day fresh, deep red colour, no off-odour.
• Rice wine: Available in the condiments aisle at any supermarket; cooking rice wine is sufficient.

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.