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Zhū gān ní (pork liver purée)
9m+ · Pork liver soaked, steamed until fully cooked and blended smooth, an iron boost for baby porridge
Zhū gān ní, a smooth purée of pork liver, is the iron food Chinese grandmothers swear by, and wet markets from Chengdu to Shanghai sell small pieces of very fresh pork liver for exactly this. The liver is soaked to draw out the blood, steamed with a slice of ginger until cooked right through, then blended and stirred into rice porridge, where it gives a mild, savoury, slightly sweet taste. Liver is very rich in vitamin A, so babies should have it only in small amounts, no more than once a week. No salt, soy sauce, sugar or honey for babies. It is free of the major allergens. Chef's tip: buy the freshest liver you can find, glossy and deep red-brown, and freeze the purée in cubes so one portion is always ready.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Baby & toddler safety
- Age: from 9 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 3 ½ oz fresh pork liverone piece
- 2 cups cold waterfor soaking
- 2 slices fresh ginger (optional)thin
- 2 cups waterfor steaming, plus 2–3 tbsp boiled water to blend
- 2 ⅛ oz plain rice porridgeunsalted, to serve each portion
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Trim any membrane and tubes from 3 ½ oz fresh pork liver, cut into thin slices and soak in 2 cups cold water for 20 minutes, changing the water once, until it runs almost clear.
20 minStep 2: Drain, lay the slices on a heatproof plate and scatter over 2 slices fresh ginger.
2 minStep 3: Bring 2 cups water to the boil in a steamer, set the plate inside, cover and steam over a high heat for 12–15 minutes. Cut the thickest slice: it must be firm and brown all the way through with no pink, and reach at least 160°F. Common mistake: steaming liver lightly to keep it soft; for a baby it must be fully cooked.
15 minStep 4: Discard the ginger. Blend the liver with 2–3 tbsp of boiled water until completely smooth, then press through a sieve for a silky paste.
3 minStep 5: Stir about 1 tsp of the paste into each portion of warm 2 ⅛ oz plain rice porridge, mixing well, and cool to lukewarm. Offer it no more than once or twice a week.
Step 6: Spoon the remaining paste into an ice-cube tray, cool quickly, cover and freeze for up to 1 month, or keep in the fridge for up to 2 days. Reheat only once, stirred into porridge, until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 4 g
- Carbs
- 9 g
- Fat
- 1 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zhū gān ní (pork liver purée) take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
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