Chicken Liver & Carrot Porridge

🎯 Difficulty: Easy

⏱️ Time: 40–45 minutes

🍽️ Servings: 2–3

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🧂 Ingredients

• White rice: 1/2 cup (soaked for 30 mins)
• Chicken liver: 120g (cleaned, finely chopped or mashed)
• Carrot: 1 small (about 100g, peeled and finely grated or minced)
• Water or chicken broth: 1 liter
• Shallots or garlic: minced (optional, for fragrance)
• Ginger slice: optional (to reduce liver smell)
• Oil (olive oil or vegetable oil)
• Salt (minimal for babies or none if under 1 year old)

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👨‍🍳 Step-by-step Instructions

Step 1: Prep Ingredients

• Soak and rinse rice.
• Clean chicken liver: remove white veins, soak in milk or lemon water for 15 min to reduce odor.
• Finely chop or mash liver.
• Peel and mince or grate the carrot.
• Mince garlic or shallot if using.

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Step 2: Cook Rice & Carrots

• Boil water or broth in a pot.
• Add soaked rice and cook on low heat until halfway soft (~15 mins).
• Add grated carrot and simmer another 10 mins.
• Stir occasionally to avoid sticking.

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Step 3: Cook Chicken Liver

• In a small pan, heat oil and sauté garlic/shallots until fragrant.
• Add chopped liver and stir-fry until just cooked.
• This step enhances flavor and reduces liver smell.

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Step 4: Combine & Finish

• Add cooked chicken liver into the porridge pot.
• Stir and simmer for 5–10 minutes more.
• Adjust seasoning (light salt or leave plain for babies).
• Serve warm. Garnish with a little chopped parsley or green onion (optional for adults).

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💡 Tips

• Blend for smoother texture if serving infants.
• Do not overcook liver; it becomes tough and metallic in taste.
• Liver is rich in nutrients — use in moderation (2–3x/week).
• Always use fresh liver; check for color (dark reddish) and smell.