Chinese Style Chicken Liver Pâté 中式雞肝醬
I love getting a bit of organ meat into our meals if I can, they are just so power packed full of vitamin goodness. One of my favorite ways to do this is to make liver pâté, with a Chinese twist of course!, which we then have in the mornings for breakfast, smeared on a bit of toasted homemade bread. Yummy! I love liver!
- Prep time
- 12 hr
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup milk
- 4 tbsp butter
- 120g chicken liver
- 1 tbsp light soy sauce
- 1 clove garlic, minced
- 1 tsp dried thyme
- 1 anchovy
- 2 tbsp Shao Hsing rice wine
- 1/4 cup cream
Instructions
- 1
Pour enough milk to completely cover livers in non reactive dish, cover and soak overnight in fridge.
- 2
Prepare liver by cutting connective tissue off with sharp knife.
- 3
Melt 2 tbsp butter in frying pan, add garlic. When garlic starts getting golden brown add the livers. Fry at medium heat until livers start browning then flip over. When livers start to brown add thyme, anchovy, soy sauce and stir for another minute or til throughly cooked. Add the rice wine, lower heat and stir until syrupy. Let cool completely.
- 4
Pulse with a blender stick until liver is pureed. Add 2 tbsp butter and pulse until just mixed. Add cream and gently stir in.
- 5
Pack into ramekin and refrigerate for at least an hour.