Chinese Style Coarse Liver Pâté 中式雞肝醬
I began to make my own pâté, a Chinese Style Coarse Liver Pâté 中式雞肝醬, chock full of the lovely intense taste and aroma of liver with a Chinese twist, of course...
- Prep time
- 1 hr 5 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g ground pork
- 200 g fresh chicken liver
- 2 cups milk
- 1 tbsp Shao Hsing Rice Wine
- 1 clove garlic, minced
- 1 tbsp minced ginger
- 1/4 tsp salt
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp white pepper
- 3 strips bacon
- 3 bay leafs
Instructions
- 1
Preheat oven to 350 F.
- 2
Soak livers in milk for at least one hour or overnight. Discard milk, rinse and cut of any connective tissue or tough bits.
- 3
Put in your food processor along with rice wine, garlic, shallots, ginger, salt, soy sauce, sugar, and white pepper. Pulse until smooth. Mix in ground pork.
- 4
Use bacon strips to line your bowls with one bacon strip each and fill with liver paste, smooth the tops and fold the bacon strips over the top. Top off each ramekin with a bay leaf.
- 5
Place ramekins in a baking dish. Pour water carefully around ramekins until water reaches halfway up side of ramekin.
- 6
Place in oven and bake for 1 1/2 hours.
- 7
Remove ramekins, use some glass jars to compact the pate as it cools.