Chicken Liver Pate

Step 1

Clean the chicken liver: Cut the inside out, wash with salt and diluted vinegar, then soak in fresh milk for about half an hour to remove bad smell and detoxify. Prepare the liver: After soaking, wash and drain the liver. Cut off fatty tendons and blood vessels, then cut into small pieces.

Step 2

Sauté aromatics: Finely chop garlic and shallots. Sauté garlic until golden brown, then remove. Sauté onions separately until softened. Stir-fry liver: Add garlic oil to the pan, then add peanut butter, onions, and stir-fry briefly. Add the liver, coffee grounds, and seasoning powder. Stir-fry until cooked. Stir-fry meat: Add butter to the pan, then add the ground meat, seasoning powder, and five-spice powder. Stir-fry until the meat is soft and cooked.

Step 3

Prepare bread: Toast bread until crispy, then tear it apart and soak it in fresh milk until soft. Mash the bread. Combine ingredients: Mix the mashed bread with the ground meat. Once cooled, add the stir-fried liver and mix well. Puree the mixture in a mortar with fried onion and garlic. Adjust the smoothness to your preference. Steam the pate: Line a mold with bacon or pork belly slices. Evenly spread the pate mixture into the mold, leaving some space at the top. Wrap the mold with food wrap and aluminum foil to prevent water from getting in. Steam: Steam the pate for 1.5-2 hours over medium heat.

Step 4

Cool and chill: Let the pate cool completely before removing it from the mold. Refrigerate for 3-4 days or freeze for up to 3 months.