Chicken Liver Pâté
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 to 8 servings
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Calories
222 kcal
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Course
Appetizer
Chicken Liver Pâté
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This Malaysian inspired chicken liver pâté combines the classic French pâté with aromatics such as ginger, garlic and Shaoxing wine. When infused with those bold, aromatic flavors, this silky and creamy spread transforms into something truly special. {Gluten-Free}
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Ingredients
- 1 lb chicken livers
- 1 cup milk (for soaking the liver)
- 1 tablespoon vegetable oil
- 3/4 teaspoon salt , divided
- 1/4 teaspoon ground black pepper
- 6 tablespoons butter , sliced to 1/2” (5 mm) pieces, divided
- 2 large shallots , small dice
- 4 garlic cloves , sliced
- 1 tablespoon ginger , minced
- 1/2 teaspoon curry powder
- 3 tablespoons Shaoxing wine
- 1/4 cup heavy cream
- Topping options
- fried shallots
- Sliced chive (or green onion)
Instructions
- Remove and discard any sinews from the livers, and soak them in the milk for a minimum of 30 minutes. This removes any foul odors and drains the blood. Once soaked, thoroughly pat the livers dry with a paper towel.
- Heat the oil in a large nonstick skillet over high heat until hot. Add the livers in an even layer. Let sear for 2 to 3 minutes without touching, until the bottom turns golden brown. Flip the livers and cook the other side for 1 to 2 minutes, sprinkle with 1/4 teaspoon salt and black pepper. Cook until the bottom side is lightly seared and the inside is still soft and slightly pink. (*Footnote 1) Transfer the liver into a blender or food processor.
- Heat 2 tablespoons of the butter over medium heat in the same pan. Once melted, add the shallots. Cook and stir until translucent.
- Add the sliced garlic, minced ginger and curry powder. Cook for an additional minute or two, until the aromatics are fragrant.
- Pour in the Shaoxing wine, and reduce until dry and syrupy. Turn off the heat. Transfer everything into the blender with the chicken liver.
- Add the heavy cream and the remaining 1/2 teaspoon salt. Blend on high while adding the remaining 4 tablespoons of butter, one cube at a time, ensuring the last butter cube is emulsified before adding the next. Blend until very smooth.
- Line a medium-sized bowl with a fine mesh strainer. Pour the chicken liver mixture through the strainer and press down with a spatula, to remove any grainy pieces. This will help ensure a very smooth texture.
- Transfer the mixture into the container of your choice. Firmly tap the filled container against the counter to remove any air bubbles.
- Cover the pâté with plastic wrap to prevent oxidation. Place the pâté in the fridge overnight to set.
- Serve cold or at room temperature with toast or crackers.
Notes
- The goal is only to get a nice color on the livers, If they cook all the way through, the final result will be a grainy pâté.
- Store the chicken liver pâté: To store the pâté for a longer period of time, pour a thin layer of melted butter on top of the pâté. Let it chill for 10 to 15 minutes. Then cover the pâté with plastic wrap. Store it in the fridge for a week or in the freezer for up to 2 months. Thaw it in the fridge before serving.
Nutrition Information
Show Details
Serving
1serving
Calories
222kcal
(11%)
Carbohydrates
7.3g
(2%)
Protein
14g
(28%)
Fat
15.6g
(24%)
Saturated Fat
7.9g
(40%)
Cholesterol
325mg
(108%)
Sodium
316mg
(13%)
Potassium
216mg
(6%)
Fiber
1g
(4%)
Sugar
2.1g
(4%)
Calcium
45mg
(5%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 222kcal | 11% |
| Carbohydrates | 7.3g | 2% |
| Protein | 14g | 28% |
| Fat | 15.6g | 24% |
| Saturated Fat | 7.9g | 40% |
| Cholesterol | 325mg | 108% |
| Sodium | 316mg | 13% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2.1g | 4% |
| Calcium | 45mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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