Chicken liver pâté, a culinary delight often overlooked, deserves a place of honor on any appetizer spread. This rich and savory pâté, particularly in its Vietnamese rendition, offers a unique depth of flavor that transcends simple liver dishes. Forget the dry, chalky texture often associated with liver – this recipe promises a smooth, melt-in-your-mouth experience, bursting with aromatic herbs and spices that complement the naturally earthy taste of the chicken liver. The secret lies in careful preparation and a few key Vietnamese ingredients that elevate this classic to new heights.
This recipe emphasizes fresh, high-quality ingredients to achieve the perfect balance of flavors and textures. We'll guide you through a step-by-step process that ensures even the most novice cooks can create a pâté worthy of the finest restaurants. Ready to embark on this culinary journey and discover the magic of Vietnamese chicken liver pâté? Let's begin!
Tools Needed
- Knife
- Pan
- Strainer
- Mortar and pestle
- Steamer
- Mold
- Food wrap
- Aluminum foil
Ingredients
- Chicken liver
- Ground meat: 20 minutes of fat
- Garlic
- Shallots
- Onion
- Peanut butter: 80g
- Coffee grounds: 2 teaspoons
- Seasoning powder
- Five-spice powder: very little
- Butter: 100g
- Bread
- Fresh milk: 150ml
- Bacon or pork belly
- Salt
- Vinegar
Step-by-Step Instructions
Step 1. Prepare 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.
- After soaking, wash and drain the liver. Cut off fatty tendons and blood vessels, then cut into small pieces.
Step 2. Sauté Aromatics and Cook Liver
- Finely chop garlic and shallots. Sauté garlic until golden brown, then remove. Sauté onions separately until softened.
- 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.
- 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. Combine and Steam the Pâté
- Toast bread until crispy, then tear it apart and soak it in fresh milk until soft. Mash the bread.
- 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.
- 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 the pate for 1.5-2 hours over medium heat.
Step 4. Chill and Serve
- Let the pate cool completely before removing it from the mold. Refrigerate for 3-4 days or freeze for up to 3 months.
Read more: Vietnamese Cold Cuts (Thịt Nguội): Authentic Banh Mi Recipe
Tips
- Don't use too much meat; lean meat will make the liver dry.
- Don't overcook the liver; stir-fry until just cooked.
- Don't overfill the mold when steaming, as the meat will expand.
Nutrition
- Calories: approximately 600-800
- Fat: 50-70gg
- Carbs: 20-30gg
- Protein: 25-35gg
FAQs
1. Can I use other types of liver instead of chicken liver?
While chicken liver is best for its delicate flavor, you can experiment with duck or goose liver for a richer, gamier taste. Adjust cooking time accordingly as they are denser.
2. How long can I store the chicken liver pâté?
Store the pâté in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 2 months.
This Vietnamese chicken liver pâté, with its rich flavor and smooth texture, is sure to impress your guests. Enjoy spreading it on crusty bread, crackers, or alongside fresh vegetables for a truly delightful appetizer. Now go forth and create your own culinary masterpiece!