Chicken Liver Pâté - Great for Khao Jee Pate or Banh Mi

Soak clean liver in milk for about an hour.

In a pan over medium heat, melt unsalted butter until bubbly.

Add shallots and cook until translucent.

Add garlic and let that cook for about 30 seconds.

Drain the chicken liver and add to the pan.

Add salt, white pepper, and five spice seasoning.

Cook for four to 5 minutes until the chicken liver is still pink in the center.

Add bourbon or cooking wine and let the mixture reduce for a couple of minutes until the liver is cooked through.

Transfer the mixture into a food processor and blend for about a minute.

Add unsalted butter and heavy cream to the food processor and blend until smooth.

Divide pâté into containers and cover with clarified butter or plastic wrap.

Let set in the fridge for at least 2 hours.

Equipment Needed

Dietary

Allergens