Vietnamese Chicken Liver Pate Recipe (Pâté)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cognac

🥗Healthier: white wine

💰Cheaper: brandy

White wine offers a lower-calorie option with similar acidity.

Soak the chicken livers in milk to reduce bitterness before cooking.

Heat oil in a pan and add 2 chopped shallots and garlic, cooking until soft and aromatic.

Add the chicken livers to the pan and cook on high heat until sealed, ensuring they remain pink inside.

Add 1 tablespoon of fish sauce and 2 tablespoons of butter to the pan with the livers.

Check the livers by cutting them in half to ensure they are still pink inside before turning off the heat.

Let the liver mixture cool slightly before transferring to a food processor.

Add the sautéed onion and garlic to the food processor with the chicken livers.

Blend the mixture until creamy, adding butter in batches to achieve the desired consistency.

Incorporate the remaining fish sauce into the mixture, blending again until smooth.

Taste the mixture and adjust seasoning with salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens