Chicken liver pate is a delicious and familiar dish from chicken for many families. If you’re concerned about food safety when buying pate outside, why not try making pate at home? The method is extremely simple and anyone can do it, so let’s get cooking right now!
1. Chicken liver pate without steaming
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Preparation
20 minutes
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Processing
15 minutes
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Difficulty
Easy
Ingredients for chicken liver pate without steaming For 4 servings
Chicken liver 300 gr Pork skin 100 gr Ground pork 200 gr Unsweetened milk 280 ml Sandwich bread 2 slices (bread crumb) Minced garlic 2 tablespoons Minced shallots 2 tablespoons Unsalted butter 2.5 tablespoons Common spices a little (Sugar/salt/seasoning/pepper)
How to make chicken liver pâté without steaming
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Prepare the ingredients
To eliminate the fishy smell of chicken liver, after buying, you wash it thoroughly with water, then soak it in 200ml of unsweetened fresh milk for about 20 – 30 minutes, then take it out and let it drain.
Put a pot on the stove over medium heat, boil the pig skin for about 20 minutes until soft. Then, put it in a blender to puree.
Tear 2 slices of sandwich bread into small pieces and add 80ml of unsweetened fresh milk to soak for about 10 minutes to soften.
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Sauté the ingredients
Put a pan on the stove over medium heat, add 1 tablespoon of unsalted butter, sauté 1 tablespoon of minced garlic and 1 tablespoon of minced shallots until fragrant.
When the shallots and garlic are fragrant, add the chicken liver and sauté for about 5 minutes until it firms up.
Put another pan on the stove over medium heat, add 1 tablespoon of unsalted butter, sauté 1 tablespoon of minced garlic and 1 tablespoon of minced shallots until fragrant.
When the shallots and garlic are fragrant, add the minced meat and sauté for about 2 minutes, then add the chicken liver and the soaked bread into the pan and sauté together for another 3 minutes.
Season with 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 1/2 tablespoon of salt, and 1 teaspoon of pepper, adjust the seasoning to taste, then turn off the heat and let it cool.
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Blend the mixture
Put the chicken liver mixture into a blender and blend until smooth.
Then, place the pâté into a bowl or a glass mold that has a thin layer of unsalted butter spread on the sides.
Put the chicken liver pâté in the refrigerator for about 1 hour for it to set before serving.
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Final product
The chicken liver pâté is smooth and fragrant, with the aroma of butter combined with fresh milk and chicken liver.
When eaten, it has a rich, nutty flavor, and you can enjoy it with bread or sticky rice, which will create an extremely delicious and perfect combination.
2. Steamed chicken liver pâté (recipe shared by a user)
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Preparation
15 minutes
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Cooking time
50 minutes
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Difficulty level
Easy
Ingredients for steamed chicken liver pâté (recipe shared by a user) Serves 4
Chicken liver 300 gr Ground pork 200 gr Onion 1/2 bulb Unsweetened milk 220 ml Sandwich bread 3 slices Unsalted butter 2 tablespoons Common seasoning a little (Salt/seasoning powder/pepper/sugar)
How to choose good onions
- You should choose round onions with long roots; these are good onions. Avoid buying those with unusual shapes, as losing the entire root part will make them taste bad.
- Good onions will have a firm, smooth skin, a nice yellow color, no dark spots, and hug closely to the body.
Tools needed
Blender, spoons, knife and cutting board, pan, steamer pot,…
How to make steamed chicken liver pâté (recipe shared by a user)
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Prepare the ingredients
To remove the fishy smell of chicken liver, after buying, wash it thoroughly with water, then soak it in 200ml of unsweetened fresh milk for about 20 – 30 minutes.
After that, take it out, wash it clean with water 2 – 3 times, let it drain, and cut into bite-sized pieces about 1 finger length.
Peel the onion and dice it.
Tear 3 slices of sandwich bread into small pieces and add 20ml of unsweetened fresh milk to soak for about 1 minute until soft, then remove the bread from the milk.
Tip: When cutting the chicken liver, remove the tendons attached to the liver for a better tasting final product.Tips to prepare onions without making your eyes sting
- Cut onions in a well-ventilated area like under a hood or window.
- Use a very sharp knife to cut the onions.
- Chill the onions in the freezer for 10-15 minutes before cutting.
- Soak the onions in water before cutting.
- Cut the onions horizontally.
- Leave the onion root intact.
- Use vinegar or saline solution.
See details: Keep 10 tips for cutting onions without stinging your eyes
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Marinate chicken liver with meat
Put the chicken liver in a bowl, add ground meat, marinate with 1 teaspoon of seasoning, 1/2 teaspoon of pepper, 1/2 teaspoon of sugar, and a little salt.
Use a spoon to mix well and marinate for 15 minutes for the chicken liver to absorb the spices.
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Sauté chicken liver with meat
Place a frying pan on the stove over medium heat, add 1 tablespoon of butter and sauté the onion until fragrant.
When the onion is fragrant, add the chicken liver and sauté for about 5 minutes until it tightens, then add the sandwich bread soaked in milk.
Continue to sauté for another 2 minutes, season to taste, turn off the heat, and let it cool.
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Blend the mixture
When the mixture cools down a bit, put it into a blender and blend until smooth.
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Pour into mold and steam
You prepare a mold lined with aluminum foil or coated with a layer of butter to prevent sticking, pour the pâté into the mold.
You prepare a steamer, place the pâté mold into the steamer, cover and steam on low heat for 1 hour.
Let the pâté mold cool and place it in the refrigerator for about 1 – 2 hours, when eating, take the pâté out and cut into bite-sized pieces, and enjoy.
Tip: To cut the pâté more easily and prevent sticking, before cutting, warm the knife.
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Finished product
The chicken liver pâté is complete, very eye-catching and delicious, with a smooth texture, rich and tasty.
Show off your cooking skills to treat the family.
How to choose fresh and delicious pork
- Fresh pork will have a dry membrane on the outside, and the surface of the cut will feel firm without stickiness when touched.
- The fresh meat has a pink-red color and is tender, while the fat is opaque white.
- It is advisable to choose meat that retains its elasticity when pressed, and has a characteristic fresh meat smell when sniffed.
- If you see the meat piece with a dark red or blackish color, do not buy it as it may be pork raised with lean-boosting substances.
- Avoid buying meat that is light green, dark purple, or with red skin.
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You can choose a good piece of meat and then ask the seller to grind it; do not buy pre-ground meat as it’s hard to check the quality, or you can buy it and grind it at home using a meat grinder.
See details: How to choose fresh and delicious pork
How to choose good chicken liver
- Choose chicken liver that is dark red or light purple in color.
- When pressed, it should have good elasticity and feel smooth to the touch.
- There should be no unpleasant fishy smell or abnormal odors.
Tips for cleaning chicken liver, odor-free
- Method 1: Soak in salted water for about 1 hour, rinse well and cut, then prepare.
- Method 2: Soak in unsweetened fresh milk for about 1 hour, rinse well and prepare.
- Method 3: Soak in diluted vinegar water for about 30 minutes, rinse well.
- Method 4: Mix with flour for about 30 minutes, rinse well.
See more:
Homemade chicken liver pate is very delicious and safe for the whole family. You can make a larger batch and store it in the refrigerator, and when you want to eat, just put it in the microwave to heat it up. Wishing you success!
*Source of reference for the recipe and images shared from YouTube: Hồng Vân
