Chicken Liver Pate with Five Spice
TOTAL TIME
30min
-
PREP TIME
15min
-
COOK TIME
15min
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Ingredients
- 500g chicken livers
- 2 cups (500mL) milk
- 1 teaspoon (5mL) vegetable oil
- 1 tablespoon (20mL) butter
- 60mL spring (green) onions, finely chopped
- 2 teaspoons (10mL) fresh ginger, finely chopped
- 2 tablespoons (40mL) Kikkoman Naturally Brewed Soy Sauce
- 1 teaspoon Chinese Five Spice
- 2 tablespoons (40mL) milk, extra
Method
- Soak chicken livers in the 2 cups milk for 30 minutes to help remove any impurities. Remove from milk, drain and remove any sinews and fat. Discard milk.
- Heat oil and butter in a large fry pan over a medium-high heat and add the chicken livers.
- Saute for 1 minute, turning once, until they begin to brown. Do not overcook.
- Add the green onions and ginger. Saut_ for 1 minute then add the Kikkoman soy sauce, Chinese Five Spice and the 2 tablespoons milk. Continue to cook for 4 or 5 minutes more, until the livers are cooked but still slightly pink inside.
- Remove from the heat and allow the livers too cool to room temperature.
- Once cooled add the then process the mixture in a food processor until smooth, add mixture to a serving dish and refrigerate until required.
Key tip
Serve in a bowl with thin slices of toast or crispbread.
Products used
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