Chicken Liver Pâté 雞肝醬

Husband always complains why I only make dessert! He wants to have something that is not sweet! I told him I made meals everyday, and those are already dishes not sweet! And this liver pate as well! Then he SILENTS!

Ingredients:

1/2 pound chicken livers

1 shallot (1/3cup), finely chopped

1 garlic clove, finely chopped

1 bay leaf

1/2 cup water

1/8 teaspoon ground nutmeg

1/2 tsp salt

1/2 tsp ground black pepper

2 tbsp Brandy
3 to 6 tablespoons unsalted butter (at room temperature). For pâté that is very dense and buttery, add between 8 to 12 tablespoons of butter







Directions

1. Rinse chicken livers; trim and pat dry. Set aside. 
2. In large skillet, melt 1 tbsp butter over medium heat; fry shallots and garlic. Then add liver. Fry a few minutes and add 1/2 cup water and bay leaf to saute livers until liver is well done.
3. Remove from heat. 


 
4. Discard the bay leaf. Drain the liquid out and transfer the livers, shallot and garlic to a food processor. Add nutmeg, salt, ground pepper, and brandy. Process just until the livers are finely chopped, then, with the blade still running, start adding the butter 1 tablespoon at a time.
5. Scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

This liver pate is good to serve with biscuit or sandwich, but I tried to serve with congee. It tastes good too.