This Malaysian inspired chicken liver pâté combines the classic French pâté with aromatics such as ginger, garlic and Shaoxing wine. When infused with those bold, aromatic flavors, this silky and creamy spread transforms into something truly special. {Gluten-Free}
Liver is a versatile and cheap ingredient that creates delicious dishes with bold flavor. Previously, I’ve shared a Chicken Liver Stir Fry with Onion and Pepper, Pork Liver Soup with Spinach, and Pork Liver Stir Fry.
Today, I want to share a chicken liver pâté that is inspired by our local Malaysian eatery Hainan Chicken House. It is a small restaurant located in Sunset Park Chinatown, and they serve really good Hainanese chicken rice and many other classic Malaysian dishes. One of my favorite dishes from them is a Malaysian-inspired chicken liver pâté.
Chicken liver pâté is often associated with French cuisine, known for its rich, buttery texture and decadent flavor. Different from the French style pâté usually made with sherry, this one is made with Shaoxing wine and a lot of aromatics and fried shallots.
We tried to recreate this recipe at home with a combination of the French method with Asian spices. It results in a great tasting chicken liver pâté that has a light, fluffy and smooth texture, and a vibrant taste.
How to properly prepare chicken liver
If you want a great tasting pâté, it’s important to prepare the chicken livers properly to create the best flavor development and texture.
First, remove and discard any sinews from the livers using a sharp knife. These are the parts that turn very chewy once cooked and won’t blend well. It’s important to remove them so you get the best texture.
Then you need to soak the chicken livers in cold milk for 30 minutes. This step removes any odors and drains the blood from the liver, which in turn removes the metallic taste. In Chinese cooking, it’s also common to soak the liver in cold water for the same reasons. However, I found that it’s important to use milk in this recipe because doing so will help you create a dish with a delicate flavor and texture. The water soaking method is just not as effective as using milk.
Once the livers have soaked, thoroughly drain and dry them to ensure they properly sear in the pan.
Ingredients
When you’re ready to cook, your table should have these ingredients:
- Prepared and soaked chicken livers
- Finely diced shallots
- Butter, cut into small squares
- Curry powder: this is a hidden flavor that creates a unique aroma
- Salt and pepper
- Garlic and ginger, sliced
- Shaoxing wine: it’s drier than sherry, but works quite well with the aromatics
- Heavy cream
How to cook chicken liver pâté
Sear the chicken liver in the hot pan until the surface is charred lightly and the inside is still a little pink. The goal here is to brown the liver for a better flavor and cook it mostly through while keeping the texture still tender. If they cook all the way until the liver turns grey, the final result will be a grainy pâté.
Then cook the shallots until softened, then add the garlic, ginger and curry powder to release the fragrance. Pour in the Shaoxing wine to deglaze the pan, and keep cooking until it achieves a syrupy consistency.
Next, blend the liver with the aromatics cooked in the Shaoxing wine together with heavy cream and butter in a blender or food processor. I really love using my Vitamix for this step. Because you can add the butter slowly while blending to help it fully emulsify, the pâté has an airy, smooth, and light texture. Now the chicken liver pâté is done.
TIP
Straining the blended paste through a mesh strainer before storing is very important. It’s a step that restaurants will use to remove any grainy parts and ensure the smoothest texture. Make sure not to skip this for the best chicken liver pâté.
How to store chicken liver pâté
You should always use a piece of plastic wrap to fully cover the chicken liver pâté before refrigeration, to prevent oxidation. If you plan to store the pâté for a longer time, melt some butter and add it to the top. With that protective layer, you can store it in the fridge for up to a week. To preserve it for up to a month, pour a little melted lard or clarified butter on top as a seal. Alternatively, you can portion out the pâté and freeze it, and it will last 2 to 3 months in the freezer.
How to serve chicken liver pâté
Once the chicken liver pâté is cooked, you need to let it cool off in the fridge before serving. The flavor will blend together much better and come through once the pâté is chilled. The chilling process also makes the loose mixture smooth and spreadable.
To serve chicken liver pâté, serve it cold or at room temperature with toast and crackers as an appetizer. I also like to add a drizzle of olive oil and some thinly sliced scallions and fried shallots for extra texture. You can also add some coarse sea salt.
Afterthoughts
This Malaysian-inspired chicken liver pâté might sound unconventional, but it’s a great way to enjoy chicken liver. I like to make it for occasions such as Chinese New Year and other traditional festivals, so I can prepare it ahead of time and offer it as an hors d’oeuvre. The flavor also goes well with non-Asian food and it’s a great starter for your Sunday dinner as well.
Chicken Liver Pâté
Ingredients
- 1 lb (454 g) chicken livers
- 1 cup milk (for soaking the liver)
- 1 tablespoon vegetable oil
- 3/4 teaspoon salt , divided
- 1/4 teaspoon ground black pepper
- 6 tablespoons butter , sliced to 1/2” (5 mm) pieces, divided
- 2 large shallots , small dice
- 4 garlic cloves , sliced
- 1 tablespoon ginger , minced
- 1/2 teaspoon curry powder
- 3 tablespoons Shaoxing Wine
- 1/4 cup heavy cream
- Topping options
- Fried shallots
- Sliced chive (or green onion)
Instructions
- Remove and discard any sinews from the livers, and soak them in the milk for a minimum of 30 minutes. This removes any foul odors and drains the blood. Once soaked, thoroughly pat the livers dry with a paper towel.
- Heat the oil in a large nonstick skillet over high heat until hot. Add the livers in an even layer. Let sear for 2 to 3 minutes without touching, until the bottom turns golden brown. Flip the livers and cook the other side for 1 to 2 minutes, sprinkle with 1/4 teaspoon salt and black pepper. Cook until the bottom side is lightly seared and the inside is still soft and slightly pink. (*Footnote 1) Transfer the liver into a blender or food processor.
- Heat 2 tablespoons of the butter over medium heat in the same pan. Once melted, add the shallots. Cook and stir until translucent.
- Add the sliced garlic, minced ginger and curry powder. Cook for an additional minute or two, until the aromatics are fragrant.
- Pour in the Shaoxing wine, and reduce until dry and syrupy. Turn off the heat. Transfer everything into the blender with the chicken liver.
- Add the heavy cream and the remaining 1/2 teaspoon salt. Blend on high while adding the remaining 4 tablespoons of butter, one cube at a time, ensuring the last butter cube is emulsified before adding the next. Blend until very smooth.
- Line a medium-sized bowl with a fine mesh strainer. Pour the chicken liver mixture through the strainer and press down with a spatula, to remove any grainy pieces. This will help ensure a very smooth texture.
- Transfer the mixture into the container of your choice. Firmly tap the filled container against the counter to remove any air bubbles.
- Cover the pâté with plastic wrap to prevent oxidation. Place the pâté in the fridge overnight to set.
- Serve cold or at room temperature with toast or crackers.
Notes
- The goal is only to get a nice color on the livers, If they cook all the way through, the final result will be a grainy pâté.
- Store the chicken liver pâté: To store the pâté for a longer period of time, pour a thin layer of melted butter on top of the pâté. Let it chill for 10 to 15 minutes. Then cover the pâté with plastic wrap. Store it in the fridge for a week or in the freezer for up to 2 months. Thaw it in the fridge before serving.
