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.