Chifa-inspired Chicken Liver Pâté

Ingredients

In this Chifa-inspired version, we incorporate Chifa cuisine elements by adding soy sauce, ginger, and garlic to the traditional Danish leverpostej. These ingredients infuse the pâté with a unique umami flavor, giving it a distinct Peruvian twist. We alse have the original recipe for Leverpostej, so you can check it out.

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 100g (3.5 oz) butter 100g (3.5 oz) butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 16g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the chicken livers under cold water and pat them dry with paper towels.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink on the inside.
4. 4.
   Remove the skillet from heat and let the mixture cool slightly.
5. 5.
   In a food processor, blend the chicken liver mixture until smooth.
6. 6.
   In a separate saucepan, melt the butter over low heat. Add the flour and cook for a minute, stirring constantly.
7. 7.
   Slowly pour in the chicken broth while whisking continuously to avoid lumps.
8. 8.
   Add the soy sauce, ground ginger, black pepper, nutmeg, cloves, and cinnamon to the saucepan. Stir well to combine.
9. 9.
   Add the blended chicken liver mixture to the saucepan and cook over low heat, stirring constantly, until the pâté thickens.
10. 10.
    Season with salt to taste.
11. 11.
    Remove from heat and let the pâté cool to room temperature.
12. 12.
    Transfer the pâté to a serving dish or individual ramekins.
13. 13.
    Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Chicken livers — Make sure to rinse the chicken livers thoroughly under cold water to remove any impurities before cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the pâté mixture.
• Serve the pâté with toasted baguette slices or crackers for a delightful crunch.
• Garnish the pâté with fresh herbs like parsley or cilantro for an added burst of freshness.
• Experiment with different spices and herbs to customize the flavor of the pâté to your liking.
• Store the pâté in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Chifa Chicken Liver Pâté as an appetizer or a snack. Spread it on toasted bread or crackers for a delicious and savory treat. Pair it with pickles, olives, or sliced vegetables for added texture and flavor.

Presentation advice

To enhance the presentation, drizzle a small amount of soy sauce on top of the pâté before serving. Sprinkle some ground black pepper or paprika for a pop of color. Arrange the pâté on a decorative platter and garnish with fresh herbs for an elegant touch.