1Prepare the chicken liver: blanch 500g of chicken liver in boiling water with a pinch of salt and a dash of fish sauce for about 2 minutes, then soak in cold water to release blood and cut off any white tendons.
2Prepare the chicken liver: blanch 500g of chicken liver in boiling water with a pinch of salt and a dash of fish sauce for about 2 minutes, then soak in cold water to release blood and cut off any white tendons.
3Prepare the chicken liver: blanch 500g of chicken liver in boiling water with a pinch of salt and a dash of fish sauce for about 2 minutes, then soak in cold water to release blood and cut off any white tendons.
4Prepare the meat: use 500g of ground pork with a ratio of 70% lean and 30% fat.
5Prepare the meat: use 500g of ground pork with a ratio of 70% lean and 30% fat.
6Prepare the meat: use 500g of ground pork with a ratio of 70% lean and 30% fat.
7Sauté the aromatics: melt 300g of unsalted butter in a pan, add 200g of thinly sliced purple shallots and sauté until fragrant (do not let it turn golden).
8Sauté the aromatics: melt 300g of unsalted butter in a pan, add 200g of thinly sliced purple shallots and sauté until fragrant (do not let it turn golden).
9Sauté the aromatics: melt 300g of unsalted butter in a pan, add 200g of thinly sliced purple shallots and sauté until fragrant (do not let it turn golden).
10Add spices and meats: add 5g of pepper to the sautéed shallots, then add 500g of pre-processed chicken liver and 500g of ground pork, and stir-fry.
11Add spices and meats: add 5g of pepper to the sautéed shallots, then add 500g of pre-processed chicken liver and 500g of ground pork, and stir-fry.
12Add spices and meats: add 5g of pepper to the sautéed shallots, then add 500g of pre-processed chicken liver and 500g of ground pork, and stir-fry.
13Prepare the bread and milk: tear 200g of sandwich bread into small pieces and put into a bowl, then add 400ml of unsweetened fresh milk.
14Prepare the bread and milk: tear 200g of sandwich bread into small pieces and put into a bowl, then add 400ml of unsweetened fresh milk.
15Prepare the bread and milk: tear 200g of sandwich bread into small pieces and put into a bowl, then add 400ml of unsweetened fresh milk.
16Combine and season: add the milk and bread mixture to the pan with the sautéed ingredients. Season with 20g of seasoning powder, 30g of sugar, 10g of salt, and 20ml of fish sauce.
17Combine and season: add the milk and bread mixture to the pan with the sautéed ingredients. Season with 20g of seasoning powder, 30g of sugar, 10g of salt, and 20ml of fish sauce.
18Combine and season: add the milk and bread mixture to the pan with the sautéed ingredients. Season with 20g of seasoning powder, 30g of sugar, 10g of salt, and 20ml of fish sauce.
19Add pink salt (optional): if desired for color, add exactly 1g of pink salt (nitrate/nitrite salt) to the mixture; otherwise, omit it for a safer, natural color.
20Add pink salt (optional): if desired for color, add exactly 1g of pink salt (nitrate/nitrite salt) to the mixture; otherwise, omit it for a safer, natural color.
21Add pink salt (optional): if desired for color, add exactly 1g of pink salt (nitrate/nitrite salt) to the mixture; otherwise, omit it for a safer, natural color.
22Stir-fry until cooked: continue to stir-fry the mixture over medium heat until cooked through, being careful not to burn it.
23Stir-fry until cooked: continue to stir-fry the mixture over medium heat until cooked through, being careful not to burn it.
24Stir-fry until cooked: continue to stir-fry the mixture over medium heat until cooked through, being careful not to burn it.
25Add water and blend: turn off the heat, add 200ml of filtered water to the mixture, and then blend it until smooth.
26Add water and blend: turn off the heat, add 200ml of filtered water to the mixture, and then blend it until smooth.
27Add water and blend: turn off the heat, add 200ml of filtered water to the mixture, and then blend it until smooth.
28Bake or steam: pour the blended pate into a tray and bake bain-marie (water bath) at 180°C for 2 hours, or steam bain-marie for 4 hours until it is tender and cooked through.
29Bake or steam: pour the blended pate into a tray and bake bain-marie (water bath) at 180°C for 2 hours, or steam bain-marie for 4 hours until it is tender and cooked through.
30Bake or steam: pour the blended pate into a tray and bake bain-marie (water bath) at 180°C for 2 hours, or steam bain-marie for 4 hours until it is tender and cooked through.
31Cool and store: allow the pate to cool completely, then portion into containers and store in the refrigerator for up to 3 days, or freeze for up to 3 months.
32Cool and store: allow the pate to cool completely, then portion into containers and store in the refrigerator for up to 3 days, or freeze for up to 3 months.
33Cool and store: allow the pate to cool completely, then portion into containers and store in the refrigerator for up to 3 days, or freeze for up to 3 months.
Ingredients
500 g gan gà
500 g gan gà
500 g gan gà
500 g thịt xay (70% nạc, 30% mỡ)
500 g thịt xay (70% nạc, 30% mỡ)
500 g thịt xay (70% nạc, 30% mỡ)
300 g bơ lạt
300 g bơ lạt
300 g bơ lạt
200 g hành tím thái mỏng
200 g hành tím thái mỏng
200 g hành tím thái mỏng
5 g tiêu
5 g tiêu
5 g tiêu
200 g bánh mì sandwich xé nhỏ
200 g bánh mì sandwich xé nhỏ
200 g bánh mì sandwich xé nhỏ
400 ml sữa tươi không đường
400 ml sữa tươi không đường
400 ml sữa tươi không đường
20 g hạt nêm
20 g hạt nêm
20 g hạt nêm
30 g đường
30 g đường
30 g đường
10 g muối
10 g muối
10 g muối
20 ml nước mắm nhĩ thương hiệu bếp của Quốc
20 ml nước mắm nhĩ thương hiệu bếp của Quốc
20 ml nước mắm nhĩ thương hiệu bếp của Quốc
1 g muối hồng (muối nitrat hoặc nitrit)
1 g muối hồng (muối nitrat hoặc nitrit)
1 g muối hồng (muối nitrat hoặc nitrit)
200 ml nước lọc
200 ml nước lọc
200 ml nước lọc
Equipment
chảonồimáy xaykhaylò nướng (hoặc nồi hấp)hộp
Tips
Do not soak chicken liver in milk, instead blanch it in boiling water with salt and fish sauce for about 2 minutes to remove odor and then soak in cold water.
Do not add garlic to pate with pork, as it can cause an unpleasant smell.
When sautéing, use medium heat to prevent burning, as the mixture contains bread and liver.
For safety, it's recommended not to use pink salt (nitrate/nitrite salt) if making pate at home for personal consumption. If used, only add 1g for this recipe.
Pate without pink salt will have a greyish-brown color but is safe to eat. Avoid buying red pate from outside, as it likely contains excessive amounts of coloring salt.
Homemade pate can be stored in the refrigerator for 3 days or frozen for up to 3 months.