Directions
- 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 meat: use 500g of ground pork with a ratio of 70% lean and 30% fat.
- 3Sauté 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).
- 4Add 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.
- 5Prepare the bread and milk: tear 200g of sandwich bread into small pieces and put into a bowl, then add 400ml of unsweetened fresh milk.
- 6Combine 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.
- 7Add 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.
- 8Stir-fry until cooked: continue to stir-fry the mixture over medium heat until cooked through, being careful not to burn it.
- 9Add water and blend: turn off the heat, add 200ml of filtered water to the mixture, and then blend it until smooth.
- 10Bake 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.
- 11Cool 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 thịt xay (70% nạc, 30% mỡ)
- 300 g bơ lạt
- 200 g hành tím thái mỏng
- 5 g tiêu
- 200 g bánh mì sandwich xé nhỏ
- 400 ml sữa tươi không đường
- 20 g hạt nêm
- 30 g đường
- 10 g muối
- 20 ml nước mắm nhĩ thương hiệu bếp của Quốc
- 1 g muối hồng (muối nitrat hoặc nitrit)
- 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.
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