Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- Chicken Liver Pâté
- 3 tablespoons (45 milliliters) vegetable oil divided
- 1 large Spanish onion, thinly sliced
- 1/8 teaspoon (1/2 milliliter) salt
- 2 tablespoons (30 milliliters) dry white wine
- 1 tablespoon (15 milliliters) white wine vinegar
- 1 tablespoon (15 milliliters) plus 1/2 cup (125 mL) butter , cubed
- 1/8 teaspoon (1/2 milliliter) sugar
- 1/2 pound (250 grams) chicken livers
- 1/4 cup (60 milliliters) brandy
- 1/8 teaspoon (1/2 milliliter) Ginger Ground
- 1/8 teaspoon (1/2 milliliter) Nutmeg Ground
- Pickled Daikon and Carrots
- 1 2/3 cups (400 milliliters) water
- 3/4 cup (175 milliliters) white wine vinegar
- 1 tablespoons (15 milliliters) sugar
- 1 teaspoon (5 milliliter) salt
- 1/2 cup (125 milliliters) julienned carrots
- 1/2 cup (125 milliliters) julienned daikon
- Chili Chicken
- 6 boneless skin-on chicken thighs, cut into ½-inch (1 cm) thick slices
- 3 tablespoons (45 milliliters) chili oil
- 3 tablespoons (45 milliliters) Fish Sauce
- 1 teaspoon (5 milliliter) Garlic Roasted
- 1/8 teaspoon (1/2 milliliter) salt
- 6 mini baguette buns
- 1/4 cup (60 milliliters) torn fresh cilantro leaves, lightly packed
Preparation
- 1 For the Chicken Liver Pâté, heat medium skillet on high heat. Add 1 tablespoon (15 mL) of the vegetable oil. Add onions; cook and stir until lightly browned. Add salt; reduce heat to medium and continue cooking, stirring often, until softened and evenly browned, about 20 minutes. Add wine; cook 1 minute, stirring to loosen browned bits in bottom of skillet. Stir in vinegar, 1 tablespoon (15 mL) of the butter and the sugar. Transfer to large wide bowl and let cool.
- 2 Wipe out skillet and heat on high heat. Add remaining 2 tablespoons (30 mL) oil. Season livers with salt; sauté, turning once or twice, until browned but still slightly pink in centre, about 5 minutes. Remove pan from heat; transfer chicken livers to large plate or small rimmed baking sheet in single layer and set aside to let cool. Meanwhile, add brandy to skillet. Return to heat and boil until reduced to about 2 tablespoon (30 mL) and syrupy. Remove from heat.
- 3 In high-speed blender on medium-high, or in food processor, blend livers, brandy reduction, caramelized onions, ground ginger and nutmeg until semi-smooth. Add remaining 1/2 cup (125 mL) butter, a few cubes at a time and blending well with each addition, until very smooth, using plunger or spatula to scrape down sides as needed.
- 4 Transfer pâté to bowl; cover and refrigerate until chilled and firm, at least 1 hour.
- 5 Pickled Daikon and Carrots: In saucepan, combine water, vinegar, sugar and salt; bring to a boil over high heat. Combine carrots and daikon in heatproof bowl; pour hot pickling liquid over top. Let stand at least 30 minutes.
- 6 Chili Chicken: In large bowl, combine chili oil, fish sauce, garlic and salt; add chicken, stirring to coat. Let marinate for at least 10 minutes or cover and refrigerate for up to 1 day.
- 7 In large skillet over medium-high heat, fry chicken, stirring and turning occasionally, until cooked through, 5 to 7 minutes.
- 8 To assemble sandwiches, slice baguettes horizontally and lightly toast. Spread one side with a thick layer of pâté. Top with some of the chicken, drained pickles and cilantro leaves.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
