Low Fat Chicken Liver Pâté

Directions

• Preparation
• Place the chicken liver in a container, pour in the milk, and soak overnight.
• Chop the onion and mince the garlic.
• Rinse the chicken liver before cooking and drain well.
• Cooking
• Heat a skillet over high heat and melt the butter.
• Once the pan is hot, add the chicken liver and salt. Stir-fry until the outside turns slightly brown.
• Add the onion and garlic, and stir-fry until golden brown. Mix well.
• Add Shaoxing wine, bay leaves, and Dasida. Cook until everything is fully done, then let it cool down to below 40°C.
• Blend everything in a blender or food processor. Add a splash of low-fat milk to help it blend smoothly.
• I like to freeze the pâté in a plastic container, slice off portions while frozen, and store them back in the container. You can microwave a slice for 30 seconds before using—it softens up perfectly to spread on bread!
• Make your own Banh Mi with this calorie-friendly pâté!