Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Oyster | 6 medium (84g) | 81 |
| Orange Peel | 1 medium (131g) | 62 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 pound chicken livers
- 10 sprigs cilantro
- 1 shallot, minced
- 2 teaspoons ginger, minced fine
- 1 large garlic clove, minced
- 1/3 stick butter, softened
- 2 teaspoons oyster sauce
- 1 teaspoon dry hot mustard
- 3/4 teaspoon dried orange peel
- 1/3 pound cream cheese, softened
Directions
Bring a saucepan of lightly salted water to a boil. Drop in the livers.
Turn the heat down and simmer. Meanwhile, set aside several sprigs of
cilantro for garnishing and mince the rest. Saute the shallot, ginger, and garlic.
Remove and allow to cool. Toss all the ingredients into a food processor.
Do not overprocess or you will end up with liver soup! Pour into a
generously greased 9 x 5 x 2 inch loaf pan. Cover with a clean dish towel and refrigerate until firm.
To remove, use a knife to cleanly separate the paté from the side of the pan. Turn it out onto your serving platter. Smooth any unevenness in the surface with a knife and garnish with fresh sprigs of cilantro.
Category:American Chinese Recipes
Category:American Chinese Snacks