越南雞肝醬源自於法國雞肝醬，但卻沒有法國雞肝醬那麼濃味，比較清淡，但帶亞洲風味，主要也是用來搽在越式三文治 (Bahn Mi) 來吃的。
Vietnamese Chicken liver pate is a twist of French chicken liver pate, it’s not using herbs to make pate, it’s using vietnamese fish sauce and chinese spices, so the flavour is lighter with chinese taste.
作者今次所做的方法，是結合了兩者的做法，找出一個中傭的質感及味道。用了低溫慢煮的方法，可以保存耐久一點。以越南的做法，一星期內要吃完吧。
I just mix and match both making method for my version, try to find a moderate flavour and texture in between them. I’m using sous vide method, that can pasteurized it to keep it a bit longer, otherwise, it can keep for a week only.
材料 (Ingredients) ：
雞肝 (Chicken livers) – 500g
洋蔥 (onion) – 1個 (1 whole)
紅蔥頭 (shallots) – 3個 (3 pcs)
蒜頭 (garlic) – 1瓣 (1 glove)
牛油 (butter) – 30g
豬油 (pork lard) – 10g
鹽 (salt) – 5g
白胡椒粉 (white pepper) – 2g
魚露 (fish sauce) – 3g
五香粉 (five spices) – 2g
忌廉/煮食用忌廉/牛奶 (cooking cream/heavy cream/milk) – 20ml
蛋 (egg) – 1隻 (1 pc)
白蘭地 (brandy) – 20ml
做法 (Method) ：
1. 預熱慢煮器至68°C
Preheat sous vide cooker to 68°C
2. 清洗雞肝，如有雞心，請清除，再清除一些雞筋及心管，印乾後，備用
Wash and clean the liver, take out the heart and vein, pat dry and set aside
3. 洋蔥、紅蔥頭及蒜頭切粒
Cut the onion, shallots and garlic into small cubes
4. 準備一個平底鍋，下豬油，當鍋小許熱時，加入洋蔥粒、紅蔥頭及蒜頭，炒至軟身
Use a sauce pan, add some pork lard, melt it, then add onion, shallots and garlic, stir fry until soften
5. 加入雞肝，再炒至雞肝變色後，加入白蘭地酒，伴勻後，讓酒精揮發一下
Put in the chicken liver, stir fry until the liver change colour, then add some brandy, mix it well and let the alcohol evaporate
6. 下調味料，伴勻後就可以關火
Add all the seasonings, mix it well and heat off
7. 把所有材料倒入攪伴器，先用細速攪伴，慢慢地加入忌廉/煮食用忌廉/牛奶，加入一半牛油，再加入蛋後才轉高速攪伴成幼滑就可以了,
Put all the ingredients into the blender, use low rate blending, then add milk/heavy cream/cooking cream slowly，followed by half of melted butter, then add egg, and change to high blending rate blend it until smooth like mousse form.
8. 把攪伴好的雞肝糊倒入密封式玻璃瓶內，把剩下的溶牛油，小心地倒在上面，上蓋時不要完全扭緊，留一點點以讓空氣可釋放
Pour the mousse into a glass jar, then pour the remaining melted butter on the top and close the lid with little bit loose to let the air bubble escape while cooking
9. 放入慢煮器內煮2小時
Put the jar into sous vide cooker and cook it for 2 hours
10. 取出後立即放入冰水浸3小時就完成, 最後放入雪櫃一晚就可以享用了
After cooked, chilled for iced water bath for 3 hour and finished, then put into fridge for a night and enjoy.
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溫馨小廚 