Culinary Workshop Culinary Art 2013.Jun.
Ingredients (6×6×18cm mold)
| Chicken Liver | 200g ... Wash with salt, blanch, then soak in cold water for about 1 hour to remove blood. |
| Ground Chicken Thigh | 200g |
| Green Onion | 20cm ... Finely chopped |
| Egg | 1 ... Beaten |
| Salt | 1/2 tsp |
| Liver Stew Sauce | 2 tbsp |
Seasonings for Liver Stew
| Sake | 100ml |
| Soy Sauce | 50ml |
| Sugar | 2 tbsp |
| Salt | 1/2 tsp |
| Ginger | 1 piece ... Thinly sliced |
Steps
- Place the prepped chicken liver,
, and ginger into a pot and heat. Once it boils, simmer for 2-3 minutes, then keep warm to let the flavors soak in. - Using a food processor, finely process the stewed liver (drained of its sauce). Add ground chicken thigh, green onion, egg, salt, and the liver stew sauce, mixing thoroughly.
- Line a mold with parchment paper and fill with the mixture from step 2. Smooth the surface evenly.
- Bake in a 220°C oven for about 20 minutes. Slice into 1cm thick pieces and plate. Garnish with pickled ginger.