Five Spice Chicken Livers Recipes

Steps:

• Wash and cut livers into thin slices.
• Heat oil in frying pan.
• Add liver and fry for a minute or two while stirring.
• Add cayenne pepper, salt, pepper, and parsley.
• Add about 3/4 cup water and keep stirring (you can add salt, pepper and cayenne as needed).
• Keep stirring on medium-high heat until the liver is cooked and the liquid disappears (add a little water and cook for a bit longer if the liver is uncooked when the water has evaporated).

Steps:

• Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.
• Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.
• Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.
• Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.

Steps:

• Put the onion and garlic in a food processor and pulse to mince. Transfer to a large bowl and add the pork fatback, chicken livers, ground pork and beef, eggs, Cognac, pepper, salt, and five-spice powder. Mix well with a rubber spatula.
• Working in batches, grind the ingredients in the food processor to a fine, smooth, light tan mixture, transferring each batch to another bowl as it is ready. Each batch will take a few minutes, and you will have to pause occasionally to scrape down the sides. When all the ingredients have been ground, beat them with the spatula to blend well. If you want to check the seasoning, sauté a spoonful in a little skillet until it is well done, let cool, taste, and then correct if necessary.
• Position a rack in the middle of the oven and preheat to 350°F. Bring a kettle of water to a boil and lower the heat to keep it hot.
• Butter a 6-cup loaf pan. Pour in the pâté mixture and smooth the top with the spatula. Bang the pan on the countertop or table to remove air bubbles. Center the bay leaves on top of the paté. Butter a piece of parchment paper large enough to cover the top of the pâté and place it, buttered side down, over the paté. Then cover the pâté with aluminum foil, allowing a 1-inch overhang. Place the loaf pan in a baking or roasting pan. Pour enough boiling water into the pan to come 1 inch up the sides of the loaf pan. Bake the paté for 1 1/2 to 1 3/4 hours, or until the internal temperature registers about 160°F on an instant-read thermometer.
• Remove the baking pan from the oven and set the paté aside to cool for 1 hour. Place a twin pan (or board) and a 5-pound weight, such as a brick or a few food cans, directly on top of the paté; this compacts it and creates a smooth texture. When the paté is completely cool, remove the weight. Refrigerate it and let it mature for 1 or 2 days.
• To serve, unmold the cold pâté, removing and discarding the foil and parchment paper. Cut the pâté into thin slices or a thick slab. Blot away the juices with paper towels and then lay the slices or slab on a serving plate. Let the paté come to room temperature before serving. You can include it in a Western-style charcuterie spread, or use it in your next Vietnamese baguette sandwich. The paté keeps well in the refrigerator for 10 days. I advise against freezing it, however, as it turns soggy.
• FINDING FATBACK
• Pork fatback is an old-fashioned cooking fat that can be difficult to find. Your best bet is to go to a market that caters to a porkloving clientele, such as an Asian or Mexican market. The fatback may not be in the meat case, but just ask the butcher for it. At my local Mexican market, the butcher is always tickled by my request for grasa (fat). He proudly emerges from the cooler with a thick piece with the cuero (skin) still attached.
• To ensure that I have a supply if fatback on hand, I buy a pound or two. I set aside the portion I am using immediately and then I divide the remaining fat into pieces the size of a deck of playing cards (about two ounces), wrap each one tightly in plastic wrap, and freeze them all in a zip-top plastic bag. Fatback will keep in the freezer for up to nine months. Before using or freezing fatback, remove any skin, if necessary. A little meat attached is fine.

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Steps:

• Combine all ingredients in blender or coffee grinder.
• Blend until finely ground.
• Store in airtight container.
• Keeps up to 2 months.
• Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.

Steps:

• Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
• Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.