Chicken liver mousse

A great summer cold lunch dish and a more presentable way to serve chicken liver.

1. Cut chicken livers into big pieces, ginger and onion into small pieces.

2. Sweat onion until soft, add ginger and liver, season with salt (more than normal), pepper, chili and 5 spices powder, stir until cooked.

3. When cold, add sour cream and Whisky or Sherry, blend until smooth, aim at a thick paste consistency.

4. Line a container with non-stick cooking paper, place a piece of bay leave at the bottom for decoration, pour in mousse, keeps in fridge until set.