Chicken Liver Bistek
Chicken Liver Bistek
This is delicious! Bistek is a Filipino style of marinade/sauce made with citrus and soy sauce, and plenty of garlic. I made this on 3 Dec 2018 and it was well liked even by the Thai family.
Ingredients
- 1 kilo chicken livers, (2 lb)
- ¾ cup all purpose flour
- ¼ cup corn starch
- 2 teaspoons salt
- ¼ teaspoon black pepper
- cooking oil
- ½ cup lemon or lime juice
- ½ cup soy sauce
- ½ cup water
- 1 small onion, thinly sliced and seperated into rings
- 1 head garlic, peeled and minced
Instructions
- Rinse the livers, cut each in half crosswise, then dry with paper towels.
- In a bowl, add the lemon juice, water, and soy sauce and whisk to combine, set this aside.
- In another bowl, add the the flour, corn starch, salt and pepper, feel free to go heavy handed with the pepper as desired.
- Roll the livers in the flour mixture to completely coat each one.
- Heat about ¾ inch of cooking oil in a large pan or pot, you want the oil hot but not smoking. When the oil is hot, add the livers in batches, don't over crowd the pan. Cook the livers until golden brown on each side. Be gentle moving the livers to check for brownness, and carefully turn them, the less you move liver, the less likely it will fall apart. As livers are cooked, remove to paper towels to drain. Continue until all livers are cooked.
- Pour out the oil from the pan and wipe clean. Add 1 tablespoon of oil to the pan and put on medium heat. When the pan is hot, add the onions and cook for about 1 minute, stirring often, goal is to only cook the onions to half done. When they are ready, remove with a slotted spoon to a bowl and cover to keep them warm.
- Same pan, now add the garlic, cook, stirring often until lightly browning and fragrant.
- Give that lemon juice mixture a quick whisk then pour that into the pan with the garlic and bring to a boil.
- Return the livers to the pan and very gently mix with the sauce, cook for another 2-3 minutes until the livers are heated through and the sauce slightly thickened.
- Spoon out the livers and sauce to a serving dish and garnish with the previously half cooked onions.
- Serve over rice, pasta, or even mashed potatoes.
Notes
Low cost per serving.
When you say “cut in half” do you mean across, or horizontally through the liver to make it thinner? Thanks!
Hi Terry, just in half crosswise, not going for thinner, just smaller in size. I have updated that step as well. Thanks for pointing that out.