Chicken Liver, Bistek Style

Chicken Liver, Bistek Style
Chicken Liver, Bistek Style. The best method of cooking chicken liver is either Adobo or Bistek Tagalog style. For today I want to share my version of Chicken Live,r Bistek Style. There is no special about it just that the liver should be marinated, the marinade is discarded after use, I do not re-use the marinade of my liver Bistek. For the sauce I just add fresh soy sauce and kalamansi. Buy the freshest chicken liver. Cooking is fairly simple, it is basically similar to my other Bistek dishes. Click the link list below to find out our other Bistek recipes.

Fried Snapper Pinoy Bistek Style 
Fried Salmon Pinoy Bistek Style 
Tanguige Bistek Tagalog 
Tuna Bistek with Eggplant 
Bangus Bistek Tagalog 
Bangus Belly Bistek Tagalog 

Pork Bistek 
Pork Loin Steak, Bistek Style 
Pork Chop Steak, Bistek Style 
Beef Sirloin Steak, Bistek Style 
Bistek Stir Fry 
Bistek Bulalo with Pineapple 
Bistek Bulalo 
Bistek 

Liver Bistek 
Chicken Liver, Bistek Style 

Mushroom and Tofu, Pinoy Bistek Style

Chicken Liver Bistek

Here is the recipe of my version of Chicken Liver, Bistek Style, enjoy

Ingredients:

1/2 kilo chicken liver, cut in halves
2 medium size onion, peeled, sliced into rings
1/2 head garlic, peeled, crushed, chopped
1 cup soy sauce
1/3 cup kalamansi juice
1 tsp. peppercorn, crushed
cooking oil

Cooking procedure:


Chicken Liver, Bistek Style - Cooking Procedure

Marinate chicken liver in a mixture of half of the soy sauce, half of the kalamansi juice, garlic and peppercorns for at least 15 minutes. Remove pork liver from the marinade and set aside, discard the marinade. In a wok heat a tablespoon of cooking oil and stir fry onions until translucent remove from wok and set aside. In same wok heat 3 to 4 tbsp. of oil and fry chicken liver batches for 2 to 3 minutes or until color changes to golden brown. Using the same wok add return the fried chicken liver and add in the remaining soy sauce, remaining kalamansi juice and 1/2 cup of water into the wok, bring to a boil. Simmer for 2 to 3 minutes or until sauce is reduced to half and has turn into an oily sauce. Add in onions and continue to cook for a minute. Serve with a lot of rice.

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