Bistek Style Chicken Livers

I am loving chicken livers lately that I’d like to find other ways how to enjoy them. The recent one I made is called Bistek Style Chicken Livers.

Bistek is a word derived from “beef steak”. In the Philippines, we call it Bistek Tagalog or Filipino Beefsteak. It is a dish that consists of thinly sliced beef, soy sauce, lemon or calamansi juice, garlic, black pepper, and lots of onion. Some uses different kinds of meat, but this is the first time I am using chicken livers.

In this dish, I used the same marinade as Bistek Tagalog.

CHICKEN LIVERS ADOBO vs BISTEK STYLE CHICKEN LIVERS?

In my opinion:

Filipino Chicken Livers Adobo may include vinegar and ginger in the ingredients list, but doesn’t have onion rings like the Bistek style does. Also, it is not necessary to marinate it with the other ingredients.

Bistek Style Chicken Livers need to be marinated and must have LOTS of onion rings. For me, it’s not Bistek style when it doesn’t have LOTS of onion rings.

The taste of both is VERY close. The obvious difference is the taste of the crunchy and sweet onions.

Of course, both are perfect with rice. Always!

To make this, the chicken livers need to be marinated for at least 4 hours or overnight with soy sauce, lemon or calamansi juice, garlic, and black pepper. After marinating, we heat up a pan and add cooking oil to it. Then, we will add the chicken livers and marinade to the pan. The marinade only needs to be cooked with the chicken livers for 3 minutes, then we drain the chicken livers and need to put back to the pan without the marinade to continue cooking. Otherwise, the dish would be salty. When the chicken livers are cooked, we turn off the heat and add the sliced onions. More onions, the better.

NOTES:

• Initially, you can discard the marinade before adding the chicken livers to the hot pan. I like cooking the chicken livers with the marinade for about 3 minutes for better taste.
• Cooking the chicken livers with the marinade for a long time will result to a salty dish.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am bringing this with me to share with my friends at Fiesta Friday #389 where I will be co-hosting with Angie. I hope you can come and join us.

Also sharing at Full Plate Thursday, 544 | Happiness is Homemade |

Print

Bistek Style Chicken Livers

A new way to enjoy chicken livers is to cook them Bistek Style. And it’s perfect with warm rice. Yum!

Cuisine Filipino

Prep Time 5 minutes

Cook Time 10 minutes

Marinating Time 8 hours

Total Time 8 hours 15 minutes

Servings 5

Author Jhuls @ The Not So Creative Cook

Ingredients

• 500 g chicken livers fresh
• 1/3 cup (80 ml) soy sauce
• 6 cloves garlic minced
• ½ lemon squeezed
• 1 tsp ground black pepper
• Onion rings divided (some for toppings, some to add to the chicken livers)
• Cooking oil

Instructions

1. In a bowl, add chicken livers, soy sauce, garlic, lemon and ground black pepper. Mix, cover, and marinate in the fridge overnight.

The next day:

1. In a pan over high heat, add cooking oil. Add sliced onion rings and cook until soft. Remove from the pan and set aside.

2. Using the same pan, add cooking oil. Add the chicken livers including the marinade. Cook the chicken livers with the marinade for 3 minutes. Next, drain the chicken livers and discard the marinade. Add more oil to the pan and cook the drained chicken livers for 5-7 minutes more or until chicken livers are cooked through. (SEE NOTES)

3. Add the rest of the uncooked sliced onion rings, turn off the heat, and cover the pan.
4. After a few minutes, you can enjoy the Bistek Style Chicken Livers with warm rice.

Recipe Notes

• Initially, you can discard the marinade before adding the chicken livers to the hot pan. I like cooking the chicken livers with the marinade for about 3 minutes for better taste.
• Cooking the chicken livers with the marinade for a long time will result to a salty dish.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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