This chicken liver steak or chicken liver bistek is a variation of the famous beef bistek. Although there are other versions of bistek like the pork bistek or chicken bistek, this dish uses chicken liver instead of the chicken meat. Not all are fond of eating chicken liver because it is bitter and sometimes has a gamy taste if not properly cooked.
But you can lessen the bitter taste by removing the blood from the liver by washing it properly and soaking it in brine so that the blood will flow from the liver to the brine. You can also soak the liver in buttermilk or milk to get rid of the blood. When it comes to cooking this dish, well it is easy and there is no need of a special skill to cook it.
What Makes Chicken Liver Special?
Liver is often an underrated part of the chicken. Although it might not be as popular as the thighs or breasts, liver offers a unique flavor and is rich in nutrients. Chicken liver is loaded with vitamins like B12, A, and iron, making it a powerhouse ingredient for those looking to boost their diet with more vitamins and minerals.
It’s understandable why some people shy away from liver due to its intense flavor. But when cooked properly, as in this bistek variation, the richness of the liver is complemented by the bold, citrusy flavors of calamansi and the umami of soy sauce. The dish becomes a beautiful blend of savory and tangy, perfect for those who enjoy trying something different.
Preparing Chicken Liver for Cooking
The key to making this dish delicious is in the preparation. Chicken liver can sometimes carry a strong, metallic taste if not cleaned and prepped correctly. This is why it’s essential to take a few extra steps before cooking to ensure the best flavor.
Start by washing the liver thoroughly under running water. This helps remove any lingering blood or impurities that could affect the taste. Afterward, soak the liver in a brine solution—a mixture of water and salt—for a few minutes. This step helps to further draw out the blood, reducing the gamey taste and giving the liver a more neutral flavor.
If you want to take it a step further, you can also soak the liver in buttermilk or milk. This technique is commonly used in various recipes to soften the meat and lessen any bitter undertones. After soaking, drain the liver in a colander and pat it dry before marinating.
The Magic of Marinating
Like any bistek recipe, the marinade plays a vital role in bringing out the best flavors in the dish. The combination of calamansi juice and soy sauce creates a balanced blend of acidity and saltiness that complements the richness of the liver.
To marinate the liver, mix together calamansi juice, soy sauce, minced garlic, ground pepper, and a touch of ginger. Ginger, though not a traditional ingredient in bistek, adds a subtle warmth and helps cut through any lingering bitterness from the liver. Marinating the liver for at least an hour, or longer if you have time, ensures that these flavors deeply penetrate the liver, making each bite flavorful and tender.
Cooking Chicken Liver Steak to Perfection
When it comes time to cook, one of the most important things to remember is not to overcook the liver. Chicken liver, like most organ meats, can become tough and chalky if left on the heat for too long. You want to cook it just until it’s browned on both sides, but still tender and moist on the inside.
Using the same pan, sauté sliced onions until they soften and begin to caramelize. These onions not only add sweetness but also offer a textural contrast to the liver. Reserve some onions for garnishing later. Once the onions are ready, return the liver to the pan along with the marinade, letting everything simmer until the sauce thickens and the flavors meld together beautifully.
A Dish Steeped in Filipino Tradition
While the use of liver in bistek may be unconventional, the dish retains the essential qualities that have made bistek a beloved Filipino comfort food. Traditionally, bistek Tagalog is made with thin slices of beef, marinated in a mixture of calamansi and soy sauce, and served with a generous helping of sautéed onions. It’s a dish that’s both simple and satisfying, embodying the Filipino love for bold, tangy flavors paired with rice.
Chicken liver bistek is a creative variation on this classic, offering the same bright, savory flavors with a more cost-effective ingredient. For many Filipino households, liver is a go-to for hearty, budget-friendly meals, and this recipe elevates it into something more refined yet still approachable for beginners.
Serving Suggestions
This dish is best served with a side of garlic fried rice, which soaks up the flavorful sauce beautifully. The tangy, savory sauce pairs well with the mild flavor of the rice, balancing the richness of the liver. You can also garnish it with chopped spring onions or extra sautéed onions for added texture and flavor.
For those who want a little extra zing, consider serving this alongside a small dish of vinegar with sliced chilies on the side. The acidity of the vinegar further enhances the complex flavors of the dish, giving it an extra layer of brightness.
Final Thoughts
While chicken liver might not be the first thing that comes to mind when you think of Filipino bistek, this version brings a delicious twist to the classic dish. The liver’s natural richness, balanced by the tangy calamansi and savory soy sauce, results in a dish that’s both satisfying and packed with flavor.
With a few simple steps and a little attention to detail in the preparation, this recipe can transform a humble ingredient into a delicious, budget-friendly meal. Whether you’re a liver lover or someone looking to try something new, this dish is worth adding to your weekly menu.
How to Cook Chicken Liver Steak (Chicken Liver Bistek)
Ingredients
- 500 grams chicken liver
- 1 head garlic peeled and minced
- 1/4 cup soy sauce
- 4 pcs calamansi extract the juice
- 2 medium sized white onions slice into rings
- 1 tsp. ginger julienne
- 1/2 tsp ground black pepper
- 4 Tbsp. cooking oil
- 2 stalks of spring onions chopped (optional)
Instructions
How to cook Chicken Liver Steak:
- In a bowl, combine calamansi juice, soy sauce, minced garlic, ground pepper and ginger. Mix the ingredients.
- Wash the chicken liver in running water and remove the bile and blood then soak in brine for a few minutes (water with salt) then drain in colander until it is pat dry.
- Add the chicken Liver in the marinade and marinate in the mixture for 1 hour or more.
- in a pan, heat oil at low fire. Then put the marinated liver in the pan, fry on both sides but do not over cook, set aside.
- On the same pan add the onions and saute until soft. Reserve some for garnishing. Then add the liver and the marinate mixture in the same pan and simmer it until the sauce thickens.
- Garnish with onions, spring onions and serve with fried rice.
Notes
Cooking Tips:
Soak the Liver to Remove Bitterness
Before cooking, soak the chicken liver in a brine solution or milk to reduce its strong, gamey taste. This helps draw out excess blood and impurities, making the liver taste milder. Allow the liver to sit for at least 10 to 15 minutes for best results.Don’t Overcook the Liver
Chicken liver can become tough and chalky if overcooked, so fry it on low to medium heat just until browned on both sides. The inside should remain slightly pink for a tender, juicy texture. Cooking it too long will cause it to lose its delicate flavor and moisture.Let the Sauce Thicken Naturally
Simmer the marinade with the liver until the sauce reduces and thickens naturally. This allows the flavors of calamansi, soy sauce, and garlic to concentrate, creating a rich and savory coating for the liver. Avoid adding too much water as it will dilute the sauce's bold taste.
