How to Cook Chicken Liver Steak (Chicken Liver Bistek)

Chicken Liver Steak is a flavorful Filipino dish where tender chicken livers are marinated in a tangy soy-calamansi sauce, lightly fried, and simmered with caramelized onions.

Prep Time12

Cook Time18

Total Time30

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken liver steak, chicken lver bistek

Servings: 4 servings

Calories: 231kcal

Author: Manny

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.