Chicken Bistek

This chicken dish is a variation of the ubiquitous Bistek Tagalog but instead of the traditional beef slices, I used chicken parts. Both are similar in ingredients and procedure but in this chicken bistek, I added liver spread at the end of cooking to thicken the sauce. Try this chicken bistek for dinner tonight and let me know what you think.


Chicken Bistek
Prep time
Cook time
Total time
Yield: 4 Servings
    • 3 pounds chicken (legs, thighs or whole) cut up into serving parts
    • 1 medium onion, peeled and sliced
    • 4 to 5 cloves garlic, peeled and minced
    • 3 to 4 peppercorns, cracked
    • juice of 2 lemons
    • ¼ cup soy sauce
    • 1 tablespoon oil
    • 1 cup water
    • 2 tablespoons liver spread
    • salt to taste
  1. Wash chicken and drain well. In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice and soy sauce. Massage marinade into meat and marinate in the refrigerator for about 1 hour. Drain chicken and squeeze excess liquid. Reserve marinade and aromatics.
  2. In a wok or wide skillet over medium heat, heat oil. Add chicken and reserved onions and garlic from the marinade. Cook, stirring regularly, for about 7 to 10 minutes or until chicken is lightly browned and juices run clear.
  3. Add reserved marinade and water and bring to a boil. Lower heat, cover, and continue to cook for about 30 to 40 minutes or until chicken is cooked through and sauce is reduced. Add liver spread and stir to dissolve. Cook for about 3 to 5 minutes or until sauce is thickened. Season with salt to taste. Garnish with sliced onion rings, if desired. Serve hot.

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