Chicken Bistek

Chicken Bistek is a Filipino chicken dish is made by marinating chicken thighs, in soy sauce, calamansi juice and fried it with garlic, pepper and balance of marinade until it cooked. It is served with onion ring toppings. Try this yummy kitchen Chicken Bistek recipe, to guide you to make a delicious version of chicken bistek. It is easy to make and really budget friendly. It comes with delicious yummy sauce, that will tickle your taste bud. We are sure that this contrasting sour freshness and salty umami flavours from the calamansi extract will surely partner your hot steaming rice real good. Yum!

CHICKEN BISTEK RECIPE

Ingredients:

• 1 kilo chicken thighs
• 4 tablespoons soy sauce
• 2 tablespoons calamansi juice
• 3 cloves of garlic (minced)
• 1 tablespoon whole peppercorns
• ½ teaspoon pepper
• 1 cup of water
• Lot of onions (cut into rings)
• 2 teaspoons of sugar
• Spring onion (for garnish)

Directions:

1. Wash and prepare the chicken thighs then place them in a large bowl. Add the soy sauce, calamansi extract, minced garlic and some pepper. Massage them well until coated. Let this marinate for at least 2 hours or overnight.
2. Heat some oil in a pan. Add the onion rings and saute for only 1 minute. Transfer to a container and set aside.
3. Separate the chicken from the marinade. Using the same pan, sear the chicken until browned. Flip to cook the other side. Reserve the marinade for later.
4. When the chicken has browned and has rendered oil, create a hole at the center and then add the garlic and then saute for a minute. Then, saute them altogether.
5. Add the marinade and whole peppercorns. Pour a whole cup of water. Cover the pan and let it simmer for 30 minutes using medium heat. Stir occasionally.
6. After simmering, add the sauteed onion rings. You may also add fresh onion rings. Do a taste test and adjust the taste using sugar. Stir gently until well mixed. Turn the heat off.
7. Separate the chicken and the sauce. Fry the chicken a little more for a crispy crust until all the sauce has been absorbed. Then, return the sauce.
8. Transfer the chicken bistek to a serving plate. Add more onion rings for toppings. Enjoy this together with some hot steaming rice. Yum!

CHICKEN BISTEK

Bistek is a classic Filipino dish you usually see at the karinderyas. If you see a dish with a lot of onion rings toppings, then I bet it’s a 100% bistek recipe.

The name of this dish originated in the Spanish word “bistec” which means “beef steak”. It’s so funny that my lolo told me that it was called bistek because it was simply a shortcut for beef steak and we Filipinos are lazy to say the whole word out.

Beef was the first type of meat usually used to make this dish. Now, there are a lot of bistek variations using pork, chicken and fish. The classic flavors, (calamansi and soy sauce) and the use of onion rings as toppings, remain the same.

I happen to have a lot of white onions in my pantry and my calamansi plant has bear its fruits. Seeing these two ingredients together, it was an automatic sign for me to cook bistek.

If you wanna know how to cook chicken bistek, read and follow the simple steps below. Happy cooking!

HOW TO MAKE CHICKEN BISTEK

Making the chicken bistek is as simple as the other bistek variants. If you have tried cooking bistek in the past, then the following steps will be familiar to you.

Start with preparing the chicken thighs. For this recipe, I used the chicken thighs since it is everyone’s favorite. You can also try different cuts of a whole chicken if you like. You can also use boneless chicken but make sure that the skin is still intact. Marinate the chicken in the classic mixture of soy sauce and calamansi extract. This will also be the sauce base for later.

Before we start with the actual dish, let us first prepare the onion rings. White onions are best to use for this types of recipe since they are big and very much easier to cut into rings. Take note that the stiff onions becomes soft when cooked, so if you’re a fan of onions, prepare more than 1 piece.

Then, sear the marinated chicken first. This gives the chicken a nice crust and adds flavor to the dish. After a few minutes of searing, the chicken skin will render some oil. Use this oil to saute the aromatics with the chicken. Add the marinade to make a sauce. Season and adjust the taste using sugar, salt and pepper.

The chicken bistek is ready at this point and you can already serve it. But to make it more flavorful, try this extra steps. Simply separate the chicken and the sauce and fry the chicken a little more. You’ll notice the difference since the sauce will caramelize and stick to the chicken.

Don’t forget to add a whole lot more of onion rings as toppings. It depends on you whether you like them sauteed or freshly sliced. I really love my chicken bistek together with my hot and sticky steaming rice. Yum!

You can also try this recipe with other types of meat.

Chicken Bistek Recipe (TAGALOG)

Mga Sangkap:

• 1 kilo ng hita ng manok
• 4 kutsara ng toyo
• 2 kutsara ng calamansi juice
• 3 butil ng bawang (hiniwa ng maliliit)
• 1 kutsara ng buong paminta
• ½ kutsarita ng pamintang durog
• 1 tasa ng tubig
• Madaming sibuyas (hiniwa ng rings)
• 2 kutsarita ng asukal
• spring onion (pang garnish)

Paano Lutuin:

1. Hugasan at ihanda ang mga hita ng manok at ilagay ito sa malaking bowl. Sunod na ilagay ang toyo, calamansi extract, tinadtad na bawang at konting paminta. I-massage ang mga ito ng mabuti at imarinate ng 2 oras o magdamag.
2. Magpainit ng mantika. Ilagay ang mga onion rings at igisa ng 1 minuto lamang. Alisin ang mga ito sa kawali at isantabi.
3. Ihiwalay ang manok sa marinade. Gamit ang parehong kawali, iprito nang bahagya ang mga manok hanggang maging brown. Baliktarin ang mga ito para maluto ang kabilang side. Isantabi ang marinade.
4. Kapag brown na ang manok at lumabas na ang mantika, igilid ang mga ito saka ilagay ang bawang. Igisa ang mga ito ng ilang minuto.
5. Ibuhos ang marinade at ilagay ang mga buong paminta at isang tasa ng tubig. Takpan ang kawali at hayaan ito maluto ng 30 minuto gamit ang katamtamang apoy. Haluin paminsan minsan.
6. Sunod na ilagay ang onion rings. Pwedeng mag dagdag pa ng fresh onion rings. Tikman ito at iadjust ang lasa gamit ang asukal. Haluin ito ng konti bago patayin ang apoy.
7. Ihiwalay ang manok at ang sauce. Medyo iprito pa ng konti ang mga mano. Ibalik ang sauce.
8. Ilipat ang chicken bistek sa serving plate. Maglagay ng marami pang onion rings bilang toppings. Enjoyin ito kasama ng mainit na kanin. Yum!