Bistek na Manok came from the Spanish word BISTEC, or also known as beef steak. The pinoy version is called Bistek Tagalog, originally made by simple ingredients with tender beef strips, as years pass by, different variations have been developed, for this ingredients we used chicken instead of beef and here is our recipe.
Bistek na Manok Recipe
- 1 kg chicken you can choose parts like legs, thighs, drumstick or whole chicken
- 1 onion peeled and sliced
- 5 cloves garlic peeled and minced
- 1.5 oz calamansi juice
- ¼ cup soy sauce
- 1 tbsp cooking oil
- 1 cup water
- 2 ½ tbsp liver spread
- salt and peppercorn
- Wash chicken and drain well. In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice and soy sauce.
- Marination: marinade the chicken for at least 2 hrs or minimum of 1 hr.
- Reserve marinade and aromatics. In a wok or wide skillet over 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.
- 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 and pepper. Garnish with sliced onion rings. Best Served with rice.