How to Cook Chicken Bistek
Chicken bistek is another variation of the well known traditional beef bistek. I think this is the healthier version of bistek compared to beef or pork and it also needs less time to cook
Servings: 4 to 6 servings
- 1 kilo chicken thigh deboned or bone-in
- 2 Tbsp. calamansi juice
- 5 cloves garlic minced
- 2 medium sized onions sliced into rings
- 4 Tbsp. soy sauce
- 1 tsp. ground black pepper
- 1 Tbsp. butter
- 4 Tbsp. cooking oil
- 1 to 2 Tbsp. sugar
- 1 tsp. Maggie magic sarap optional
How to cook Chicken Bistek:
In a bowl, combine chicken, calamansi, soy sauce, salt and black pepper. Mix and marinate the chicken for a 3 hours or overnight in the refrigerator.
In a pan or wok, heat oil and butter and saute the onion rings until transparent. Remove from the pan and set aside.
In the same pan, saute the garlic until fragrant. Then remove the chicken from the marinade and put in the pan. Stir fry the chicken for 2 minutes.
Pour the marinade, magic sarap and a little water and cover. Bring to a boil and simmer until the chicken is tender. Add water and adjust the seasonings according to your preference by adding sugar if necessary.
Turn off heat and transfer to a serving platter. Garnish with onions rings and serve hot.