Chicken Bistek Recipes

CHICKEN BISTEK RECIPE

Steps:

• Wash and clean the chicken and drain.
• In a large bowl, combine onions, garlic, peppercorns, Calamansi juice and soy sauce, then add the chicken and mix well.
• Massage marinade into Chicken meat then marinate inside the refrigerator for about 2 hours.
• Drain the chicken then set aside and reserve the marinade.
• In a deep fry pan pour Canola oil then apply heat.
• Fry chicken and Cook until chicken is lightly browned then add reserved onions and garlic from the marinade.
• Add reserved marinade and water and bring to a boil.
• Lower heat, cover, and simmer for 40 minutes or until chicken is cooked through.
• Add Liver spread and cook for about 3 minutes until sauce is thickened.
• Season with salt to taste.
• Garnish with sliced onion rings and serve hot with rice.

BISTEK

Steps:

• Prepare the steaks: Trim and discard any excess fat to your liking. Halve each steak horizontally into two thin steaks, then cut each into 5 or 6 pieces. You want the pieces to be nonuniform, roughly chopped rectangles and triangles. The important thing is that they're all an even thickness. Set aside.
• In a large, lidded skillet, heat 2 tablespoons olive oil over medium. Add the bay leaves, pressing to flatten, and cook until toasted at edges, turning halfway through, 30 seconds to 1 minute. Transfer bay leaves to a plate. Add the smashed garlic cloves and sear over medium-high, flipping frequently, until golden on both sides, 1 to 2 minutes. Transfer to the plate with the bay leaves.
• Add the onion rounds, keeping them intact, season with salt, and cook, undisturbed, just until the onions start just begin to lightly brown underneath, about 2 minutes. Flip rounds, add 2 tablespoons water, cover with lid and quickly steam, 2 minutes. Remove lid and cook until onions are crisp-tender and liquid is almost evaporated, about 2 minutes. Transfer onions to plate.
• Add the remaining 2 tablespoons olive oil to the skillet and heat over medium-high until ripping hot. Season beef all over with salt and pepper. Working quickly and in batches to avoid crowding, sear beef until caramelized and golden brown (like mini steaks!) but not fully cooked through, 1 to 2 minutes per side for medium or medium-rare. Transfer to a platter and repeat with remaining meat. Arrange meat in an even layer on the platter.
• Add the butter to the skillet and cook over medium-high, swirling the pan, until browned, 1 to 2 minutes. Add the lemon juice, orange juice and soy sauce and cook, stirring frequently, until glossy and slightly looser than maple syrup, 2 to 3 minutes.
• Drizzle pan sauce over steak. Top with onions and garlic and tuck bay leaves into dish. Serve immediately.

CHICKEN FRIED STEAK I

Steps:

• Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
• In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
• While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
• Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
• Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

BISTEK (FILIPINO BEEF STEAK)

Steps:

• Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
• Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
• Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
• Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
• Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
• Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.