Chicken Liver Bistek
I have a huge love for chicken livers. I grew up eating fried livers all the time.This recipe is a Filipino take on liver and onions using chicken livers in a tangy lemon/soy sauce.The most important thing to do when making this recipe is to pat dry your chicken livers before frying. If you don't, they will make the oil spatter like never before. Let me tell you: frying chicken livers naked is not sexy like cooking bacon naked. You will regret it if you do. So pat dry them livers.
Ingredients
- 1 lb chicken livers
- 1/2 cup flour
- 3 tbsp cornstarch
- 1 tsp salt
- 1/4 tsp black pepper
- juice of 1 lemon
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp butter
- 1/2 large white onion thinly sliced
- 6 garlic cloves minced
Instructions
- Mix together the juice of a lemon, soy sauce, and water. Set aside.
- Mix togther the flour, cornstarch, salt, and pepper. Set aside.
- Rinse and wash your chicken livers. Most importantly, make sure you thoroughly pat dry the chicken livers.
- Dredge the chicken livers in the flour mix. Make sure the livers are evenly coated, with any excess shaken off.
- In a saute pan, add 1/4 cup of cooking oil over medium high heat. Add the chicken livers.Make sure to not overcrowd the pan.
- Cook for 4-5 minutes a side. These don't need to be completely cooked through yet since they will be cooked again.
- Drain the livers on a paper towel.
- In another large skillet, saute the onions and garlic in butter over medium heat for 3-4 minutes
- Pour in the lemon soy sauce mixture and bring to a boil.
- Toss the chicken livers into the sauce for 1 minute. Plate and serve.
