Bespoke Bistek

1 year ago


Savor this chicken variation of the classic Bistek Tagalog.


Recipes by Celine Clemente-Lichauco

Photos by Greg Mayo

Makes 8-10 servings


½ kilo Chicken legs and thighs

Juice of 12 calamansi

½ cup Soy sauce

4 Tbsps Mirin

1 Onion, sliced into rings

5 cloves Garlic, thinly sliced

Cracked black pepper

Olive oil, for frying

Salt and ground black pepper, to season

1 Potato, sliced into strips and fried until golden

  1. In a bowl, combine chicken thighs with calamansi juice, soy sauce, mirin, onions, garlic and cracked black pepper. Marinate for an hour or more inside the refrigerator.
  2. To cook, heat olive oil in a frying pan over medium heat. Brown the chicken pieces, skin side down. Cook the other side then remove chicken from the pan. Strain and reserve the marinade.
  3. Deglaze the pan with the marinating liquid and return the chicken pieces back in the pan. Let chicken simmer until the sauce is reduced in half and the chicken is cooked through. Season sauce with salt and ground black pepper to taste. Serve hot with fried potatoes and freshly-cooked rice.
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