How to Cook Chicken Pastil
Chicken Pastil is a beloved Maguindanaon dish of tender, shredded chicken cooked with spices and served over turmeric-infused rice, all wrapped in fragrant banana leaves.
Servings: 6 servings
Calories: 345kcal
Ingredients
- 2 whole boiled chicken breast deboned and flaked
- 2 cups rice
- 3 cups water
- 1 Tbsp. turmeric powder
- 1/4 cup minced garlic minced
- 1/2 cup minced onion chopped
- 1 Tbsp. minced turmeric root minced
- 4 Tbsp. soy sauce
- 3 Tbsp. vinegar
- 2 Tbsp. brown sugar or washed sugar
- 8 pcs hard boiled eggs
- sliced cucumber
- banana leaves for wrapping
Instructions
How to Cook Chicken Pastil
- Cook the the rice by washing it first in tap water until the water 2 to 3 times. Then combine the 2 cups of rice and 3 cups of water in a pot. Add turmeric powder. Simmer until the rice is cooked.
- Boil the chicken breast and season with salt and pepper. When tender, debone the chicken breast and flake the chicken meat.
- Heat 3 to 4 Tbsp. of cooking oil in a pan and sauté garlic, onion and minced turmeric. Saute until the garlic is a little brown. Then add the flaked chicken breast and stir.
- Add soy sauce, vinegar and sugar. Stir again until edges becomes fried and crispy.
- In a flat surface, lay a piece of cut banana leaf, just enough to wrap the rice and the chicken. Put a cup of turmeric rice of the center of the leaf and shape it in rectangular or oblong shape.
- Then put 2 to 3 tablespoons of flaked chicken on top. Garnish it with a half slice of hardboiled egg and a slice of cucumber on the side.
- Then wrap the rice and chicken in the banana leaf. Now it's ready to serve.