Easy Chicken Pastil

This Easy Chicken Pastil recipe may be one of the best chicken pastil recipes you’ll find! This Maguindanaon delicacy is made with chicken breasts, onion, ginger, garlic, soy sauce, oyster sauce, turmeric, chili peppers, with some salt and pepper to taste. It’s often topped over freshly cooked rice and wrapped in banana leaves to give it that colorful appeal.  A Filipino Chicken Pastil recipe that’s so Yummy you’d be shocked at how easy it is to make.

Easy Chicken Pastil Recipe :

Ingredients :

• 3 pieces chicken breasts
• 1 piece large onion ( minced )
• 1 tablespoon ginger ( minced )
• 1 bulb garlic ( minced )
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon turmeric
• 4 pieces chili peppers ( minced )
• Pepper to taste
• Salt to taste
• Oil
• Banana leaves

Steps:

1. Place the chicken breasts in a pot of boiling water. Cover and boil for 30 minutes. Take these out to cool for a bit. Before shredding into smaller pieces. Set aside.

2. In a well oiled pan saute the onions until translucent. Saute in the ginger and garlic until aromatic. Then add in the shredded chicken and cook until lightly browned.

3. Season with soy sauce, oyster sauce, turmeric, chili peppers, pepper, and salt. Mix and let this cook for a minute. Mashing it lightly. Then take this off the fire.

4. Heat both sides of the banana leaves by hovering it over the stove’s fire. Place it on a plate or flat surface. Add the rice in the middle top with chicken. Fold one side’s ends towards the middle. Like a flat tipped triangle.

5. Repeat for both sides. Fold both ends under the middle ( rice ) and serve hot.

Pastil History

One of many Maguindanao food recipes that’ll surely catch your eyes. A breakfast dish that slightly resembles the Japanese onigiri or steamed rice topped with shredded chicken, beef, or fish, but unlike the portable onigiri, Pastil is a dish that’s wrapped in banana leaves. Popularly eaten by many Muslim Filipinos.

The Pastil origins hail from Maguindanao. Using grilled fish like catfish, snakehead, or other meats like chicken, beef, sometimes coconut meat as the main component calling these ‘kagikit’. It might resemble adobo to others without the vinegar, as the original chicken pastel recipe is a mix of shredded chicken sauteed in a pan with garlic and onions, adding oyster sauce or soy sauce, salt and pepper, then a good amount of chili / chili paste/ or palapa ( a Maranao condiment made of scallions, ginger, turmeric, chili, and grated coconut. ) as most Filipino Muslims dishes are spicy. The topping is served with white rice ( small glutinous rice ), over oiled and heated banana leaves that’s then folded into a triangle. Severed with vinegar soaked vegetables as a side dish, mung bean sprouts, or cucumber to help with the saltiness of the shredded topping.  This Zamboanga pastil recipe will surely make your morning even better. A tasty and very filling dish that’ll keep you energized throughout the day. It’s also a great business idea to sell online or at Sunday markets.

How to make Chicken Pastil ?

The chicken pastil recipe ingredients and steps are as follows. First clean the chicken before placing these in a pot of already boiling water. For more flavor you can also add some salt into the water. Cover and let this boil for half an hour before taking it out. Making sure to wash out the scum if there are any. Let this cool for a bit to make it easier to shred with your hands or a fork. Take out the bones if there are any.

Set this aside to cool fully. Then saute the aromatics in a pan with a good amount of oil. Fry the chopped onions until translucent before adding the ginger, sauteing it for a few minutes before adding a lot of garlic. Then toss in the shredded chicken, letting these cook together until it browns slightly. Now to make the savory sauce that makes this shine. Season the chicken with soy sauce, oyster sauce, turmeric, and for some spice-chili peppers, not forgetting salt and pepper to taste. Mix these together until the chicken looks a bit more golden from the sauce. You can also mash the chicken a bit more if you’d like. Once it looks evenly colored, take these off the fire.

To serve this, heat up a banana leaf that’s been cut into a square or rectangle. Heat both sides of the leaf by hovering it over a stove at low heat. You’ll notice that it’ll feel more pliable and shiny. Then place this on a flat surface, add a cup of rice in the middle, top it off with enough chicken as you’d like. Fold each of the ends into a triangle. Flip these towards the middle to hide it in the bottom. Serve while it’s still hot.

Questions

• Benefits of Pastil

Chicken Pastil calories amount to around 200 calories per serving of 100 grams. It’s one of the many healthy Filipino Dishes you can find. A nice chicken fast food alternative that 

• What to serve it with this authentic chicken pastil recipe?
  • Make a rice pastel or “Chicken Pastil with Rice” simply by topping the shredded chicken over a bowl or plate of rice. Or similarly to the recipe, fold the rice and fill it over with banana leaves.
  • You can also simply replace the rice with a side of boiled or sunny side up eggs for “Chicken Pastil with egg”. This makes an absolutely easy and yummy 3 minute breakfast.

• How to make Chicken Pastil in a jar recipe ?

For those planning to make a chicken pastil business online or offline. Sell the ‘topping’ or this main dish in a glass jar. Decorate the outer jar or lid to attract more customers.

1. Add a bit of ¼ to ⅓ cup of vinegar when adding the seasonings to help preserve the dish.
2. Make sure the dish cools down to room temperature or is cold.
3. Make sure to sterilize the jar before placing it in. If you do sell these, make sure to measure / weigh how much chicken you add.
4. Seal and keep in the fridge or freezer until ready to be used or sold.

• Chicken Pastil shelf life

Best eaten right away. But if you do plan to sell these for business:

• If it’s with rice, make sure to seal these without the banana leaves with cling wrap like an onigiri, or with a cleaned and sanitized glass jar after it’s cooled down to room temperature. This can last at room temperature for a day, in the fridge for a week, and in the freezer for almost a month.
•  If without the rice, seal with a glass jar. This can last at room temperature if unopened and in the fridge for 1 – 2 months, and in the freezer for almost half a year.
• Remember that once opened, place this in the fridge or freezer.
• To make sure if this dish is still edible. Make sure to check it smells different from usual like being too tangy or pungent. Also check if there are molds or fuzz.
• To reheat; place this in a pan to saute for a few minutes, in an over, or microwave until hot.

Try our other Yummy Chicken Recipes :

• Chicken Adobo with Pineapple
• Chicken Bistek ( a tangy very savory Filipino style chicken recipe )
• Filipino Chicken Macaroni Salad
• Lechon Manok sa Kawali ( homestyle Lechon Chicken using a pan instead of a grill )
• Chicken Bicol Express ( a creamy savory and very spicy chicken stewed in coconut sauce dish )

Easy Chicken Pastil ( Tagalog )

Mga Sankap :

• 3 piraso dibdib ng manok 
• 1 piraso malaking sibuyas ( tinadtad )
• 1 kutsarang luya ( tinadtad )
• 1 ulo ng bawang ( tinadtad )
• 2 kutsarang soy sauce
• 2 kutsarang oyster sauce
• 1 kutsarang turmeric
• 4 piraso ng sili ( tinadtad )
• Paminta Panlasa
• Asin panlasa
• Mantika
• Dahon ng saging

Paano Lutuin :

1. Ilagay ang mga manok sa palayok na may kumukulong tubig. Takpan at pakuluan ng 30 minuto. Tanggalin at palamigin bago himayin. Itabi.
2. Sa kawali na may mantika, lutuin ang mga sibuyas hanggang lumambot. Haluan ng luya at bawang hanggang bumango. Isama dito ang mga hinimay na manok at lutuin hanggang mag kayumanggi ito ng konti.
3. I-season ng soy sauce, oyster sauce, turmeric, sili, paminta, at asin. Halutin at lutuin ng 1 minuto. Lamasin ang mga ito ng konti. Tanggalin sa apoy.
4. Painitin ang magkabilang gilid ng dahon ng saging sa pamamagitan ng pagpapasa nito sa apoy ng kalan. Ilagay sa plato o patag na ibabaw. Ilugar ang kanin sa gitna at ilagay ang hinalong manok sa ibabaw nito. Tiklupin ang mga duso patungo sa gitna. Parang flat-tipped na tatsulok.
5. Ulitin sa bawat gilid. Itiklop ang bawat dulo sa baba ng gitna ( baba ng kanin ) at ihanda habang mainit pa.