Chicken Pastil

If Luzon has binalot then Mindanao has this, Pastil. Chicken Pastil is a Filipino breakfast recipe popular in Mindanao prepared with steamed rice topped with shredded chicken

Pastil also known as patil, patel, patir, or pater in Maranao and paster in Iranun, is a popular breakfast item in the Mindanao region, a simple dish that consists of two major elements, first is the steamed jasmine rice mixed with a bit of glutinous rice and the other, which is the “kagikit” or the sauteed and soy seasoned shredded chicken or beef. Both of these elements are packed together, like a Japanese onigiri but instead of a seaweed this is placed on a banana leaf that may look like a thick suman for those unfamiliar.

Traditionally Pastil is served with a type of vegetable pickle made with either cucumber or mung bean which balances out the savouriness of the meat. Eggs either hard boiled or fried can also be included to complement the whole meal. Like the Malaysian Nasi Lemak, it is usually sold on carinderias or small restaurants where it can be enjoyed as like I said breakfast or snack/meryenda.

There is truly a lot to discover in terms of culinary arts in the Philippines, up until know I am still learning all of these things, take this dish for example, I never knew this when I was still living in the Philippines and only discovered them recently. I know there is a lot to share and unearth, some are as easy as this but there are a lot of recipes that still deserved to be known but some prove difficult as there are no documentation or what so ever about those dishes. If you are a Filipino and know dishes like these that are unknown to the world, let me know, as I want to share our diverse and beautiful cuisine around the world.

Chicken Pastil

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 1 hour 15 mins
• Yield: 8 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Chicken Pastil is a Filipino breakfast recipe popular in Mindanao prepared with steamed rice topped with shredded chicken

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Ingredients

Units USM Scale 1x2x3x

Kagikit

• 1 kg chicken thighs, skin and bone on
• 4 pcs shallots, finely chopped
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1 tsp turmeric
• oil
• salt
• freshly ground black pepper

Rice

• 2 1/2 cups white rice
• 1/2 cup glutinous rice

Others

• sliced cucumber
• sliced tomatoes
• boiled eggs
• banana leaf

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Instructions

1. Prepare the rice, Place rice on your rice cooker pot, rinse rice in cold water. Drain rice fully. Add 3 1/4 cups of water. Place pot into rice cooker then press cook.
2. Prepare the kagikit, in a pan add a bit of oil then brown chicken thighs on all sides. Add 1 1/2 cups of water (the lesser amount of liquid the better so the taste won’t be diluted) then bring it to a boil, cover your pan then simmer it in low heat and cook for 20 to 25 minutes or until chicken can be flaked easily.
3. Remove the chicken from the pan, reserve the liquid. Flake the chicken then set it aside.
   In a clean pan, add oil then sauté garlic and onions, cook until onions are soft. Add the shredded chicken and turmeric. Stir fry for a minute.
4. Add the soy sauce and freshly ground black pepper, continue to cook while constantly stirring for 5 minutes in medium heat, add a bit of the reserved liquid to give it some moisture.
5. Season with salt if necessary.
6. Prepare your banana leaf, run the banana leaf over a stove top with fire on, once it turns shiny, do it on the other side. This will release the banana leaf oil.
7. For each serving prepare a banana leaf on a work surface, add rice on top and shape it as a log, top it with kagikit then roll the banana leaf and seal the sides. Serve with sliced cucumbers, sliced tomatoes and boiled eggs.

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