Chicken Pastil
Chicken Pastil is a traditional Filipino dish from Mindanao featuring steamed rice topped with shredded chicken (Kagikit) cooked in soy sauce, vinegar, turmeric, and spices. Traditionally wrapped in banana leaves, it offers a rich aroma and portable serving option but can also be served in a bowl. This one-pan meal is quick to prepare, perfect for busy days and meal prep. It pairs well with hard-boiled eggs, cucumbers, tomatoes, or Thai red chilli for extra flavour. With savoury, slightly sweet, and aromatic flavours, Chicken Pastil is a hearty and satisfying dish for any time of the day.
Equipment
- Large pan or skillet – For cooking the chicken and seasonings.
- Knife and cutting board – For chopping ingredients.
- Mixing bowl – For preparing sauces and seasonings.
- Banana leaves (optional) – For traditional wrapping.
Ingredients
- 500 grams chicken breast boiled and shredded
- 2 medium onions chopped
- 4 cloves garlic minced
- 4 tablespoons soy sauce
- ½ teaspoon turmeric powder
- ½ cup vegetable oil
- 1 tablespoon vinegar
- ¼ cup oyster sauce
- 1 tablespoon sugar
- 2 dry bay leaves
- Salt and black pepper to taste
- 3 cups cooked white rice
- Banana leaves for wrapping, optional
- Hard-boiled eggs for serving, optional
- Sliced cucumbers and tomatoes optional
- Thai red chili optional, for heat
Instructions
- Boiling and Shredding the Chicken
- Pour water into a large pot and add the chicken breast.
- Boil for 15 minutes or until the chicken is cooked and soft.
- Drain the water and transfer the chicken to a plate.
- Once cooled, shred the chicken into small pieces using your hands or a fork. Set aside.
- Cooking the Chicken (Kagikit)
- Heat a skillet pan over medium heat and add vegetable oil.
- Once hot, sauté the minced garlic and chopped onion until translucent and fragrant.
- Add the shredded chicken and stir well.
- Pour in the soy sauce, oyster sauce, and vinegar.
- Sprinkle in the turmeric powder, black pepper, and sugar. Mix everything to combine.
- Toss in the dry bay leaves and continue cooking for 10-15 minutes, stirring occasionally.
- Adjust seasoning with salt if needed. Remove from heat.
- Serving the Chicken Pastil
- Spread cooked white rice on a plate or a banana leaf and shape it into a rectangular form.
- Place a generous amount of shredded chicken (Kagikit) on the rice.
- Alternatively, serve with hard-boiled eggs, sliced cucumbers, tomatoes, or Thai red chili for extra spice.
- If using banana leaves, wrap the rice and chicken to form a parcel for a traditional look.
- Enjoy your Chicken Pastil while warm!
Notes
Best served warm, traditionally wrapped in banana leaves for extra aroma.
Customise with toppings like hard-boiled eggs, cucumbers, tomatoes, or chili.
It can be stored in the refrigerator for up to 5 days or frozen for 2-3 months.
Adjust sweetness and saltiness based on preference by modifying sugar and soy sauce.
Customise with toppings like hard-boiled eggs, cucumbers, tomatoes, or chili.
It can be stored in the refrigerator for up to 5 days or frozen for 2-3 months.
Adjust sweetness and saltiness based on preference by modifying sugar and soy sauce.