Chicken Pastil is a delicious recipe that is made from boiled chicken, cooked in aromatic spices. It is mixed with soy sauce, oyster sauce and other ingredients that results into a very delicious meal.
Chicken Pastil Origin
This delicious food traced back to the people of Maguindanao. It is so affordable that it has become an indispensable food sold in food stores or carenderia or even in street food markets.
Chicken pastil is also known as patil, patel, patir or pater in Maranao and in Iranum, paster.
This food is placed on top of rice wrapped in banana leaves.
However, this homemade version is on top of rice bowls.
Variations and Different Versions
Other than using chicken, a substitute can be beef or fish. However, chicken is most commonly used for this dish because it is more affordable than beef and faster to tenderize and cook.
Ingredients
2 pounds chicken – I am using chicken breast for this recipe since it is the meatiest part of the chicken.
1 stalk lemongrass – This is for good aroma.
1 thumb ginger – For that yummy flavor and aroma.
4 cloves garlic – To sauté the shredded chicken.
2 medium red onions – Use it to sauté the chicken together with the garlic.
1/2 cup cooking oil – This is for sauteing this dish.
1/4 cup soy sauce – For that brown/ish color and flavor
1 teaspoon vinegar – It acts as a preservative for this dish.
3 tablespoons oyster sauce – This is used for that umami flavor.
1 tablespoon sugar – To balance the flavors.
1 tablespoon McCormick Garlic Onion Black Pepper and Sea Salt All Purpose Seasoning – To season the chicken pastil.
5 cups water – For boiling chicken.
Cooking Instructions
Cooking this dish is not that hard. It generally takes two processes – boiling the chicken and shredding it then cooking it into a pastil.
Prepare all the ingredients. Mince the garlic and slice one of the onions and ginger into small pieces.
Now let’s get cooking.
Start with putting water in a cooking pot with 1 onion and the stalk of lemongrass. Let it boil until chicken is cooked through, about 10-15 minutes.
Once cooked, get the chicken out from the pot and let it cool. You can save the chicken stock and use it in cooking other dishes. I use mine for chicken sotanghon. It is so delicious.
Next step is to shred the cooked chicken. Use your clean hands to shred the chicken to small pieces.
Using 2 tablespoons of cooking oil, sauté ginger, garlic and onion in a frying pan until fragrant and aromatic. Add the shredded chicken and mix well.
Add soy sauce and oyster sauce and continue mixing together.
Put the sugar, then the vinegar. Let it simmer and mix when the sour aroma of the vinegar disappears.
Add the remaining cooking oil. Then add the McCormick Garlic Onion Black Pepper and Sea Salt All Purpose Seasoning.
Continue mixing until chicken pastil is a bit toasted. Taste and adjust the seasoning to your liking.
You are now done cooking.
Prepare a cup of rice in a bowl. Then top the chicken pastil over the rice. Share and enjoy.
Recipe Card
Chicken Pastil
Equipment
- 1 Cooking Pot
- 1 Frying Pan
Ingredients
- 2 pounds chicken boiled and shredded
- 1 stalk lemongrass
- 1 thumb ginger sliced in small pieces
- 4 cloves garlic minced
- 2 medium red onions
- 1/2 cup cooking oil
- 1/4 cup soy sauce
- 1 teaspoon vinegar
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon McCormick garlic onion black pepper and sea salt all-purpose seasoning
- 5 cups water
Instructions
- Put water in a cooking pot with 1 onion and the stalk of lemongrass. Let it boil until chicken is cooked through, about 10-15 minutes.
- Once cooked, get the chicken out from the pot and let it cool.
- Use your clean hands to shred the chicken to small pieces.
- Using 2 tablespoons of cooking oil, sauté ginger, garlic and onion in a frying pan until fragrant and aromatic. Add the shredded chicken and mix well.
- Add soy sauce and oyster sauce and continue mixing together.
- Put the sugar, then the vinegar. Let it simmer and mix when the sour aroma of the vinegar disappears.
- Add the remaining cooking oil. Then add the McCormick Garlic Onion Black Pepper and Sea Salt All Purpose Seasoning.
- Continue mixing until chicken pastil is a bit toasted. Taste and adjust the seasoning to your liking.
- Prepare a cup of rice in a bowl. Then top the chicken pastil over the rice. Share and enjoy.
Notes
- Save the chicken stock for your other cooking. It is so flavorful when used as a stock to your chicken soup dishes.
- You may use garlic power, onion powder and ground black pepper if the McCormick seasoning blend is not available.
