Chicken pastil is a a popular breakfast dish in Mindanao, especially among the Filipino Muslims. This is a Maguindanaoan delicacy made from rice topped with cooked shredded chicken then wrapped it in banana leaves. It is also very easy to cook this recipe because all you have to do is cook the rice then cook the shredded chicken adobo style. But you don’t have to cook chicken adobo to produce the shredded chicken topping for this chicken pastil. You just need to boil the chicken breast then debone and shred the meat. Then sauté it with garlic, onion, turmeric, soy sauce, vinegar and a little sugar. Just like the ingredients when cooking chicken adobo. The cooked rice use in the recipe has a little twist of using turmeric powder just for coloring and enhancement of the flavor. Maybe you can use other coloring agent to the rice just to be creative.
Unveiling the Flavors of Chicken Pastil
When you think of traditional Filipino cuisine, dishes like adobo, sinigang, or lechon might immediately come to mind. However, in the southern regions of the Philippines, particularly in Mindanao, another beloved dish takes the spotlight. Known for its simplicity yet delightful flavor, this dish is a staple breakfast item that holds a special place in the hearts of many. Wrapped in banana leaves, it offers a unique experience that embodies the rich culinary heritage of the Maguindanaoan people.
The Heart of a Maguindanaoan Breakfast
This breakfast delight, while modest in preparation, is a flavor-packed experience that starts the day right. It’s a popular choice not just for its taste but also for its practicality. Wrapped in banana leaves, it’s perfect for people on the go, offering a convenient, handheld meal that’s both filling and delicious. The rice, often enhanced with turmeric, provides a vibrant yellow hue and a subtle earthy flavor that pairs beautifully with the savory, slightly tangy topping.
A Brief History of the Dish
The origins of this dish are deeply rooted in the culture and traditions of the Maguindanaoan people, one of the indigenous groups in Mindanao. The dish has been a staple in their culinary repertoire for generations, reflecting the simplicity and resourcefulness of the community. Over time, it has transcended cultural boundaries, becoming a beloved street food across Mindanao and even reaching other parts of the Philippines.
Traditionally, the dish is made with shredded chicken, but variations using other meats or even fish are also common. What remains consistent is the method of preparation, which involves wrapping the rice and topping in banana leaves. This not only enhances the flavor but also adds an element of authenticity and nostalgia for those who grew up eating it.
Cooking the Perfect Base
The foundation of this dish is the rice, which plays a crucial role in balancing the flavors of the entire meal. To start, the rice is thoroughly washed to remove excess starch, ensuring it cooks up fluffy and light. It’s then simmered with turmeric, which not only gives the rice its signature golden color but also infuses it with a subtle, earthy flavor that complements the savory topping. While turmeric is the traditional choice, some adventurous cooks might experiment with other spices to add a personal twist to the dish.
The Savory Topping: A Flavorful Chicken Shred
What sets this dish apart is its flavorful topping. While some might compare it to chicken adobo, this recipe takes a simpler approach, focusing on the purity of the chicken’s flavor, enhanced with just a few key ingredients. The chicken breast is first boiled until tender, then carefully shredded to create a texture that will blend seamlessly with the rice.
The shredded chicken is then sautéed with garlic, onion, and freshly minced turmeric, creating a fragrant base that fills the kitchen with an enticing aroma. A splash of soy sauce and vinegar adds depth and a hint of tanginess, while a touch of sugar balances the flavors, ensuring each bite is a harmonious blend of savory and slightly sweet notes. The final touch is a brief sauté until the chicken edges turn crispy, adding a delightful contrast of textures.
The Art of Wrapping
Once the rice and chicken topping are ready, it’s time to assemble the dish. The wrapping process is more than just functional; it’s a tradition that ties the whole experience together. Banana leaves are the wrap of choice, providing a natural, eco-friendly way to bundle the meal while imparting a subtle, earthy fragrance.
On a flat surface, a piece of banana leaf is laid out, and a generous serving of turmeric-infused rice is placed at the center. The rice is shaped into a neat rectangle or oblong, creating a firm base for the topping. A few spoonfuls of the savory chicken are then spread evenly over the rice. For added color and flavor, a slice of hardboiled egg and a few cucumber slices are added, offering a fresh contrast to the rich, savory notes of the chicken.
The banana leaf is then carefully folded, encasing the rice and chicken in a snug, portable package that’s ready to be enjoyed. The wrapping process might take a little practice, but it’s well worth the effort, as it preserves the warmth and flavors of the dish until you’re ready to dig in.
A Delight to Savor Anytime
While traditionally enjoyed as a breakfast item, this dish has found its way into the hearts of food lovers at any time of the day. Whether you’re looking for a quick lunch, a satisfying snack, or even a light dinner, it delivers on all fronts. The combination of aromatic rice, flavorful chicken, and the freshness of cucumber and egg makes it a well-rounded meal that’s both comforting and satisfying.
In a world where fast food often takes precedence, this dish serves as a reminder of the value of simple, home-cooked meals. Its popularity continues to grow, not just within Mindanao but across the Philippines, as more people discover and fall in love with this humble yet delectable dish. So the next time you’re in the mood for something comforting and full of flavor, give this recipe a try. It’s a taste of Mindanao that’s sure to leave a lasting impression.
How to Cook Chicken Pastil
Ingredients
- 2 cups rice
- 3 cups water
- 1 Tbsp. turmeric powder
- 2 whole boiled chicken breast deboned and flaked
- 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.
Video
Notes
Cooking Tips:
Perfecting the Rice
To achieve the perfect texture for the rice, be sure to rinse it thoroughly before cooking to remove excess starch. This step will help the grains remain separate and fluffy, which is essential for a well-balanced dish. Additionally, adding a pinch of salt to the water can enhance the flavor, complementing the turmeric's earthy notes.Achieving Crispy Chicken Shreds
When sautéing the chicken, allow it to cook undisturbed for a few minutes after adding the soy sauce and vinegar. This will enable the edges to crisp up slightly, adding a delightful texture contrast to the tender rice. Be careful not to overcook, as this could dry out the chicken, making it less flavorful.Enhancing the Banana Leaf Aroma
Before using the banana leaves to wrap the rice and chicken, briefly pass them over an open flame or submerge them in hot water. This process softens the leaves, making them more pliable and easier to fold. Additionally, it releases the natural oils in the leaves, which adds a subtle, fragrant aroma to the dish.
