Chicken Pastil

Chicken Pastil, originating from the Maranao people in the southern Philippines, is a traditional dish steeped in cultural significance and history. Influenced by Indian and Indonesian cuisines due to historical trade, Pastil showcases the Maranao's culinary expertise and hospitality. Traditionally wrapped in banana leaves, it symbolizes sharing and is enjoyed during special occasions. While it has evolved to accommodate modern preferences by being served on plates, it remains a testament to the Maranao's ability to preserve their heritage while embracing change. This dish not only tantalizes taste buds but also tells the story of a culture's resilience and adaptation over time. Chicken Pastil is deeply rooted in the Maranao culture of the southern Philippines, showcasing the blend of flavors and traditions unique to the region. Pastil is also known as patil, patel, patir, or pater in Maranao; and paster in Iranun

Nutrition Facts:

Calories: 380-420 kcal

Protein: 28-32g

Carbohydrates: 9-11g

Sugars: 4-6g

Dietary Fiber: 1-2g

Fat: 24-26g

Saturated Fat: 3-4g

Cholesterol: 80-100mg

Sodium: 1200-1400mg

Potassium: 400-450mg

Prep Time: About 20 minutes

Cooking Time: 25-30 minutes

Total Time: Approximately 45-50 minutes

Servings: Approximately 3-4 servings

Please note that these nutrition facts are approximate and can vary based on the specific brands and quantities of ingredients used. Additionally, any optional ingredients or sides (like rice, boiled eggs, etc.) are not included in the provided nutrition facts.

Ingredients:

500g Chicken breast (shredded)

½-1 cup Oil

4 cloves Garlic (minced)

1pc onion (chopped)

1 tbsp. Ginger (sliced)

4 tbsp. Soy sauce

3 tbsp. Oyster sauce

3 tbsp. Vinegar

½ tbsp. Sugar

1pc Red chili (optional)

1pc Green chili (optional)

Directions:

Step 1: Prepare the Chicken:

In a pot, add the 500g chicken breast fillets, 3 cups of water and 1 tsp of salt. Bring to a boil and cook  for 10-15 minutes or until fully cooked. Drain the chicken and let it cool down. Once cooled, shred the chicken into thin pieces.

Step 2: Sauté Aromatics:

In a frying pan, heat ½ cup of cooking oil over medium heat. Add minced garlic, chopped onion, and sliced ginger to the pan. Sauté until the onion turns translucent and the mixture becomes aromatic.

Step 3: Add Shredded Chicken:

Incorporate the shredded chicken into the pan and sauté with the aromatics. Stir occasionally and cook until some of the shredded chicken turns slightly brown, giving it a delicious flavor.

Note: If needed, you can add a bit of oil from time to time to enhance the crispiness of the chicken.

Step 4: Infuse Flavor:

Pour in the soy sauce and oyster sauce, mix, and ensure all the chicken is coated evenly. Continue to stir and sauté until the edges of the chicken are lightly toasted, creating a delightful texture.

Step 5: Balancing Flavors:

Drizzle the vinegar over the chicken mixture. Allow it to simmer and cook until the strong vinegar scent dissipates.

Introduce the sugar to balance the flavors and enhance the caramelization of the chicken.

Step 6: Crispiness and Heat:

When almost done and if you want a touch of heat, add the sliced red and green chilies. Incorporate them into the chicken mixture. Continue frying until the chicken flakes turn a bit crispy, and the chilies infuse their spiciness into the dish.

Cooking Tips:

Chicken Texture: Boiling the chicken breasts gently ensures they stay tender. Avoid overcooking to prevent dryness.

Balancing Flavors: Adjust soy sauce, oyster sauce, and sugar quantities to achieve your preferred level of saltiness, umami, and sweetness.

Spice Level: Control the heat by adding or reducing the amount of red and green chili according to your taste.

Serve & Enjoy! 💖