Chicken Pastil: A Taste of Mindanao in Bohol
4 Servings
Chicken Pastil, hailing from the southern Philippines, is a flavorful and portable dish traditionally wrapped in banana leaves. This recipe brings the beloved flavors of Mindanao to Bohol, showcasing the versatility of Filipino cuisine.
30min Prep
45min Cook
INGREDIENTS
- 1 kg (2.2 lbs) boneless, skinless chicken breasts
- 2 cups cooked rice
- 1 onion, chopped (approx. 150g or 5.3 oz)
- 3 cloves garlic, minced (approx. 10g or 0.35 oz)
- 1 tbsp ginger, grated (approx. 15g or 0.5 oz)
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tsp turmeric powder
- Salt and pepper to taste
- Banana leaves, passed over an open flame until pliable (for wrapping)
INSTRUCTIONS
- Poach the chicken breasts in salted water until cooked through. Shred the chicken and set aside.
- In a pan, sauté onion and garlic until softened. Add ginger and shredded chicken, then cook until lightly browned.
- Add soy sauce, water, turmeric powder, salt, and pepper. Simmer until the liquid is reduced and the chicken is well-coated.
- Prepare the banana leaves. Place a portion of rice on each leaf, top with the chicken mixture, and wrap tightly.
- Steam the wrapped pastil for 15-20 minutes or until heated through.
- Serve hot with a side of soy sauce with calamansi and chili peppers.
The Story of Chicken Pastil:
Chicken Pastil originated in Maguindanao, a province in the southern Philippines known for its rich culinary traditions. Traditionally, Pastil is made with chicken or fish and flavored with spices like turmeric and ginger. The dish is then wrapped in banana leaves, which not only add a unique aroma but also help to keep the food moist and flavorful.
Pastil’s portability and deliciousness made it a popular choice for travelers and workers who needed a quick and satisfying meal on the go. Today, it continues to be a beloved dish enjoyed across the Philippines, with each region adding its own unique twist to the recipe.
