From Our Kitchen to Yours: Your Step-by-Step Guide to Making Authentic Chicken Pastil

Craving homemade chicken pastil? Follow our easy, step-by-step guide to create this delicious Filipino classic in your own kitchen. Get ready for a flavorful journey!

Alright, so you've learned all about the wonderful world of chicken pastil – its history, its key ingredients, and why it's such a beloved dish. Now, are you ready to bring that deliciousness into your own kitchen? Trust me, making your own authentic chicken pastil is not only rewarding but also a fantastic way to connect with this rich Filipino culinary tradition. While it might seem a little involved at first glance, we've broken down the process into easy-to-follow steps, so you can confidently create these flavorful little packages of joy right at home. Get your aprons on, and let's embark on this exciting culinary adventure together!

Spicy Chicken Pastil

What You'll Need: Gathering Your Ingredients

Before we start cooking, let's make sure we have all our ingredients ready. This will make the whole process much smoother and more enjoyable.

For the Rice:

• 2 cups white rice (preferably jasmine rice for its aroma)
• ½ cup glutinous rice (optional, for a slightly sticky texture)
• Water (according to your rice cooker or stovetop cooking method)
• Pinch of salt (optional)

For the Shredded Chicken ("Kagikit"):

• 1 pound boneless, skinless chicken breasts or thighs
• 1 medium onion, finely chopped
• 4-5 cloves garlic, minced
• ¼ cup soy sauce (adjust to your preference)
• 1 tablespoon oyster sauce (optional, for extra umami)
• 1 teaspoon black pepper
• ½ teaspoon salt (or to taste)
• 2 tablespoons cooking oil
• 1 cup chicken broth or water (for boiling the chicken)

For Wrapping:

• Banana leaves (fresh or frozen, thawed). If using frozen, make sure they are pliable. You'll need enough to wrap each pastil.
• String or toothpicks (optional, for securing the wraps)

Optional Additions:

• 2-3 hard-boiled eggs, peeled and sliced (optional)
• Chili flakes or chopped fresh chili (optional, to taste)

Step-by-Step: Bringing Your Pastil to Life

Now for the fun part – putting it all together! Here's a detailed guide to making your own authentic chicken pastil:

Step 1: Cooking the Rice

1. Rinse the rice: In a bowl, rinse both the white rice and glutinous rice (if using) under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
2. Cook the rice: Transfer the rinsed rice to your rice cooker or a pot. Add the appropriate amount of water according to your usual rice cooking method. You can also add a pinch of salt if desired.
3. Cook until done: Cook the rice until it's fluffy and tender. If using a pot, bring the water to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed. Let the rice rest for a few minutes before fluffing it with a fork.

Step 2: Preparing the Shredded Chicken ("Kagikit")

1. Boil the chicken: In a pot, place the chicken breasts or thighs and add the chicken broth or water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through.
2. Shred the chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Then, using two forks, shred the chicken into fine pieces. Set aside.
3. Sauté the aromatics: In a pan or wok, heat the cooking oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes.
4. Add the garlic: Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to burn it.
5. Sauté the shredded chicken: Add the shredded chicken to the pan and stir well to combine with the onions and garlic.
6. Add the seasonings: Pour in the soy sauce and oyster sauce (if using). Sprinkle in the black pepper and salt. Stir everything together thoroughly to ensure the chicken is evenly coated with the seasonings.
7. Simmer and dry: Continue to cook the chicken mixture over medium heat, stirring occasionally, until most of the liquid has evaporated and the chicken is slightly dry and flavorful. If you like a bit of spice, you can add chili flakes or chopped fresh chili at this stage. Taste and adjust the seasonings if needed. Set the cooked "kagikit" aside.

Step 3: Preparing the Banana Leaves

1. Clean the leaves: If using fresh banana leaves, wash them thoroughly under running water to remove any dirt or debris. If using frozen leaves, make sure they are fully thawed.
2. Wilt the leaves: To make the banana leaves pliable and prevent them from tearing when wrapping, you need to wilt them. You can do this in a few ways:
   • Over a low flame: Carefully pass each banana leaf over a low flame on your stovetop for a few seconds on each side until it becomes more flexible and changes color slightly. Be careful not to burn them.
   • In a steamer: Steam the banana leaves for a few minutes until they become pliable.
   • In the microwave: Place the banana leaves in the microwave for about 15-30 seconds on high, or until softened.

Step 4: Assembling and Wrapping the Pastil

1. Prepare your workspace: Lay out your wilted banana leaves on a clean surface. You'll need pieces that are large enough to hold a portion of rice and chicken and be folded into a neat package. The size will depend on how big you want your pastil to be. A common size is about 6-8 inches long.
2. Layer the rice: Place a generous spoonful (about ½ to ¾ cup) of cooked rice in the center of a banana leaf. Spread it out slightly to create a base.
3. Add the chicken: Top the rice with a spoonful (about ¼ to ½ cup) of the prepared shredded chicken ("kagikit"). If you're using hard-boiled eggs, you can place a slice or two on top of the chicken at this point.
4. Wrap the pastil: Now it's time to wrap! There are a few ways to do this:
   • Simple Fold: Fold the sides of the banana leaf over the rice and chicken. Then, fold the top and bottom ends inwards to create a rectangular or square package.
   • Cylinder Shape: Roll the banana leaf tightly around the rice and chicken to form a cylinder. Then, fold the ends inwards.
5. Secure the wraps (optional): You can secure the banana leaf packages with kitchen string or by inserting a toothpick through the folded ends to keep them closed. This is especially helpful if you plan to steam them again or transport them.

Step 5: Enjoying Your Homemade Chicken Pastil

1. Serve immediately or store: Your chicken pastil is now ready to be enjoyed! You can eat it immediately while it's warm.
2. Reheating: If you've made a batch, you can store the wrapped pastil in the refrigerator for a few days. To reheat, you can steam them again for a few minutes until heated through, or you can gently heat them in a pan over low heat. You can also microwave them, but steaming will help retain their aroma and texture.

Tips for Perfect Pastil:

• Don't overcook the chicken: Overcooked chicken will be dry and tough. Simmer it just until it's cooked through.
• Taste and adjust seasonings: Make sure to taste the "kagikit" and adjust the soy sauce, salt, and pepper according to your preference.
• Wilt the banana leaves properly: This step is crucial to prevent the leaves from tearing when you're wrapping the pastil.
• Experiment with size: You can make your pastil smaller or larger depending on your preference.
• Make a big batch: Pastil freezes well! Wrap them tightly in freezer-safe bags and you can enjoy them whenever you have a craving. Just thaw them completely before reheating.

A Taste of Tradition Made at Home

Congratulations! You've just created your very own authentic chicken pastil. It might have taken a little effort, but the aroma filling your kitchen and the delicious taste of this traditional Filipino dish will surely make it all worthwhile. Sharing homemade pastil with family and friends is a wonderful way to share a taste of culture and create lasting memories. So go ahead, take a bite, and savor the fruits of your labor!

Ready to try your hand at making this delicious Filipino classic? Grab your ingredients and follow our step-by-step guide! Don't forget to share your homemade chicken pastil creations with us!

Frequently Asked Questions:

1. Is it necessary to use banana leaves? While banana leaves are traditional and impart a unique aroma, you can use parchment paper as a substitute if you can't find banana leaves. However, the flavor will be slightly different.
2. Can I use ground chicken instead of shredded chicken? While it will still be tasty, using shredded chicken ("kagikit") is more authentic to the traditional pastil.
3. How long does homemade chicken pastil last? Properly wrapped and refrigerated, homemade chicken pastil can last for up to 3-4 days. For longer storage, freezing is recommended.
4. Can I make vegetarian pastil? Absolutely! You can substitute the chicken with shredded tofu, mushrooms, or other vegetables cooked with similar seasonings.
5. What's the best way to reheat chicken pastil? Steaming is the best way to reheat pastil as it helps retain its moisture and aroma. You can also gently heat it in a pan or microwave it.

Read More :

• Ever wondered what makes chicken pastil so uniquely satisfying?
• Ever heard of chicken pastil? It's a Filipino gem from Mindanao