Chicken Pastil

Love yourself some food and origami? Then try your hand at the Chicken Pastil, steamed rice and shredded chicken wrapped in fragrant banana leaves. Popular for breakfast in the Philippines, it is also great for an afternoon snack. And here’s a secret that chefs will not share with you –add a knotted pandan leaf while cooking the rice for more flavor!

Halal

Healthy

No Alcohol

No Nuts

Difficulty: Medium

Preparation: 10 min
Cook: 30 min
Clean up: min

Steps: 5 steps
10 Ingredients

Difficulty: Medium
Steps: 5 steps
10 Ingredients

Preparation: 10 min
Cook: 30 min
Clean up: min

Instructions

1. Cook Rice

In a pot on high heat, add 4 ½ cups water with rinsed rice. Bring water to a boil.
Once boiling, reduce to low heat and let it simmer for 10 minutes until rice fully absorbed water. Set aside to cool.

2. Boil and shred chicken breast

In a pot of boiling water,boil chicken breast for 10 to 15 minutes until fully cooked. Once cooked, remove from water and shred chicken breasts with 2 forks.

3. Fry Aromatics

In a pan onmedium heat, heat 3 tbsp vegetable oil and fry yellow onions, garlic, and ginger for 3 to 4 minutes, until onions appear slightly translucent.

4. Wrap Chicken Pastil

On a flat working surface, lay out a piece of banana leaf and place 1 cup cooked rice in the middle of the leaf. Place 2 tbsp sauteed chicken in a line, down the middle of the cooked rice
Fold in the sides of the leaf over the filling, followed by the edge closest to you and the other end like a parcel.

Plate and Serve!

Place chicken pastil on serving dish and serve hot.