Chicken Pastil Recipe–Flavorful and Easy to Make, Must try it

Chicken Pastil recipe is a spicy, protein-rich dish with warm, ground chicken poached in soy sauce, turmeric, and sweet spices. It’s a quick and hearty meal.

A quick take on chicken pastil recipe:

Chisken Pastil recipe is a common Mindanao, Philippines, especially among Moro populations. The form of snacking is famous because it is competitive, easy to pack, and eat on the go. In most cases, served the chicken is cooked slowly along with seasoning, onion, and soy sause, seved covered in banana leaves which infuses the dish with a sophisticated, earthy aroma.

In this case though, omitting the banana leaves allows for a faster cook time, and also the addition of turmeric, which has a vibrant hue and a warm, earthy taste. The health benefits of this dish are just as good as it’s taste, and that is due to the anti-inflammatory properties provided by turmeric. If you haven’t tried it yet then you must try homemade cranberry sauce, delicious sugar-free caramel sauce and Mashed Potatoes with Roast Vegetables along with chicken pastil recipe.

Chicken Pastil Recipe

Ingredients:

• 1 large piece of skinless chicken breast filled (approximately 350 grams)
• 1 dried bay leaf
• 1 teaspoon whole peppercorns
• 1 stalk leek (or scallion)
• ½ tablespoon neutral oil (or olive oil)
• 1 medium to large white onion
• 6 cloves garlic
• ¼ cup soy sauce (approximately 60 milliters)
• ½ teaspoon turmeric powder (approximately 3 garm)
• 1 red or green chili pepper ( optional)
• Salt to taste

Instruction:

1. Place your chicken breast fillet in a pot of water. Add in bay leaf, leek, whole peppercorns and salt, cook on low heat till tender. Should be around 20-30 minuted.
2. In the meantime, cut the while onion and garlic into small pieces. If you’re including chili, chop that up too.
3. Take the chicken and put it on a bowl. Remove the pot with it boiled in because that can be a delicious addition to your other recipes.
4. In the exact same pan add your olive oil and warm to mind flame.
5. Use a separate bowl and mix olive oil with minced onions adding them at the same time. Mix carefully until transparent. After that add on maor piece garlic and warm while mixing till odor becomes good which should take a few moments. If you’re using chili peppers out them in and cook till ready as well.
6. Put in the chopped or shredded chicken into the hot pan. Then add the soy sauce and sprinkled the turmeric powder. Mix until the color of the soy sauce and turmeric has spread evenly. If you think more soy sauce and is needed, then go ahead and use it.
7. (Optional) You can add a tablespoon at a time of the liquid the chicken boiled into retain moisture and enhance flavor.
8. When the sauce achieves the preferred taste, raise the temperature to high to braise the chicken. Fully spread the chicken across the pan to maximize contact with the surface. Leave untouched for 3 to 4 minutes, stir, and repeat so that more chicken gets toasted. This step is intended for Brown and crisp the outer chicken layer.
9. Serve the chiken pastal recipe on a bed of white rice. You can serve this chicken pastal recipe with Asian Salad, Antioxidant  Salad or you can use 7 stuffed vegetables or simply Zesty Lemon Herb Dip.

Conclusion:

Chicken Pastil recipe is a well-know Mindanao-style Fililino meal that is created with shredded chicken cooked with turmeric and soy sauce. Its nutritious richness, simplicity, and delicious flavor are well-know. Chicken pastal recipe is simply to make and is frequently served over heated rice. For meal prep or quick meals, this dish is ideal.

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