Serves 4 people
4 pcs chicken breast (about 150 g per chicken breast)
2 cups rice (rinsed)
4 banana leaves
1 large yellow onion (chopped)
6 cloves garlic (minced)
5 cm ginger (minced)
3 tbsp fish sauce
3 tbsp light soy sauce
4 ½ cups water
3 tbsp vegetable oil

Recipe Courtesy of
Asian Food Network

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!

Difficulty: Medium

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

Steps: 5 steps
10 Ingredients

Difficulty: Medium
Steps: 5 steps
10 Ingredients

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

Instructions

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.

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.

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.

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.

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Name: Chicken Pastil
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 4 pcs chicken breast (about 150 g per chicken breast); 2 cups rice (rinsed); 4 banana leaves; 1 large yellow onion (chopped); 6 cloves garlic (minced); 5 cm ginger (minced); 3 tbsp fish sauce; 3 tbsp light soy sauce; 4 ½ cups water; 3 tbsp vegetable oil