Chicken pastil is rice wrapped in banana leaf with savory turmeric chicken flakes, served with cucumber, tomatoes, and egg for a complete meal.
1 hour 15 minutes · Serves 8
Ingredients for Chicken Pastil
1 kg chicken thighs, skin-on and bone-in
4 shallots, finely chopped
6 cloves garlic, minced
1/2 cup soy sauce
1 tsp turmeric
Oil, for cooking
Salt, to taste
Freshly ground black pepper, to taste
2 1/2 cups white rice
1/2 cup glutinous rice
3 1/4 cups water, for rice
1 1/2 cups water, for chicken
Sliced cucumber, for serving
Sliced tomatoes, for serving
Boiled eggs, for serving
Banana leaf, for wrapping
How to cook Chicken Pastil
1.Prepare the rice: rinse the white rice and glutinous rice, drain well, add 3 1/4 cups water in a rice cooker, and cook until done.
2.For the kagikit, heat a little oil in a pan and brown the chicken thighs on all sides.
3.Add 1 1/2 cups water, bring to a boil, cover, and simmer over low heat for 20–25 minutes, until the chicken shreds easily. Remove the chicken and reserve the cooking liquid.
4.Shred the chicken. In a clean pan, heat oil and sauté the garlic and shallots until soft.
5.Add the shredded chicken and turmeric and stir-fry for 1 minute. Add the soy sauce and pepper, then cook over medium heat for 5 minutes, stirring continuously and adding a little reserved liquid to keep it moist.
6.Taste and add salt if needed.
7.Soften the banana leaf by passing both sides over a flame until glossy.
8.For each serving, place rice on a banana leaf and shape it into a log. Top with kagikit, wrap and seal the ends, then serve with cucumber, tomatoes, and boiled egg.
