Ingredients
Equipment
Method
Prepare the Rice
- Rinse the rice thoroughly until the water runs clear. In a pot or rice cooker, combine the rice, water, and turmeric powder.
- Cook until the rice is tender and has absorbed the vibrant yellow hue from the turmeric.
Cook the Chicken
- In a large pot, boil the chicken breast with a pinch of salt until fully cooked.
- Once cooled, shred the chicken into fine pieces.
- In a frying pan, heat the cooking oil over medium heat.
- Sauté the minced garlic and onion until fragrant and translucent.
- Add the shredded chicken, soy sauce, vinegar, sugar, black pepper, and turmeric powder. Stir well and let it simmer until the liquid reduces and the chicken absorbs the flavors.
- For added richness, stir in margarine and cook for an additional 2 minutes.
Assemble the Pastil
- If using banana leaves, pass them over an open flame briefly to make them pliable.
- Place a portion of turmeric rice onto the center of the banana leaf or serving container.
- Top with a generous amount of the sautéed chicken.
- Garnish with slices of hard-boiled egg, cucumber, and tomato.
- Wrap the banana leaf securely or cover the container
Notes
Chicken Pastil is traditionally wrapped in banana leaves not just for presentation, but to enhance the aroma and flavor of the dish. If banana leaves aren’t available, you can still enjoy it by serving over a plate of garlic rice.
The key to an authentic taste lies in properly marinating and sautéing the chicken with onions, garlic, and black pepper. This dish is commonly eaten with boiled eggs and a touch of soy sauce or chili for added flavor. It’s perfect for meal prep and can be enjoyed warm or at room temperature, making it ideal for packed lunches or picnics.