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MANILA, Philippines — If there is a Mindanao dish besides Chicken Pyanggang (chicken cooked with burnt coconut) that is slowly but surely becoming known in Metro Manila, it is Chicken Pastil (a shredded chicken dish served over rice and wrapped in banana leaves).
Chicken Pastil is like a reasonably priced rice topping that traces its roots to local Mindanao cuisine.
In the cookbook "The U.S. Poultry Adobo Collection," which was produced for the USA Poultry & Egg Export Council (USAPEEC), and in her more recent cooking demonstration, where seasoned chef Jackie Ang Po joined her, culinary expert Nancy Reyes-Lumen shared her take on Chicken Pastil.
“The Pastil must be dark brown, shiny from the oil, and a bit sticky. Serve on banana leaves over steamed rice,” said the self-proclaimed Adobo Queen of the Philippines.
Reyes-Lumen is now based in Houston, Texas, with husband Roberto "Bob" Lumen, but she takes regular trips to Manila to fulfill culinary duties, such as the shoot and the eventual launch of her most recent cookbook.
In a much-anticipated online cooking demonstration, she and Chef Jackie teamed up to highlight some of the recipes in the cookbook, and U.S. Chicken Adobo Pastil was one of them.
U.S. Chicken Adobo Pastil with Palapa
Ingredients:
For the Chicken Pastil:
4 pcs. U.S. Chicken Thighs, deboned, skin on
1-2 tbsps. soy sauce
1-2 tbsps. oyster sauce
1 tbsps. vinegar
1-2 tsps. sugar, if desired
1-2 cups chicken stock
1 pc. medium red onion, chopped
6 cloves garlic, garlic-pressed or smashed
1/2 cup chicken fat oil or other cooking oil
Salt and pepper, to taste
Cooked rice
Banana leaves, singed and cut into 6-inch squares
Procedure:
1. Over medium heat, boil U.S. Chicken Thighs into adobo with soy sauce, oyster sauce, vinegar, sugar, and chicken stock.
2. Remove chicken, cool, and finely shred by hand. Slice skin finely. Set aside.
3. Keep the adobo liquid.
4. In a frying pan over medium heat, pour in 1/4 cup oil and stir-fry onion until soft.
5. Add garlic and stir-fry until aromatic but not browned.
6. Add shredded chicken and stir-fry until it starts to brown.
7. Pour in adobo liquid and more oil.
8. Continue stir-frying until liquid is dry and pastil is slightly oily.
For the Palapa:
50 grams fresh ginger, pureed in a food processor
20 grams green onion leaves, sliced very finely
8-10 pcs. red chilies, minced finely
Salt and pepper, to taste
Mushroom powder
Sugar, if desired
Procedure:
1. In hot oil, stir-fry all ingredients until wilted.
2. Add more oil if needed
3. Serve alongside the chicken pastil.
*Yield: 4 to 8 servings.
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