Chicken Pastil
Chicken Pastil
Ingredients
For the Chicken Kagikit
- 1 rotisserie chicken, whole
- 1/2 cup vegetable oil
- 1 onion, chopped
- 1 head garlic, minced
- 1 teaspoon turmeric powder
- 1/4 cup vinegar
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- as needed salt
For Serving
- 4 cups sticky rice, cooked, warm
- 2 hard-boiled egg, sliced
- 1 cucumber, sliced
Instructions
- 1
Shred the entire rotisserie chicken, removing bones and skin. Set aside.
⏱️ 10 min
- 2
Heat the vegetable oil in a large pan or skillet over medium heat.
⏱️ 1 min
- 3
Add the chopped onion to the hot oil and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 4
Add the minced garlic and turmeric powder to the pan. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Stir in the shredded chicken, ensuring it's well combined with the aromatics.
⏱️ 2 min
- 6
Pour in the vinegar, soy sauce, and brown sugar. Mix well to coat the chicken.
⏱️ 2 min
- 7
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook, stirring occasionally, until the sauce has significantly reduced and is mostly absorbed by the chicken, about 10-12 minutes. The chicken should be moist but not swimming in liquid.
⏱️ 12 min
- 8
Taste the chicken kagikit and season with salt if needed. Adjust sweetness or tanginess to your preference.
⏱️ 1 min
- 9
To serve, place a generous portion of warm sticky rice on a plate or in a lunchbox. Top with the chicken kagikit.
⏱️ 1 min
- 10
Garnish with slices of hard-boiled egg and crisp cucumber slices.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pastil
For the Chicken Kagikit
- 1 rotisserie chicken, whole
- 1/2 cup vegetable oil
- 1 onion, chopped
- 1 head garlic, minced
- 1 teaspoon turmeric powder
- 1/4 cup vinegar
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- as needed salt
For Serving
- 4 cups sticky rice, cooked, warm
- 2 hard-boiled egg, sliced
- 1 cucumber, sliced
Instructions
- 1
Shred the entire rotisserie chicken, removing bones and skin. Set aside.
⏱️ 10 min - 2
Heat the vegetable oil in a large pan or skillet over medium heat.
⏱️ 1 min - 3
Add the chopped onion to the hot oil and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 4
Add the minced garlic and turmeric powder to the pan. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Stir in the shredded chicken, ensuring it's well combined with the aromatics.
⏱️ 2 min - 6
Pour in the vinegar, soy sauce, and brown sugar. Mix well to coat the chicken.
⏱️ 2 min - 7
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook, stirring occasionally, until the sauce has significantly reduced and is mostly absorbed by the chicken, about 10-12 minutes. The chicken should be moist but not swimming in liquid.
⏱️ 12 min - 8
Taste the chicken kagikit and season with salt if needed. Adjust sweetness or tanginess to your preference.
⏱️ 1 min - 9
To serve, place a generous portion of warm sticky rice on a plate or in a lunchbox. Top with the chicken kagikit.
⏱️ 1 min - 10
Garnish with slices of hard-boiled egg and crisp cucumber slices.
⏱️ 1 min