I was stressed the whole week.
Well, more like FRUSTRATED.
I tried baking something. I gave all the patience I have, but it was not 100% success. The most painful part was I was very close to celebrating. However, the last step messed up almost everything. I went to the bed and almost cried myself to sleep. I closed my eyes, thinking what could I benefit from crying? Then I thought I can’t restart what happened. I made up my mind to move on and watch one of my favorite movies – Percy Jackson: Sea of Monsters. I decided to watch another movie so I also watched Pitch Perfect, which I have watched so many times. The movies, somehow, made me forget what happened.
Before going to bed on the same day, I was close to telling myself that I will NEVER ever bake that again. Ha! Who am I kidding? Of course, I will bake the same again. I just need to gather the highest level of patience I have.
Okay! Enough with the frustrating story and let’s get to the post.
First, let me say that I am so grateful to be invited by Angie of The Novice Gardener to join the party at Fiesta Friday. Thank you so much, Angie.
Today is Fiesta Friday and it’s time to share something that is very close to my heart.
In the Philippines, we have something called Pastil (Pa-steel). It is a meal that consists of rice topped with shredded chicken or fish and then wrapped in banana leaves. Because I don’t want to go out every time I want to eat it, I decided to make my own version. I just did not wrap it in banana leaves – no serious issues, I just want to eat it right away. 😀
During gatherings, we sometimes make this and put them in individual containers or banana leaves. I was the one in-charged with the wrapping and my Mom was the one in-charged in cooking. I was not aware during that time on how to make this.
I always love to put this over rice and serve with medium-boiled eggs. There are times that I want to eat this with buttered corn kernels. If there are leftovers, I use them for fried rice. 😀
Pulled Chicken over Rice
Instructions:
- 400 g chicken breasts
- 2 tbsp chopped onion
- 2 tsp minced garlic
- 4-5 tbsp soy sauce
- 1-2 tbsp banana sauce (or sweet chili sauce)
- Salt to taste
- Cooking oil (about 2 tbsp)
- Cooked rice
- Spring onions (optional)
Instructions:
- Fill the pot with water (just enough water to cover the chicken), add salt and pepper and add the chicken breast and boil for 30 minutes. Remove the chicken from the water and set aside. Shred the chicken when it has cooled down and set aside.
- Heat (medium heat) a pan and add oil. When the oil is hot, sauté garlic until fragrant. Add onion and cook for one minute.
- Add shredded chicken, mix a little and cover for five minutes.
- Add soy sauce and banana sauce (or sweet chili sauce). Cover and let the chicken absorb the sauces for ten minutes.
- Turn off the heat and transfer to serving plate, or put over rice. Garnish with spring onions if desired.
Notes:
- The amount of soy sauce is depending on how salty your soy sauce is. The soy sauce I used is, for me, a salty one so I used 4 tbsp.
- I used 2 tbsp of banana sauce. However, if banana sauce is not available, you can use sweet chili sauce as a replacement. The banana sauce is not as sweet as the latter, so you might want to use 1 tbsp of it.
- If you feel that your dish is a bit dry, you can add a little oil in the middle of cooking or water – start with 1 tbsp.
Hope you make this and let me know. Enjoy! 😉
If you haven’t tried joining Fiesta Friday, this is the time to start joining. Meeting new friends is AWESOME. So, come on. Please click here for more details.
P.S. I believe this can also be used as sandwich filling – add some lettuce, tomatoes, mayo or barbeque sauce and you’re good to go. 😉
