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Spicy Chicken Kagikit (Topping for Pastil)

Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 people
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 400 g chicken breasts
  • Water to boil the chicken
  • Cooking oil
  • 6 cloves garlic chopped
  • 1 onion chopped
  • Palapa recipe below or substitute
  • 1/2 cup 125 ml soy sauce
  • salt & pepper if needed
  • Banana leaves if wrapping like Pastil

Instructions

  1. In a pot, add chicken breasts and water. Boil over high heat for 10 minutes or until chicken is cooked.
  2. Once the chicken is cooked, remove them from the water and drain. Let them cool down and shred using your clean hands or use a food processor.
  3. In a pan over medium-high heat, add oil. When the oil is hot enough, add garlic and cook for a minute or until fragrant. Next, add onion and cook until soft or translucent. Also, if using palapa, add at this point. (See notes if not using palapa) If not, you can just add chili.
  4. Add shredded chicken breasts and soy sauce. Mix until even in color.
  5. Cover for 5 minutes. Remove the lid and check the texture and taste if it is fine with you. If not, do it again: cover for 5 minutes, uncover, mix and do a a taste-test. Repeat until you get your desired texture and taste. Personally, I love it more on the toasted side. I would also add more oil (about 2 tbsp or a little more) so the chicken kagikit won’t be too dry.
  6. You can season with ground black pepper if you like.
  7. To serve, you can just use this as rice topping or just mix it with rice. This can be served with eggs or whatever you fancy. If preferred, you turn this into Pastil.

Recipe Notes

Getting Sakurab for the Palapa when you are living outside the Philippines is difficult, but you can use the white part of the spring onions to replace the Sakurab. The taste won't be exactly the same, but it is close.

To make the substitute, simply place about 1/2 cup of white part of spring onions, chilis (depending on the level of spiciness you want), and about 1/2 tbsp of chopped ginger in a small food processor or just pound it by using mortar and pestle. Then, this is ready to be used. 

Bear in mind that, sometimes, it comes about bitter when eaten raw because of the ginger. Just don't overdo the ginger.