Chicken Pastel

Chicken Pastel is dry bread stuffing. It is baked in a crust or poured over hollow bread when served. This time, The Cook’s Chicken Pastel is prepared with creamy sauce. You can top it on rice or serve with toasted bread or stuff it inside a pan de sal.

 

Ingredients:
1 kg. Whole chicken (cut in small sizes)
2 whole potatoes (squared)
1 red bell pepper (squared)
1 pack young corn (sliced ½ inch)
1 can Vienna sausage (drained and sliced)
1 slice quick melt cheese
½ lemon
1 small can button mushroom (sliced)
1 small onion (sliced)
3 cloves garlic (crushed)
1 cup water
¼ tsp. ground pepper
2 tbsp. fish sauce
1 tbsp. soy sauce
1 tsp. butter
1 small can evaporated milk
Cooking oil

 

Procedure:

1. Marinate chicken with lemon for 30 minutes.
2. Heat the pan with oil, fry the potatoes. Set aside.
3. Add 1 tbsp. oil in the pan, sauté garlic and onion. Add the marinated chicken, ground pepper, fish sauce and soy sauce, stir with garlic and onion until chicken is half done. Add water then put to boil.
4. Add potatoes, young corn, Vienna sausage, red bell pepper, butter and cheese. Boil for 3 minutes until potatoes and chicken are tender.
5. Add evaporated milk cook for a few minutes until sauce is creamy.