Chicken Pastel by Arnold Gamboa
This chicken pastel recipe is from my Facebook friend, Arnold Gamboa. Yes folks, it is the Arnold Gamboa of the Apat na Sikat.
By his own admission, apparently his recipe is so easy that he was almost embarrassed to post it, but it is just too good not to share. So here it is…..
Arnold “Notnot” Gamboa’s Chicken Pastel
Ingredients:
- 1 kilo chicken fillet, cut to bite-size pieces
- 1 tetra pack all purpose cream or Campbell Mushroom soup (or 1 medium size double cream)
- 5 cloves garlic, crushed
- 5 onion finely chopped
- 2 tbsp sugar
- 1 cup straw and champignon mushroom (or use baby mushroom) sliced
- 10 pack baby corn, cut in half lengthwise
- 2 medium carrots peeled and sliced
- 1 bell pepper, julliene
- 1 cup water chestnut, sliced
- 1 cup mange tout (chicharo)
- Salt & pepper to taste
- 1 red bell pepper for garnish
Preparation:
- Arnold admits to not using Maggi or Knorr cubes in his cooking because they are artificial. Instead he saute 5 cloves of garlic and 5 onions, he adds the chicken and stir-fry until golden. He adds the sugar.
- He then just dump a lot of straw and champignon mushrooms, baby corn, carrots, bell pepper sliced “julienne” style, water chestnuts and chicharo into the wok.
- Then add the cream and turn down the heat and let all the ingredients “get married and make love” so that they will absorb the flavor. Slow cooking po para absorb lahat ang flavor.
- Add salt and pepper according to taste.
- Then as a “finishing touch”, i chopped a few red bell pepper into tiny cubes and sprinkled it on top