Chicken Pastel



  • 6 cups (1500ml) Water
  • 1 Kilo (1000g) Chicken breast, cut into serving portions
  • 2 Tbsps. (30ml) Oil
  • 1 1/2 Tbsps. (22.50g) Butter, unsalted
  • 1/4 cup (60g) Mushroom, halved
  • 1/2 cup (75g) Onions, sliced
  • 2 Tbsps. (20g) Garlic, minced
  • 1 tsp. (5g) Cornstarch
  • 1 1/2 cups (375ml) Chicken broth (from boiled chicken)
  • 1 cup (250ml) All-Purpose cream
  • 1.4 tsp. (1.25g) Ground black pepper
  • 3 Tbsps. (45ml) Fish sauce
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 cup (95g) Potato, sliced
  • 1/2 cup (54g) Carrot, diced


  1. BOIL. In a pot, add water and chicken. Let it boil until chicken is tender. Set aside both chicken meat and broth.
  2. SEAR. In a pan with hot oil, add butter and sear chicken until surface is slightly brown. Set aside. Add mushroom and sear for 1 minute. Set aside.
  3. SAUTÉ. In the same pan, sauté onion and garlic until fragrant. Add chicken and mushroom.
  4. BOIL. Mix cornstarch with 1 1/2 cups of broth before adding to the pan. Add all-purpose cream and let it boil for 2 minutes, covered.
  5. SEASON. Add pepper, fish sauce and AJI-NO-MOTO®.
  6. SIMMER. Add potatoes and carrots. Simmer for 3 minutes, covered.
  7. SERVE. Transfer to a serving platter and serve while hot.

Cooking Tips

To prevent the drying up of the chicken meat, cover the pan when boiling or simmering.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 45 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1 cup (120g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Chicken breast is the leanest chicken meat choice if trying to reduce Fat intake.


No ratings yet.