Pastil

Step 1: Simmer 1 ⅓ lb boneless skinless chicken thighs in 4 ¼ cups water with 2 bay leaves and 1 tsp salt for 20–25 minutes, until it reaches 165°F in the thickest part and shreds easily. Cool slightly, keep 100 ml of the broth, then shred the meat very finely with two forks.

Step 2: Cook 14 oz jasmine rice with 2 ½ cups water: bring to the boil, cover and cook on the lowest heat for 15 minutes, then rest off the heat for 10 minutes.

Step 3: Heat 4 tbsp vegetable oil in a wide frying pan over a medium heat and fry 8 cloves garlic and 1 onion for 4 minutes until golden. Add ½ tsp ground turmeric, ½ tsp black pepper and ½ tsp dried chilli flakes and the shredded chicken.

Step 4: Add the reserved broth and fry, stirring and pressing, for 12–15 minutes until the liquid has gone and the chicken is dry, golden and fluffy. A common mistake is stopping too soon: wet chicken spoils faster and soaks the rice.

Step 5: Pass the 6 pieces banana leaves briefly over a gas flame or dip in hot water to soften them. Put a mound of rice (about 100 g) in the middle of each, press flat, and top with 2–3 tablespoons of chicken.

Step 6: Fold the leaf over into a neat parcel. Eat warm with ¼ cup chilli vinegar, or cool within 1 hour, refrigerate, and eat within 1 day, reheating until steaming hot.