Pinikpikan is a dish from the mountains of the Cordillera region in the Philippines.


One of the popular dish soup of Igorots is Pinikpikan. From the mountain of the Cordillera region in the Philippines the Pinikpikan is from the Ilokano word Pikpi which means to be beaten repeatedly.

Pinikpikan of the Igorots is very similar to the Tinolang Manok of Katagalugan. It is much better to use a native or wild chicken here. Some people said that native chickens need to be cared for but because of their delicious taste, they use this as a dish.

The native chicken used in Pinikpikan has a slice of darker meat and a gamier taste. The chicken feather is burned in the fire for faster removal but no worries because it leaves a taste in the chicken skin. Native chicken also cooks in a long time to become meat tender. When cooking this Pinikpikan, it will be putting a ginger and fish sauce. There are also has vegetables such as papaya and chili leaves for a more delicious taste.

Here are the cooking procedure and essential ingredients for Pinikpik's delicious dish soup.


Ingredients:

1 whole native chicken
1/4 kg. of etag
3 stems of celery
3 pcs. of chayote
2 pcs. of onion
5 cloves garlic, diced
1-inch piece ginger, sliced ​​thinly
1 bunch of pechay
2 liters of water
Cooking oil
2 cups of rice wine


Cooking Directions:

1. Get the alive chicken and beat it until the chicken is dead.

2. Remove the whole feather.

3. Set it on the fire until the remaining chicken feathers will burn.

4. Using the knife cut the chicken. It depends on how much and how much you make the chicken.

5. In a saucepan, pour the cooking oil then saute the garlic, ginger, onion, and celery.

6. Add the cutted chicken stir it until it becomes a little bit cooked then add the water and bring to the boil. Simmer it for 10 minutes until chicken meat is completely cooked.

7. Put the etag and rice wine and keep boiling for a further 10 minutes until it is tender and cooked.

8. Add the chayote and keep boiling for a 7 - 8 minutes until the veggies will be cooked.

9. Put the pechay and simmer for 1-2 minutes until it has wilted.

10. After cooking serve it with hot rice and enjoy eating.

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