Pinikpikan (Chicken soup cooked by the Cordillerans)
Pinikpikan is a traditional chicken dish extremely popular in the Cordilleras and amongst Igorots. It is served on special occasions. This is another version of chicken stew or soup in the Philippines.
Ingredients
- 1piecewhole chicken
- 1pieceginger
- 1dashpepper
- 1piecechayote
- 1/4kgEtag
- 2cupsrice wine
How to make Pinikpikan (Chicken soup cooked by the Cordillerans)
Pick the best chicken. It is better to have native chickens, but if it is not available, then you can use any live chicken available.
Beat the chicken until it dies. Beating the chicken is believed to make the chicken tastier.
Remove the feathers.
Burn the remaining feathers of the chicken. This would add flavor to the soup. (Picture is taken from the WordPress.com)
Cooking Process
Boil the chicken with ginger and pepper until the chicken is cooked.
Add Etag and continue boiling until Etag is cooked. Etag is a smoked meat (Picture taken from Steemit)
Add the rice wine.
Once Etag is cooked, add chayote.
Serve while hot. Make sure to add more water to ensure the chicken is fully cooked. Serve with steamed rice.
Tips & Tricks
Using native chickens is preferred for better taste.
Ensure to add enough water to keep the chicken submerged while cooking.
Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...