Pinikpikan Recipe
PINIKPIKAN is a chicken dish extremely popular in the Cordilleras and amongst Igorots. It is served on special occassions. The recipe below was copied over from my existing sagada-igorot.com website. I wrote the recipe down, around 12 years ago, with the help of Lakay Badu.
![pinikpikan-1](https://gottaeatblog.wordpress.com/wp-content/uploads/2016/11/pinikpikan-1.jpg?w=670&h=431)
INGREDIENTS:
- 1 whole chicken
- ginger
- pepper
- chayote
- 1/4 kilo Etag
- 2 cups of rice wine
INSTRUCTIONS:
- Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available.
- Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier.
- Remove the feather.
- Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken.
Cooking Process
- Cooking Pinikpikan is somewhat similar to cooking Tinola.
- Boil the chicken with the spices like ginger and pepper until the chicken is cooked.
- Add Etag and continue boiling it until etag is cooked.
- Upon adding the Etag add the 2 cups of rice wine.
- Once etag is cooked then add chayote.
- Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked.