Pinikpikan – is a cordilleran dish mostly served on occassions and a simple meal. Pinikpikan is mostly similar to tinola, the only difference is the preparation and tradition. Unlike tinola, pinikpikan is not dressed and its remaining feathers is burned either a blutorch or a charcoal adding more flavors and aroma. Eating this dish lets you experience history and crafts of the cordillerean cuisine.

Pinikpikan

Pinkpikan Recipe

Pinikpikan – is a cordilleran dish mostly served on occassions and a simple meal.
Course Main Course, Soup
Cuisine Filipino
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 15
Author Kusinerong Pinoy

Ingredients

  • 1 whole chicken or duck
  • 1 whole ginger crushed
  • 1 ½ tbsp black pepper
  • 3 pcs chayote chopped
  • ¼ kg Etag cured and aged slab of pork

Instructions

Process

  • In picking the best chicken i would recommend broiler cull because its easy to find, you can also choose native chicken but if youhave a higher budget i would recommend a duck.
  • 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 .

How to Cook

  • 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.
  • Once etag is cooked then add chayote.
  • Best served with red rice.