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.
- 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
- 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.