Pinikpikan – is a cordilleran dish mostly served on occassions and a simple meal.
- 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.