Pinikpikan
Cooking Time: 30 minutes
Serves 8
Poultry » Main Courses » Filipino recipes
Recipe Language : English
Ingredients:
1 whole native Chicken
3 thin slices of etag (Cordillera salted meat/ mountain ham)
2 thumb-size ginger, sliced
4 cloves garlic, crushed
2 cups alugbati or sili leaves (optional)
2 medium-sized sayote, sliced
4 tbsp patis
8 cups water
oil for sauteing
black pepper
salt to taste
Procedure:
Beat the chicken lightly to keep the blood coagulate inside it. The clotted blood inside the chicken makes this dish flavorful, according to the Igorots, although the procedure is harsh. Throw the chicken into fire to burn the feathers. Clean it then chop to serving portions.
Saute garlic, ginger, patis etag and chicken meat in a pan until light brown. Add water and boil for 20 minutes or until meat is tender. Add sayote, simmer for 3 minutes. Add alugbati or sili leaves and black pepper. season with salt. Serve hot with steamed rice.
Pinikpikan
This is a traditional recipe of Cordillera region in Northern Luzon, Philippines similar to tinola (Chicken Ginger Soup) prepared mainly for rituals performed by Cordillera tribes to determine the appropriate courses of action and their fate.
"The chicken is beaten or 'battered' to keep the blood coagulate inside it. (This makes the chicken more flavorful, according to the Igorots). During the ritual or preparation, none of the bones should be broken, from beating the chicken to slicing. The process of light beating or "pikpik" is where Pinikpikan gets its name."
Recipe Details
Recipe Name : Pinikpikan
Recipe Chef Name : Filipino Chef
Recipe Course : Main Courses
Recipe Type : Poultry
Recipe Cuisine : Filipino recipes
Recipe Diet :
Recipe Submitted By
Name : Roxy Alviar
Town : Pasay City
Region : Manila, Pasay - Luzon, Philippines
Country : Philippines
Tel : 0922 591 8240
Email :
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