For this recipe, I used pork jerky as a substitute to "etag". Etag is a cured and aged slab of pork that is one of the main ingredients in making this dish.
Ingredients
1 whole native chicken
250g etag (or any salted / smoked pork substitute)
2 stems of celery
2 pcs chayote
1 onion
3 cloves garlic, diced
1 inch piece ginger, sliced thinly
1 bunch of pechay
2 litres of water
Cooking oil as required
Procedure
Using a cleaver or large chefs knife, dismember the chicken into around 10 pieces. For a more authentic, smokey taste you can chargrill the outside of the chicken over a charcoal, or using a kitchen blow torch, prior to cutting it up.
In a saucepan, Sautee garlic, ginger, onion and celery in a little cooking oil. Add water and chicken pieces and bring to the boil. Simmer for 10 minutes or until chicken meat is cooked
Add the etag and rice wine and simmer for a further 10 minutes or until it is tender and cooked
Add the chayote and continue simmering for a further 7 – 8 minutes or until cooked through
Add the pechay and simmer for a further 1-2 minutes or until it has wilted.
Serve alongside steaming rice
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/beaten-chicken-stew-pinikpikan-recipe/