Traditional Filipino Dish: Pinikpikan

Pinikpikan is a dish originating from  Cordillera in Northern Luzon. Pinikpikan came from the word “Pik Pik” which means “to beat”.  The traditional way of making this is killing a live chicken by beating it to death (pik pik) and thrown into an open fire to burn the feathers, and cleaning it afterwards.

During his visit at SKD Academy, Chris Urbano was challenged by culinary students to make my version of pinikpikan. Just a reminder: NO CHICKENS WERE HARMED IN MAKING THIS. To save everyone from seeing a live chicken killed in a video, Chris used an ordinary chicken brought from the market and cooked it with the dish ingredients.

So enjoy this recipe and you can make yours at home too!

Pinikpikan Recipe by Chris Urbano

"Beaten" Chicken Stew | Pinikpikan Recipe

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

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.

Author: Chris Urbano

Recipe type: Lunch/Dinner

Cuisine: Filipino

Serves: 6-8 people

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

1. 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.
2. 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
3. Add the etag and rice wine and simmer for a further 10 minutes or until it is tender and cooked
4. Add the chayote and continue simmering for a further 7 – 8 minutes or until cooked through
5. Add the pechay and simmer for a further 1-2 minutes or until it has wilted.
6. Serve alongside steaming rice

3.5.3226

This recipe is also included in my upcoming cookbook that is to be released next year! Keep in touch for more updates.

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