Pinikpikan

Ingredients

Whole chicken

1 (about 3-4 pounds)

Bok choy

2 cups, chopped

Green onions

1/2 cup, chopped

Vegetable oil

2 tablespoons

Water

6 cups

Black peppercorns

1 tablespoon

Salt

2 teaspoons

Long green chili peppers

2, sliced

Garlic

4 cloves, minced

Onion

1 large, chopped

Ginger

1-inch piece, sliced

Instructions

1. Begin by preparing the chicken: pluck the feathers and clean the cavity thoroughly, ensuring to keep the head and feet intact as part of the traditional preparation.
2. In a large pot, bring 6 cups of water to a rolling boil. Add the whole chicken and ginger slices, and boil for 10 minutes to help tenderize the meat.
3. Carefully remove the chicken from the pot and allow it to cool slightly. Using a stick or wooden mallet, gently beat the chicken all over to further tenderize the meat. This unique step is essential for achieving the authentic texture of pinikpikan.
4. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
5. Return the chicken to the pan, cooking for an additional 5 minutes and stirring occasionally to brown the meat.
6. Pour in the reserved boiling water from the chicken, along with the black peppercorns and salt. Bring the mixture to a vigorous boil, then reduce the heat and let it simmer for 1 hour or until the chicken is incredibly tender.
7. Add the chopped bok choy and green onions to the pot, cooking for a final 5 minutes until the vegetables are vibrant and just tender.
8. Serve hot, garnished with additional green onions and sliced long chili peppers for an added kick. Enjoy the rich, savory flavors of pinikpikan with a side of steamed rice.