Teresa's Recipes
Pinikpikan
Pinikpikan is a captivating traditional Filipino dish that embodies the rich culinary heritage of the Cordillera region. This unique dish not only highlights the exceptional flavors of tender chicken but also celebrates the cultural significance of its preparation. The ritual of gently beating the chicken with a stick creates an incredibly tender texture, allowing the meat to absorb the aromatic essence of fresh vegetables and spices. Traditionally served hot, Pinikpikan is a flavorful tribute to Filipino customs, making it the perfect centerpiece for family gatherings or special occasions, evoking a sense of warmth and togetherness.
Ingredients
- 1 (about 3-4 pounds) Whole chicken
- 2 cups, chopped Bok choy
- 1/2 cup, chopped Green onions
- 2 tablespoons Vegetable oil
- 6 cups Water
- 1 tablespoon Black peppercorns
- 2 teaspoons Salt
- 2, sliced Long green chili peppers
- 4 cloves, minced Garlic
- 1 large, chopped Onion
- 1-inch piece, sliced Ginger
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 10g
- Protein: 35g
- Sodium: 800mg
- Sugar: 1g
Instructions
- 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.
- 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.
- 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.
- 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.
- Return the chicken to the pan, cooking for an additional 5 minutes and stirring occasionally to brown the meat.
- 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.
- 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.
- 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.
Tips
- For a richer flavor, consider adding a few slices of fresh turmeric or lemongrass during the simmering process.
- Feel free to adjust the spice level by adding more long green chili peppers or incorporating other chili varieties.
- Pair with a side of garlic fried rice for a delightful meal.