"Pinikpikan Perfection: A Culinary Symphony of Mountain Flavors!"

Pinikpikan is a chicken dish from the Iloilo province in the Philippines. It is made with chicken that has been pounded with a mallet until it is flat. The chicken is then seasoned and grilled over charcoal. Pinikpikan is a popular dish to serve at Noche Buena because it is believed to bring good luck in the new year.

Pinikpikan, a culinary gem from the mountainous regions of the Philippines, is more than just a soup – it's a cultural ritual turned culinary delight. This indigenous dish is characterized by its unique preparation method, involving the ceremonial beating of a live chicken before cooking. The result is a broth infused with a distinct smokiness and a robust flavor profile. Paired with local vegetables, rice, and a medley of aromatic herbs, Pinikpikan is a sensory journey that pays homage to tradition while tantalizing the taste buds with every spoonful. It's a culinary adventure that invites you to savor the rich tapestry of Filipino mountain cuisine.

How to cook Pinikpikan?

Ingredients:

• 1 whole chicken, cleaned and patted dry
• 1/4 cup salt
• 1/4 cup black pepper
• 1 tablespoon vegetable oil
• 1/4 cup chopped garlic
• 1/4 cup chopped ginger
• 1 tablespoon soy sauce
• 1 tablespoon calamansi juice
• 1/4 cup chopped green onions

Instructions:

1. In a large bowl, combine the chicken, salt, and pepper. Mix well until the chicken is evenly coated.
2. Place the chicken on a cutting board and pound it with a mallet until it is flat.
3. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides.
4. Add the garlic, ginger, soy sauce, and calamansi juice to the skillet. Bring to a simmer and cook for 10 minutes, or until the chicken is cooked through.
5. Serve with chopped green onions and rice.

Fun fact!

The name "Pinikpikan" comes from the Hiligaynon word "pikpik", which means "to pound".