Food review
Battered chicken? It is often a question by people coming from different regions when they heard about how Pinikpikan is done. They also question the texture of the skin of the meat when it is served and there are certain instances where the feathers are not properly removed. But it is okay because here in Cordillera its the satisfying taste that matters; the hot and tasty flavor of the soup and its fighting-back meat.
It is interesting but a controversial dish here in the highland because the hitting of the chicken takes place while the chicken is alive in traditionally Igorot cooking. People coming from far places have their different opinions because why would people beat up the chicken before they eat it? These beliefs come from sort of animist background and traditions that are important to Igorots, about the way that they have cooked for centuries and what that means for them and their families and their traditions.
There are many versions of how Cordillera people cook Pinikpikan that is why I’m going to share how our family cooks this dish step by step. The purpose of this blog is to showcase and educate readers of the practice of preparing this dish that is native to the Cordilleran region. Now, let me begin with the ingredients; whole and live chicken, etag, wild mushroom, chicharo, bornagain(re-grown cabbage), onion and garlic and salt and pepper to taste, also a stick for beating and a fireplace. For the preparation, hold both the feet of the chicken then beat it consecutively using the stick until it loses consciousness. The light beating helps build up the blood inside the chicken, adding more flavor to the meat. Finally, using the same stick, “kill” the chicken by hitting its head. Rip away the chicken’s feather then char its skin over a fire to quicken the process. Once charred, peel off the remaining feathers then chop the chicken, make sure that the innards are removed. Put the chopped meat in a pot the same with the etag and boil it for an hour if using a traditional fireplace but if using a pressure cooker, 30 minutes is okay. And for the preparation of the vegetables, just mix the mushroom, cabbage, and chicharo in the sauteed onion and garlic until its cooked. My father taught and gave me this recipe because he wanted to pass down this dish to us, and when there are occasions or celebrations in our family Pinikpikan is always present, sometimes even on a normal day, Pinikpikan is served.
Pinikpikan is a staple food for us Cordillerans and even though you might find this dish in various restaurants in Baguio nowadays, the preparation has still a deeper meaning. Pinikpikan is just a one in a million native dish but it is the process that makes it more extra special because it is exquisite and unlike any other. Eating pinikpikan binds us with the community for it is served always in any rituals, occasions, celebrations and even normal days.