Chicken Recipes

Pinik-Pikan (Cordillera's Traditional Chicken Soup Recipe)

The chicken used in pinikpikan can either be prepared in the traditional way or in the commercial way.

Traditionally, the process begins with praying over the chicken for favors from the Igorot god, Kabunian. The live chicken is then laid flat or hung by its feet. The individual who is preparing the chicken uses a stick to thoroughly beat the chicken's wings and neck without breaking the skin or the bones.

This beating is where the name of the dish comes from, as "pikpik" means to beat lightly. Once the chicken is limp, a single hard blow to the back of its head or neck is used to end its life. As a humane gesture, the chicken's eyes may be checked to ensure its death before moving on to the next step. Next in the traditional method, an open flame is used to burn the chicken's feathers off, and any remaining feathers are then removed by hand. In the case of the traditional method, cutting up the chicken is a ritual process: an Igorot elder cuts up the chicken and examines its organs and bile to determine whether they augur well

Pinik-Pikan

    Ingredients:

  • 1 whole free-range chicken or native chicken
  • 200 g speck, etag or any fatty cured smoked pork
  • 1 big bunch bok choy or shanghai
  • 2 stalks celery, sliced
  • 1 inch piece ginger, thinly sliced
  • 4 cloves garlic, smashed
  • 1/2 cup tapuy or any rice wine
  • water, as needed
  • oil
  • Black Pepper
  • Unripe papaya or Sayote
  • fish sauce

Traditional way of cooking

Procedure

  1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available.
  2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier.
  3. Remove the feather.
  4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken.
    5. Cooking Method is the same as (Tinola)
  5. Boil the chicken with the spices like ginger and pepper until the chicken is cooked.
  6. Add Etag and continue boiling it until etag is cooked.
  7. Upon adding the Etag add the 2 cups of rice wine.
  8. Once etag is cooked then add chayote.
  9. erved while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked.

Mountain Province is a landlocked province of the Philippines in the Cordillera Administrative Region in Luzon. Its capital is Bontoc. Mountain Province was formerly referred to as Mountain in some foreign references. The name is usually shortened by locals to Mt. Province

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Chicken Inasal (Western Visayas)

Chicken inasal, commonly known simply as inasal, is a variant of the Filipino chicken dish known as lechon manok.

It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. It is served with rice, calamansi, soy sauce, chicken oil and vinegar (often sinamak vinegar, a palm vinegar infused with garlic, chili peppers and langkawas). A common dish in the Visayas, it is a popular specialty in the city of Bacolod, where an entire street market is dedicated to local dishes, particularly inasal. A sign in the heart of the market reads "Manokan Country" (literally "Chicken Country" in Hiligaynon). Many restaurant chains are famous for serving inasal, like Bacolod Chicken Inasal and Mang Inasal, which originated in Iloilo City.

Chicken Inasal

    Ingredients:

  • 2 lbs chicken cut into serving pieces
  • 2 tablespoons ginger minced
  • 2 tablespoons garlic minced
  • 3/4 cup lemongrass chopped
  • 1 cup coconut vinegar
  • 1/2 cup lemon or calamansi juice
  • 1 tablespoon salt
  • 1/4 cup brown sugar
  • 1 cup lemon soda softdrink
  • 1/2 tablespoon ground black pepper
  • lemon grass

Traditional way of cooking

Procedure

  1. In a large mixing bowl, whisk together coconut vinegar, lemon or calamansi juice, Maggi seasoning, muscovado sugar, lemon-lime soda, lemongrass, ginger, garlic, salt, and black pepper until sugar and salt are completely dissolved, about 1 minute. Set aside.
  2. Using a sharp knife, make two 1-inch long slits, about 1/4-inch deep, across the skin of each chicken thigh. Flip chicken over, and, using the tines of a fork, poke holes all over the underside of each piece. Add chicken to the marinade and, using your hands, toss to thoroughly coat. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 8 hours.
  3. In a medium bowl, whisk together sinamak,Anato oil(atchuete oil), lemon juice or calamansi juice (if using), soy sauce (if using), and chiles (if using) until combined and set aside.

Western Visayas is an administrative region in the Philippines, numerically designated as Region VI. It consists of six provinces and two highly urbanized cities. The regional center is Iloilo City. The region is dominated by the native speakers of four Visayan languages: Hiligaynon, Kinaray-a, Aklanon and Capiznon

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Maguindanao's Chicken Pastil (Chicken strips with rice wraped in banana leaves)

The dish is known as the kagikit. It is usually shredded beef or chicken. The meat is cooked similar to adobo. It is first boiled until tender, then allowed to cool before shredding them into little strips. Garlic and onions are sautéed in a pan and the shredded meat added after the onions turn transparent. Soy sauce (or oyster sauce), black pepper, labuyo chilis, and salt to taste are added and allowed to simmer until they evaporate.

The white rice is mixed with a little bit of glutinous rice so it can maintain its shape. The mixture is steamed normally. The banana leaves are wilted over an open flame to make them pliable, then the inside surfaces are slathered with oil. The rice is then placed on the leaves shaped as a thick cylinder with a strip of the meat filling extending along the length of the rice or covering one side of the rice. The leaf is then wrapped around the mixture with the ends tucked inside.

Chicken Pastil

    Ingredients

  • 1 kg chicken thighs, skin and bone on
  • 4 pcs shallots, finely chopped
  • 6 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 tsp turmeric
  • oil
  • salt
  • freshly ground black pepper
    • Rice
  • 2 1/2 cups white rice
  • 1/2 cup glutinous rice

    • Side dish

  • sliced cucumber
  • sliced tomatoes
  • boiled eggs

Traditional way of cooking

Cooking Method is like (adobo)

  1. In a pot on high heat, add 4 ½ cups water with rinsed rice. Bring water to a boil.
  2. Once boiling, reduce to low heat and let it simmer for 10 minutes until rice fully absorbed water. Set aside to cool.

  3. In a pot of boiling water,boil chicken breast for 10 to 15 minutes until fully cooked. Once cooked, remove from water and shred chicken breasts with 2 forks.
  4. In a pan onmedium heat, heat 3 tbsp vegetable oil and fry yellow onions, garlic, and ginger for 3 to 4 minutes, until onions appear slightly translucent.
  5. Add soy sauce ,vinegar depend on your preffered Adobo taste either sweet or salty

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