- 1 whole chicken
- 1/4 kilo Etag
- 2 cups of rice wine
- 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.
- Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier.
- Remove the feather.
- Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken.
- Cooking Pinikpikan is somewhat similar to cooking Tinola.
- Boil the chicken with the spices like ginger and pepper until the chicken is cooked.
- Add Etag and continue boiling it until etag is cooked.
- Upon adding the Etag add the 2 cups of rice wine.
- Once etag is cooked then add chayote.
- Served 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.
Source: The Early Morning Chat
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