Ingredients with Measurements:
- 1 whole chicken, preferably native, about 1.5 kg
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 ginger, sliced
- 1 cup chopped tomatoes
- 1 cup chopped cabbage
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1 cup chopped celery
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp fish sauce
- 8 cups water
Special equipment needed: None
Step-by-step instructions:
1. Prepare the chicken by removing the feathers, head, and feet. Singe the chicken over an open flame until the skin is slightly charred. Rinse the chicken thoroughly and set aside.
2. In a large pot, sauté the onion, garlic, and ginger until fragrant.
3. Add the chopped tomatoes and cook until soft.
4. Add the chicken to the pot and pour in 8 cups of water. Bring to a boil and let simmer for 30 minutes.
5. Remove the chicken from the pot and let cool. Once cool, shred the chicken meat and set aside.
6. Add the chopped vegetables to the pot and let simmer for 10-15 minutes or until the vegetables are tender.
7. Add the shredded chicken back to the pot and season with salt, black pepper, and fish sauce. Let simmer for another 5 minutes.
8. Serve hot and enjoy!
1 hour
Temperature: Medium heat
Serving size: 6-8 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Any vegetables can be added or substituted depending on preference.
Variations:
- Pinikpikan soup can also be made with beef or pork.
- Adding coconut milk can make the soup creamier.
Tips and tricks:
- Singeing the chicken is an important step to achieve the unique flavor of pinikpikan soup.
- Adding vegetables in stages can help prevent overcooking.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with a ladle.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Pinikpikan soup pairs well with steamed rice or bread.
Suggested side dishes:
- Grilled vegetables or salad.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to thoroughly clean the chicken before cooking.
- Always wash hands and utensils after handling raw chicken.
Food history:
- Pinikpikan soup is a traditional dish from the Cordillera region in the Philippines. The unique flavor comes from the process of singeing the chicken before cooking.
Flavor profiles:
- Savory, slightly smoky, and hearty.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Philippine