Ingredients with Measurements:
- 1 whole chicken (about 2 lbs), pinikpikan style (lightly beaten)
- 1 large bitter melon, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp fish sauce
- 2 cups water
- Salt and pepper to taste
- 2 tbsp cooking oil
Special Equipment Needed:
- Large pot or wok
- Wooden spoon
Step-by-Step Instructions:
1. Heat the cooking oil in a large pot or wok over medium-high heat.
2. Add the onion, garlic, and ginger. Sauté until fragrant.
3. Add the pinikpikan chicken and cook until browned on all sides.
4. Add the sliced bitter melon and fish sauce. Stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and let simmer for 30-40 minutes or until the chicken is fully cooked.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 6g
Protein: 28g
Substitutions for ingredients:
- Instead of pinikpikan chicken, you can use regular chicken or any other protein of your choice.
- If bitter melon is not available, you can use other bitter vegetables like kale or collard greens.
- Soy sauce can be used as a substitute for fish sauce.
Variations:
- Add other vegetables like eggplant or okra.
- Use coconut milk instead of water for a creamier texture.
- Add chili peppers for a spicier version.
Tips and Tricks:
- Pinikpikan chicken is a traditional way of preparing chicken in the Philippines. If it's not available in your area, you can use regular chicken and lightly beat it with a stick or rolling pin to achieve a similar texture.
- To reduce the bitterness of the bitter melon, soak it in salt water for 10-15 minutes before slicing.
- If the dish is too salty, add a squeeze of lemon or lime juice to balance the flavors.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
This dish pairs well with a light and refreshing salad like cucumber and tomato salad.
Suggested Side Dishes:
Steamed rice, garlic fried rice, or mashed sweet potatoes.
Troubleshooting Advice:
- If the dish is too bitter, try soaking the bitter melon longer in salt water or adding a pinch of sugar to balance the flavors.
- If the chicken is not fully cooked, let it simmer for a few more minutes until fully cooked.
Food Safety Advice:
- Make sure the chicken is fully cooked before serving.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food History:
Pinikpikan is a traditional way of preparing chicken in the Cordillera region of the Philippines. It involves lightly beating the chicken with a stick or rolling pin to tenderize the meat and enhance the flavor.
Flavor Profiles:
This dish has a savory and slightly bitter flavor from the chicken and bitter melon, with a hint of ginger and fish sauce.
Serving Suggestions:
Serve hot with steamed rice and a refreshing salad on the side.
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Region: Philippine