Ingredients with Measurements:
- 1 whole chicken (preferably free-range)
- 2 eggplants, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tablespoons cooking oil
- 2 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden stick or baton for pinikpikan
Step-by-step instructions:
1. Prepare the chicken by removing the feathers, head, and feet. Lightly hit the chicken with a wooden stick or baton until the blood comes out. This process is called pinikpikan.
2. Remove the chicken's internal organs and clean thoroughly. Cut into serving pieces.
3. Heat the cooking oil in a large pot. Sauté the onion, garlic, and ginger until fragrant.
4. Add the chicken pieces and cook until lightly browned.
5. Pour in the water and bring to a boil. Reduce the heat and let it simmer for 30-40 minutes or until the chicken is cooked through.
6. Add the sliced eggplants and cook for another 5-10 minutes or until the eggplants are tender.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 50-60 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 15g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Instead of eggplants, you can use other vegetables such as bitter gourd or okra.
- You can also use chicken broth instead of water for a richer flavor.
Variations:
- You can add other spices such as turmeric or paprika for a more flavorful dish.
- You can also add coconut milk for a creamier texture.
Tips and tricks:
- Use a free-range chicken for a more authentic taste.
- Make sure to hit the chicken lightly to avoid damaging the meat.
- You can also marinate the chicken in soy sauce and calamansi juice before cooking for added flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with the chicken and eggplants arranged on top.
Garnishes:
- Garnish with chopped spring onions or cilantro.
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Pickled vegetables
- Stir-fried greens
Troubleshooting advice:
- If the chicken is tough, cook for a longer time until it becomes tender.
Food safety advice:
- Make sure to clean the chicken thoroughly before cooking to avoid foodborne illnesses.
Food history:
- Pinikpikan is a traditional way of preparing chicken in the Cordillera region of the Philippines. It is believed to enhance the flavor of the chicken and make it more tender.
Flavor profiles:
- Pinikpikan with eggplant is a savory and slightly smoky dish with a hint of ginger.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine