This home-style Pinikpikan uses smoked grilled chicken and etag in a fragrant vegetable broth.
1 hour 20 minutes · Serves 4
Ingredients for Pinikpikan
1 whole free-range or native chicken
Salt
200 g speck, etag, or fatty cured smoked pork
Oil
2 stalks celery, sliced
1-inch piece ginger, thinly sliced
2 red onions, chopped
4 cloves garlic, smashed
1/2 cup tapuy or rice wine
Water, as needed
2 chayote, sliced
1 large bunch bok choy or Shanghai greens
How to cook Pinikpikan
1.Set up a hooded charcoal grill with coals on one side only. Salt the halved chicken and smoke it, skin-side up away from direct heat, for 15 minutes.
2.Heat coals until very hot and grill chicken on both sides until charred. Cool, then chop into pieces.
3.Sauté celery, ginger, onions, and garlic in oil.
4.Add chicken, tapuy, and etag; add enough water to cover. Boil, then simmer over medium-low heat about 30 minutes, until chicken is nearly tender.
5.Add chayote and simmer 8 minutes; add bok choy and simmer 2 minutes.
