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pinikpikan is a recipe originally from cordillera native people (igorots) in the Philippines.
the way they slaughter the chicken is to beating the chicken by a stick until to his death.then the way to cook is like cooking a tinola..its just the same.. add sayote or papaya and chili leaves.
by the way the type of chicken must be a native or the old broiler culls..
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What is the native delicacies in baguio?
Baguio's most famous native delicacy would be Pinikpikan. A soup made from chicken(butchered by hitting the bird with a stick several times then feathers are removed in open flames). Boiled in water with ginger and salt. "Etag"(fermented pork) is also added to add flavour. Watwat- an "ibaloi" term pertaining to a butchered pig. almost the same process with pinikpikan but salt is the only seasoning. *these delicacies are the foundation of cookery methods in Baguio city which is mostly boiling. Cheers
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