Pinikpikan (Chicken soup cooked by the Cordillerans)

The traditional cooking process for Pinikpikan involves selecting a whole chicken, preferably a native breed. The chicken is then beaten to enhance its flavor, followed by feather removal and burning any remaining feathers for added taste. After boiling the chicken with ginger and pepper, Etag, a type of smoked meat, is added along with rice wine and chayote, creating a rich and flavorful soup.

Pinikpikan is primarily a meat-based dish, making it unsuitable for vegetarians and vegans. However, you can adapt the recipe by substituting the chicken with a plant-based protein like tofu or seitan, and using vegetable broth instead of chicken broth to create a vegetarian version of this traditional soup.

If you can't find Etag, which is a smoked meat, you can substitute it with other smoked meats like bacon or smoked ham. Alternatively, for a vegetarian option, consider using smoked tempeh or liquid smoke added to regular tofu to mimic the flavor profile of Etag.

To store leftover Pinikpikan, allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup in portions, which can last for up to 3 months. Reheat thoroughly before serving.

Pinikpikan is best served with steamed rice, which complements the rich flavors of the soup. You can also pair it with traditional Filipino side dishes like pickled vegetables or a fresh salad to balance the meal. For a heartier option, consider serving it with a side of fried plantains or a vegetable stir-fry.