Date Started:March 7, 2020

Date Finished:March 7, 2020

Dish Name: Pinikpikan
Function No: 1

NAME: Traditional Pinikpikan

YIELD: 4 servings

Ingredients Specification Units Quantity

Chicken live whole 1
Etag Dry Kg 0.050
Kiniing smoked Kg 0.050
Ginger Fresh Kg 0.050
Chayote fresh Kg 1.3
Salt Iodized grams 0.10
Pepper Black, ground grams 0.12

MISE EN PLACE:

 Kill the chicken by beating it to death and thrown into an open fire to burn the feathers,
and clean it afterwards.
 Cut the chicken into portions.
 Wash, rinse, and sanitize the ginger, watercress, and chayote.
 Peel and cut chayote into oblique size.
 Peel and cut ginger into brunoise.
 Chop kiniing and etag.
 Tear the leaf for garnishing.

METHOD

 Heat water in a stock pot.

 Add the kiniing, etag and half of the chicken.
 Add ginger.
 Let it boil for a while.
 Add chayote and watercress’ stalk.
 Remove chayote and watercress.

NOTE:

 Rehydrate the kiniing and etag in a bowl, separated.

 Use the half part of the chicken for modern pinikpikan.

Prepared by: Robenson B. Dasalla, CGSP Page 1

 Date Started:March 7, 2020
Date Finished:March 7, 2020
Dish Name: Pinikpikan
Function No: 1

NAME: Modern Pinikpikan

YIELD:Ingredients Specification
4 servings Units Quantity
Chicken Native/raw Kg 0.50
Etag Dry Kg 0.050
Kiniing Smoked Kg 0.050
Onion White oz 0.5
Ginger Fresh Kg 0.050
Oil Canola L 0.025
Stock Chicken Grams 440
Watercress Fresh Kg 0.150
Chayote Fresh Kg 1.3
Salt Iodized grams 0.10
Pepper Black, ground grams 0.12
Garlic kg 0.01

MISE EN PLACE:

 Wash, rinse, and sanitize onion, garlic, ginger, and chayote.

 Peel and cut onion and garlic into brunoise.
 Peel and cut chayote into julienne.
 Peel and cut the ginger and crush it.
 Chop the kiniing and etag.

METHOD

 Condition the pan.

 Heat oil in pan, fry the etag and kiniing to extract the oil.
 Set aside a little bit including the oil.
 Saute half of the onion until it becomes translucent.
 Add ginger.
 Sauté the chicken, and use the chicken stock.

NOTE: Use brown sugar as a base to enhance the flavor.

Prepared by: Robenson B. Dasalla, CGSP Page 2

 Date Started:March 7, 2020
Date Finished:March 7, 2020
Dish Name: Pinikpikan
Function No: 1

Ingredients Specification Units Quantity

Rice
NAME: JasminePinikpikan RiceKg 0.45
Oil
YIELD: Canola 6 servings L 0.025
Garlic Kg 0.01
Onion white oz 0.5
Pepper Black, ground Grams 0.12
Salt Iodized Grams 0.10
Cassava Large Kg 0.050
Sweet potato Kamote Kg 0.020
Banana Saba pcs 2
stock chicken Grams 440

MISE EN PLACE:

 Wash, rinse, sanitize and peel the sweet potato and cassava
 Cut the sweet potato and cassava into small dice
 Blanch sweet potato and cassava
 Peel the banana and cut it into small dice
 Peel and mince garlic
 Peel and dice the onion
 Wash and rinse the rice

METHOD:
 Heat saucepan and add the oil with cooked kiniing and etag.
 Sauté the ginger, garlic, and onion from the extracted oil of the kiniing and etag
 Add the rice
 Add pepper and salt to taste.
 Add the sweet potato, cassava and banana.
 Level the chicken stock with the rice.
 Cook it for 15 minutes.

NOTE: The use of chicken stock will enhance more the flavor of the pinikpikan rice.

Prepared by: Robenson B. Dasalla, CGSP Page 3