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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Category: Main Course
  • Cuisine: Filipino


Pinikpikan is a Filipino dish originating from the Igorot tribes of the Cordillera region where chicken is prepared by beating a live chicken with a stick prior to cooking.


  • 1 whole free-range chicken or native chicken
  • 200 g speck, etag or any fatty cured smoked pork
  • 1 big bunch bok choy or shanghai
  • 2 chayote, sliced
  • 2 stalks celery, sliced
  • 1 inch piece ginger, thinly sliced
  • 2 red onions, chopped
  • 4 cloves garlic, smashed
  • 1/2 cup tapuy or any rice wine
  • water, as needed
  • oil


  1. Prepare a hooded charcoal grill, light up your charcoal on one side and not the whole grilling area.
  2. Cut your chicken in half, season it with salt. Place chicken, skin side up on the hooded grill on the side without the heat, cover the grill then let it absorb the smoke for 15 minutes. Open the hood, bring back your charcoal to amber once it is very hot grill chicken on both sides until it is charred. Remove chicken from the grill then set it aside.
  3. Once chicken has cooled down, chop chicken into pieces.
  4. In a pot add oil then sauté celery, ginger, onion and garlic.
  5. Add chicken pieces, rice wine and etag, then pour enough water to cover the chicken. Bring to a boil then simmer in medium low heat for 30 minutes or until chicken meat is nearly tender.
  6. Add the chayote then simmer for 8 more minutes.
  7. Add the bok choy or shanghai then simmer for 2 more minutes.
  8. Season with salt then serve.