Its a food that I'm proud of because it came from the place where I grown up. I want to share it with you and want to hear comments to help me improved it.
Ingredients:
- A live Chicken
- Sayote (Quantity is variable)
- a head of Chinese cabbage/pechay
- one half to one kilo of innasin/etag
- enough knowledge in butchering fowls
- wood for fire
- a clean, flat surface, preferably smooth
- a piece of stick for beating.
(Note:
The common Barn Chicken is preferred to Broilers, and Cobbs preferred
to other broiler chickens. The Igorots use a species that produces the
best of this dish. The meat, when cooked, is dark in color. After the
introduction of broilers in the Philippines, it became increasingly
known as "nitib" for "native".)
Procedures:
DO
NOT DRESS THE CHICKEN (or should I say, undress? :-) ). Start a fire.
Put one wing of the chicken on the flat surface. Using the stick, beat
the wing from the inside, not to soft, but not to hard that it will
break the bones and the skin of the chicken. (Of course, the chicken
will squawk and fight back, so you have to hold the head, the other
wing, and the legs in the other hand.) Beat it from the tip of the wing
to the side, then back. Do it again. Now do the same to the other wing.
After beating the wings, lay the neck of the chicken sideways on the
flat surface. Beat the neck from end to end.
Now KILL THE
CHICKEN! Of course... But to kill the chicken, hold the chicken by the
feet and wings in one hand. Hit the back of the head with the stick,
just below the comb. Not too hard, or the chicken will bleed, and not
too soft either, or the chicken will get mad, and may peck at you. One
well placed blow will do it without breaking the skin.
Afterwards,
burn all of the feathers off the chicken on the fire you made. You can
use your gas range, but it will be very messy afterwards. Better burn
the feathers off using an outside fire.
After the feathers are
removed, remove excess charred feathers from the chicken. Chances are,
the chicken has also started to look like roast chicken. Now, butcher
the chicken, slice it, and put the slices into a cooking container. Cut
the innasin/etag into pieces as large as the chicken pieces. Put them
into the cooking container. Do not put the sayote if there is very
little innasin/etag. On the other hand, if you think it will be very
salty, add sayote to minimize the salty taste. Clean the vegetables and
separate the leaves. It is better to cook this over heavy heat. When the
meat is done, Put the vegetables into the container, remove from the
fire/heat, and cover. Leave for two minutes. Stir, and serve.
Ingredients:
- A live Chicken
- Sayote (Quantity is variable)
- a head of Chinese cabbage/pechay
- one half to one kilo of innasin/etag
- enough knowledge in butchering fowls
- wood for fire
- a clean, flat surface, preferably smooth
- a piece of stick for beating.
(Note:
The common Barn Chicken is preferred to Broilers, and Cobbs preferred
to other broiler chickens. The Igorots use a species that produces the
best of this dish. The meat, when cooked, is dark in color. After the
introduction of broilers in the Philippines, it became increasingly
known as "nitib" for "native".)
Procedures:
DO
NOT DRESS THE CHICKEN (or should I say, undress? :-) ). Start a fire.
Put one wing of the chicken on the flat surface. Using the stick, beat
the wing from the inside, not to soft, but not to hard that it will
break the bones and the skin of the chicken. (Of course, the chicken
will squawk and fight back, so you have to hold the head, the other
wing, and the legs in the other hand.) Beat it from the tip of the wing
to the side, then back. Do it again. Now do the same to the other wing.
After beating the wings, lay the neck of the chicken sideways on the
flat surface. Beat the neck from end to end.
Now KILL THE
CHICKEN! Of course... But to kill the chicken, hold the chicken by the
feet and wings in one hand. Hit the back of the head with the stick,
just below the comb. Not too hard, or the chicken will bleed, and not
too soft either, or the chicken will get mad, and may peck at you. One
well placed blow will do it without breaking the skin.
Afterwards,
burn all of the feathers off the chicken on the fire you made. You can
use your gas range, but it will be very messy afterwards. Better burn
the feathers off using an outside fire.
After the feathers are
removed, remove excess charred feathers from the chicken. Chances are,
the chicken has also started to look like roast chicken. Now, butcher
the chicken, slice it, and put the slices into a cooking container. Cut
the innasin/etag into pieces as large as the chicken pieces. Put them
into the cooking container. Do not put the sayote if there is very
little innasin/etag. On the other hand, if you think it will be very
salty, add sayote to minimize the salty taste. Clean the vegetables and
separate the leaves. It is better to cook this over heavy heat. When the
meat is done, Put the vegetables into the container, remove from the
fire/heat, and cover. Leave for two minutes. Stir, and serve.