Chicken Pipian, a flavorful Ilocano chicken stew dish. Photo by Rafael R. Zulueta for InterAksyon.com.
I Simply returned from Vigan, where I'd a most enjoyable stay for 3 days. I became a member of several media people representing different publications and digital portals in addition to bloggers who continued a land trip around the world Heritage Site that's now within the running for that New 7 Wonders-Metropolitan areas around the globe recognition. I was located by businessman and Hotel Felicidad consultant Jose ‘Bonito’ Singson who's, yes, the brother of former Ilocos Sur Governor Luis ‘Chavit’ Singson and it is the uncle from the presently sitting down Ilocos Sur Governor Ryan Singson.
Businessman and Hotel Felicidad consultant Jose ‘Bonito’ Singson is among the locals the main thing on the campaign to declare Vigan because the New 7 Wonders-Metropolitan areas around the globe. Photo by Rafael R. Zulueta, InterAksyon.com.
Although i was billeted at Hotel Felicidad, which, located along V. delos Reyes Street, only agreed to be a stone’s discard from Vigan’s famous cobblestoned Calle Crisologo, we'd the majority of our meals at Singson’s residence, the Singsons’ ancestral house known as Casa Caridad, and the reliable family prepare, fondly known as Manang Tita, was always preparing a feast of Ilocano specialties.
Interaksyon’s Weekend Chef requested if Manang Tita could perform a step-by-step demo of the Ilocano dish that they frequently made for that Singson family, and she or he obliged.
Chicken Pipian is thus our featured dish. A real-blue Ilocano dish, it's very like the well-loved Filipino dish Kare-Kare however with chicken replacing the ox tail and tripes with ground grain using the host to ground peanuts (or peanut butter). It features a certain sourness or tartness much like sinigang. though, which originates from the pasotes leaves (a.k.a. epazote ), that exist only in Ilocos Sur.
Pasotes foliage is in the pasotes tree available only in Vigan. Photo by Rafael R. Zulueta, InterAksyon.com.
Since Manang Tita was cooking to have an active group numbering greater than 15, she cooked a large batch of Chicken Pipian using 3 kilograms of chicken. Mister Bonito notes that Manang Tita’s food, whether she cooks for any select few or perhaps a big group, always tastes consistently good. This recipe is dependant on meals cooked in excess of 15 people. To prepare smaller sized batches, simply scale lower the measurements.
CHICKEN PIPIAN
3 kgs. whole chicken, chop up
1/2 kg. grain, toasted, cooled after which ground
5 cups achuete (annatto) water*
2 big computers. ginger root, peeled, roughly chop up and crushed
8 Tbsps. patis (fish sauce)
6 liters water
4 cups fresh kamias. washed and sliced
5 packs sinigang mix, 20 grams per pack
pasotes leaves, selected from stem and washed
Procedure:
1. Heat a sizable vat or wok. Add chicken pieces and prepare until browned.
2. Inside a bowl, place ground grain and pour in achuete water (*made by soaking achuete or annatto seeds in water until water assumes the orange colour of the seeds, then strain and discard seeds ).
Place ground grain who are holding cards and pour within the ‘achieve’ water. Photo by Rafael R. Zulueta, InterAksyon.com.
3. Mix achuete water into ground grain, then pour in additional achuete water.
Add water into ground grain, then pour in additional ‘achieve’ water. Photo by Rafael R. Zulueta, InterAksyon.com.
4. Add crushed ginger root in to the chicken within the wok. Add and prepare for any couple of minutes to permit the tastes from the ginger root to be released.
Stir because the savory flavors from the crushed ginger root and chicken emerge. Photo by Rafael R. Zulueta, InterAksyon.com.
5. Season with fish sauce.
6. Pour in water. Let boil.
7. Add kamias. then season with sinigang mix to boost the taste.
Provide the mixture a bit more citrusy kick with kamias and a few sinigang mix. Photo by Rafael R. Zulueta, InterAksyon.com.
8. Include the achuete and toasted grain mixture. Mix well. Prepare until slightly thickened. Add pasotes leaves right before serving.
Finish the dish with the addition of the achieve and toasted grain mixture. Stir and simmer until slightly thickened. Add ‘pasotes’ leaves right before serving. Photo by Rafael R. Zulueta, InterAksyon.com.
Serves 15 to 18.
