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Ingredients
- A live Chicken
- Sayote (Quantity is variable)
- a head of Chinese cabbage/pechay
- one half to one kilo of innasin/etag
- wood for fire
- a clean, flat surface, preferably smooth
- a piece of stick for beating.
Instructions
- 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. 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.
- 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.
