Aired (December 23, 2023): Ang Chicken Papisik ay isa sa mga putahe ng mga taga-Antique na niluluto sa palayok. Ano nga ba ang sangkap ng Chicken Papisik na nagpapaiba sa lasa nito? Panoorin ang video na ito.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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FunTranscript
00:00 This is how the Palayok that they make look like, Ate Nancy.
00:03 Many of the dishes here in Tibiao, in Antique,
00:07 use Palayok.
00:09 I'm here with Melanie.
00:10 What she's going to cook for us is one of the native delicacies of Antique,
00:16 Chicken Papisik.
00:18 This chicken, what's the "pisik"?
00:20 It's for the splattering of salt.
00:22 Ah, so here in Antique, when it splatters,
00:26 it splatters.
00:27 Yes, something like that.
00:28 So the chicken will splatter?
00:30 No, ma'am.
00:31 Just the salt.
00:32 Oh, the salt.
00:33 I'm so ready for the salt.
00:35 Oh my gosh.
00:36 Good luck to our kids out there.
00:38 We'll add the Chicken Papisik.
00:43 Then, we'll add salt.
00:47 It needs to be a native chicken.
00:52 Yes, ma'am.
00:53 Because the chicken is more delicious when it's a native chicken.
00:56 We'll add the "tanglan".
01:01 Next, we'll add the "dahon ng sapalok".
01:04 So there's "dahon ng sapalok".
01:06 We'll add it here.
01:08 Next, we'll add the onions and "batuan".
01:12 "Batuan"?
01:14 Yes.
01:14 Oh my, this is the famous souring agent here in Visayas.
01:19 The "batuan".
01:21 Usually, they use it in Sinigang.
01:23 It's sour, but not as sour as the "sampalok".
01:27 But the delicious thing about the "batuan" is that it has a fruity taste.
01:31 Then, the tomato is the most sour.
01:33 Oh, the tomato.
01:35 And the secret to the "pinapisik"?
01:39 There's a lot of salt that will be added to the chicken.
01:43 There, there's a lot.
01:45 Yes, ma'am.
01:47 But we're not going to eat that salt, right?
01:49 No, ma'am.
01:51 Yes, ma'am.
01:53 So it's like the chicken that's been cooked, right?
01:59 Yes, ma'am.
02:01 It's like that.
02:03 Then, next, we'll add the chicken.
02:05 Okay, there.
02:09 We'll cover it with a lid.
02:11 Oh, there's no water.
02:13 No, ma'am. We're not going to cook it with water.
02:15 We're going to use the juice of the chicken.
02:17 The natural juice of the chicken.
02:19 And salt.
02:21 We'll cook it for almost an hour.
02:25 After an hour of cooking the chicken,
02:35 how does our "papisik" look and taste?
02:37 Oh, my God! The salt fell.
02:41 Here.
02:43 The salt burned.
02:45 The cooking process is like the chicken is cooked in salt.
02:51 But look at this.
02:53 The salt is really burned.
02:57 Then, you can still easily clean it.
03:03 Unlike when you use a pot, right?
03:05 Oh, my! The salt will stick to your pot.
03:09 Others put foil.
03:11 But they say that the taste is still different.
03:13 If you use a pot,
03:15 because the pot has natural flavors that are infused in the food.
03:23 So, this is our chicken "papisik".
03:25 Let's taste it to see if the taste is really different when it's cooked in a pot.
03:29 Let's taste it.
03:31 Let's taste the native chicken that we used.
03:47 I thought it's salty.
03:57 But it's not.
03:59 It has a little bit of sourness because of the native chicken.
04:01 Very flavorful.
04:05 What I taste is the native chicken.
04:07 It has a hint of sourness and a little bit of saltiness.
04:13 Even if it's cooked in salt,
04:17 it's not really salty.
04:19 The taste of the sourness of the batuan and the "sampalok" is just right.
04:27 And the chicken itself is salty because of the saltiness.
04:33 And you know, it's really flavorful when you use native chicken.
04:39 Mmm, it's so tender.
04:41 The meat is tender.
04:45 It's really delicious.
04:47 It's really delicious.
04:51 It's really delicious.
04:55 I think that's what makes the chicken "palayok".
04:57 It's so tender.
04:59 Oh, there's a sauce here.
05:01 Actually, I'm already absorbed even if there's no sauce.
05:05 It's already delicious even if it's not dipped in soy sauce.
05:09 But let's taste it.
05:13 Mmm.
05:15 It's good.
05:17 But actually, even if you don't dip it in soy sauce and vinegar,
05:21 it's already delicious because of the batuan.
05:25 It's delicious.
05:27 (music)
05:29 (music)
05:31 (music)
05:33 [ Music ]
05:53 [BLANK_AUDIO]