Pitang Oying is a traditional non-vegetarian dish of the Mising people of Assam. Pitang Oying is prepared by cooking indigenous chicken meat with pitha gudhi. 'Pitang' literally means rice flour and the word 'oying' refers to soup. Together, 'pitang oying' means chicken cooked with dough.
The main ingredients needed to prepare Pitang Oying are native chicken meat and rice flour. Any rice flour can be used except brown rice or sticky rice. In addition, common ingredients like sweet oil, onion, garlic, ginger, pepper, tea leaves, salt, garlic powder and garlic are also used. Raw coriander and cloves can also be added to the dish.
Pitang oying is prepared in two ways. In the first method, the meat is first fried using oil. In the second method, the dish is cooked in water only without the use of oil.
To prepare Pitang Oying, the chicken is first cleaned and cut into small pieces. After soaking the rice in water for a while, it is washed thoroughly. The rice is then ground into a coarse form. Heat oil in a pot and add the onion, garlic and other ingredients and fry the meat for a while. Add water and bring to a boil, slowly add the rice flour little by little and stir the meat. After adding salt and pepper to taste, the pitang oying is cooked until cooked and finally removed from the heat with chopped raw coriander leaves. Pitang oying is usually served with rice or purang apin (rice in star leaves). Some people also add potatoes or other vegetables to the pitang oying.
In many cases, pitang oying is cooked without the use of oil. This method involves boiling water in a pan and adding the rice flour little by little while stirring. Add the chicken, salt, pepper, onion, garlic, vegetables and boil until cooked.
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