Like tongue, blood and offal, chicken feet are, understandably, an acquired taste. Images of nails and claws are definitely something to get past of but believe me, cook chicken feet right, simmer them patiently to wherein tendons are literally falling off the bones, and you’ll discover the most succulent morsel that walked (pun intended) the earth.
Adobong Paa nang Manok (Chicken Feet Adobo)
- 2 to 3 pounds chicken feet
- 2 to 3 cups water
- 1-1/2 cup vinegar
- 3/4 cup soy sauce
- 1 head garlic peeled and minced
- 2 onions peeled and sliced
- 1 to 2 bay leaves
- 5 to 6 peppercorns cracked
- 1 tablespoon oil
- 1 teaspoon chili garlic sauce
- Trim chicken feet of claws. Scrub well with salt, rinse in cold water and drain.
- In a pot over medium heat, combine chicken feet, water, vinegar, soy sauce, garlic minus 2 cloves, half of the onions, peppercorns, bay leaves, Bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Lower heat, cover and continue to cook until skin of feet begins to break and liquid is reduced.
- Remove from heat and drain, reserving liquid.
- In another pan over medium heat, heat oil. Add the remaining two cloves of garlic and half of onions. Cook, stirring regularly, until limp and aromatic. Add chicken feet to pan and cook, stirring regularly, for about 3 to 5 minutes until lightly browned. Add reserved liquid and bring to a boil. Lower heat, cover and simmer until very tender (skin will begin to peel off from bones) and sauce is reduced. Add chili garlic sauce and season with salt to taste. Serve hot.