Adobong Paa nang Manok (Chicken Feet Adobo)

Adobong Paa nang Manok (Chicken Feet Adobo) packs amazing texture and complex flavor. It is a delicious delicacy for an appetizer or a main dish with piping-hot steamed rice.

Like tongue in lengua in mushroom sauce, pork blood in dinuguan, and offal in goto, chicken paws are, understandably, an acquired taste.  Gnawing on feet is definitely challenging to get past. Nails, calluses, walking on muddy fields...Ewww, right?

But believe me, once you get over the cringe factor, you'll agree that they're probably the best part of the chicken. Prepared and cooked right, chicken feet are the most delectable morsel that walked (pun intended) the earth! They're not meaty but bring complex flavor and are rich in good-for-you gelatin!

Ingredient notes

This recipe consists of chicken feet and the classic adobo ingredients, including soy sauce, vinegar, and aromatics such as onions, garlic, peppercorns, and bay leaves. Chili peppers add heat, while oyster sauce brings sweetness and a savory punch.

Ginger and green onions help tame some of the gamey taste in the blanching process. For deep-frying, choose oils with a neutral taste and high smoke points, such as avocado, safflower, corn, or grapeseed.

Preparing chicken feet

The chicken paws sold in the U.S. are usually cleaned off their hard outer skin, so there's no peeling needed. Follow the preparation below to improve the dining experience!

• Peel the outer yellow skin, if any, and trim the nails using a sharp knife or scissors. Check the soft pads of the feet and cut off any dark, callused areas with a knife.
• Scrub well with rock salt and rinse well.
• The paws can be prepared ahead of time and will keep well in the freezer for up to 6 months. Store in an airtight container or resealable bag to have handy for recipes such as Arroz Caldong Paa ng Manok or Ampalaya with Chicken Feet.

Cooking steps

1. Blanching- this step removes impurities and pre-cooks the chicken feet. Make sure to discard the water after.
2. Deep frying- Pat the feet dry before adding to the hot oil. Deep-fry until golden to help them puff up.
3. Soaking- after frying, immediately plunge the chicken paws into cold water and soak for about 1 to 2 hours until they're puffed and softened.
4. Braising- Proceed to cook the feet adobo style to infuse flavor.

How to serve and store

• Enjoy this adobong paa nang manok as an appetizer with your favorite party drinks or as a main dish with steamed rice.
• Allow leftovers to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days; the sauce will congeal when chilled due to the gelatin content from the bones.
• Reheat in a saucepot over medium-low heat or the microwave at 2 to 3-minute intervals until thoroughly warmed.