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)
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 2 to 3 pounds chicken feet
- salt
- 2 to 3 cups water
- 1-1/2 cup vinegar
- ¾ 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
Instructions
- 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.
cathy says
July 8, 2013 at 12:31 ami love to cook , I will try this hoping will turn out delicious
Lalaine says
July 14, 2013 at 12:11 pmI hope it works for you, too. Thanks for the visit.
cristian says
June 18, 2015 at 12:10 amang sarap