Do you watch Walking Dead? If you don’t, you should. It’s gritty, it’s wicked. I just love how each episode grabs the seat of my pants as it slaughters human and humanity to bare bones. Simply mind-churning what we’ll sink into, or what we’ll sink our teeth into, when faced with survival. This arroz caldong paa ng manok you are eeewww-ing about? It will be much welcomed in an apocalypse.
Arroz Caldong Paa ng Manok (Congee with Chicken Feet)
Prep time
Cook time
Total time
Yield: 8 Servings
Ingredients
- 3 pounds chicken feet
- 10 cups water
- 1 tablespoon oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 tablespoons ginger, peeled and minced
- 1 tablespoon fish sauce
- 1 cup uncooked rice
- 3 chicken bouillon cubes
- salt and pepper to taste
- green onions, chopped
- fried garlic bits
- calamansi or lemon, cut into wedges
For the Fried Garlic Bits
- 1 head garlic, peeled and minced
- ½ cup oil
Instructions
- Rub chicken feet with salt, rinse and drain. Chop nails.
- In a pot over medium heat, add bring about 6 cups of water to a boil. Add chicken feet and blanch for about 7 to 10 minutes. Drain and rinse chicken feet with cold water. Discard liquid.
- In deep pot over medium heat, heat oil over medium heat. Add onions, garlic and ginger and cook until aromatic. Add chicken feet and cook, stirring occasionally, for about 3 to 5 minutes. Add fish sauce and cook for another 2 to 3 minutes. Add about 10 cups of water and bring to a boil, removing scum that may float to surface. Continue to boil for about 7 to 10 minutes.
- Add rice and stir to disperse. Add bouillon cubes and stir until dissolved. Lower heat, cover and simmer, stirring occasionally and adding additional water in 1 cup increments as needed, for about 30 to 40 minutes or until rice is softened, congee has thickened to desired consistency and chicken feet are tender. Season with salt and pepper to taste. Serve hot with green onions, fried garlic bits and calamansi juice as desired.
For the Fried Garlic Bits
- In a pan over low heat, heat oil. Add garlic and cook, stirring occasionally, until golden brown. Using a slotted spoon, remove garlic from oil and drain on paper towels.
is it plain rice or glutinous rice?
I use regular rice but you can use glutinous rice if you want a thicker consistency, just adjust the amount of liquid and add more as needed. 🙂
wanted to subscribe to your food blog but after i entered my email address and clicked on “go” button – – nothing happens 🙁
Hello Wilma
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Rice was mentioned int he instructions, but not the ingredients. How much rice do you use? What type is preferred? And do you add it already cooked?
Corrected. 🙂
Thank you so much.