Arroz Caldong Paa ng Manok made of sticky rice and chicken feet, makes a great midday snack or dinner meal. Topped with green onions and fried garlic bits, this Filipino-style congee is hearty, tasty, and the ultimate cold-weather comfort food.
Do you watch Walking Dead? The storylines, in my opinion, have gone downhill in recent seasons, but the show is still gritty and wicked enough for us to keep following. I just love how it grabs the seat of my pants as it slaughters human and humanity to the bare bones.
If you think about it, it's mind-blowing what we’ll sink into or sink our teeth into when faced with survival. Take G, for instance. He's squeamish about trying food outside the typical pork chop, chicken breast, or steak, but I am sure he'll happily chow these chicken paws down if they were the last thing to eat. 😂
Zombies aside, there are many reasons why chicken feet should be a staple ingredient in your kitchen. Considering these delectable gems bring so much amazing flavor, texture, and nutrients, they're one of the best yet underrated parts of the fowl!
Why cook with chicken feet
- They're relatively cheap at about $1 a pound.
- They're rich in collagen, which adds tons of complex flavor to dishes as well as healthful nutrients for the body.
- They're easy to prep. Just rub them with salt, snip off the nails, and they're ready to use in your favorite recipes.
- They're as fun to eat as they are tasty! You'll love gnawing through the bones to get into the unbelievably tender tendon!
Cooking tips
- As the feet take longer to tenderize than the rice, boil them first with few pieces of ginger to give them a headstart as well as to rid of any extra protein or impurities.
- Discard this liquid and use a fresh batch of water when cooking the congee.
- You can use regular rice or sticky rice (malagkit) for a thicker consistency.
How to Serve and store
- Arroz caldong paa ng manok is a hearty, filling midday snack or dinner meal. Ladle into serving bowls and top with chopped green onions, fried garlic bits (or fried shallots), and drizzle with calamansi juice for the ultimate cold-weather comfort food!
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan until completely warmed through. Add more water or broth to dilute to desired consistency.
More congee recipes
Ingredients
- 2 pounds chicken feet
- water
- 1 thumb-size ginger, pounded
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 tablespoons ginger, peeled and julienned
- 1 tablespoon fish sauce
- 1 cup uncooked glutinous rice (malagkit)
- 1 chicken bouillon cube
- 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 well. Using a knife or kitchen shears, cut ends to remove nails and trim any calluses from the paws.
- In a pot over medium heat, bring about 6 cups of water to a boil. Add chicken feet and pounded ginger. Cook, skimming any scum that floats on top. for about 20 to 25 minutes or until chicken feet are tender.
- Drain and rinse chicken feet with cold water. Discard liquid.
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add chicken feet and cook, occasionally stirring, for about 2 to 3 minutes. Add fish sauce and cook for 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 1 to 2 minutes.
- Add about 10 cups of water and bring to a boil, removing scum that may float on the top.
- Add bouillon cubes and stir until dissolved.
- Lower heat, cover, and simmer, stirring occasionally and adding additional water in ½ cup increments if 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.
- Ladle into serving bowls and top with green onions, fried garlic bits, and drizzle with calamansi juice as desired. Serve hot.
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.
Notes
Video
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
ernesto belangoy says
Hi I am 74 yrs old ..and most of the time I cook for the family,,during my not so young age I never used any recipe. I found your site and follow to the (.) dot but it seems the taste as I were expected , how come??? Why?? Pls answer direct to my email..ernnybb@gmail.com ....pinoy po
Respectfully....tito ernny
Alberto Bautista says
is it plain rice or glutinous rice?
Lalaine says
You can use regular rice or glutinous rice if you want a thicker consistency, just adjust the amount of liquid and add more as needed. 🙂
wilma says
wanted to subscribe to your food blog but after i entered my email address and clicked on "go" button - - nothing happens 🙁
Lalaine says
Hello Wilma
I am sorry you are having problems subscribing to Kawaling Pinoy. Please give me a little bit of time to figure out where the problem is coming from and I will email you when I have resolved it. In the meantime, please connect with me on Facebook or Google+.
Thank you for your patience.
MAS says
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?
Lalaine says
Corrected. 🙂
Thank you so much.