Ampalaya with Chicken Feet
Ampalaya with chicken feet made tinola style with tender-crisp bittermelon and fall off the bone chicken feet. Healthy and delicious, it's perfect paired with steamed rice!
Servings: 4 Servings
- 2 medium ampalaya
- 2 pounds chicken feet
- 1 tablespoon oil
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2-inch ginger, peeled and julienned
- 1 tablespoon fish sauce
- salt and pepper to taste
Cut ampalaya lengthwise and scrape off seeds and white pith. Slice thinly and place in a bowl, covered in cold water until needed.
Rub chicken feet with salt, rinse and drain. Chop nails.
In a pot over medium heat, bring about 6 cups water to a boil. Add chicken feet and blanch for about 7 to 10 minutes. Drain chicken feet and rinse well with cold water. Discard liquid.
In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook, stirring regularly, until limp and aromatic. Add chicken feet. Cook, stirring occasionally, for about 5 minutes. Add fish sauce and continue to cook for 2 to 3 minutes.
Add about 3 cups water. Bring to a boil, skimming any scum that may float on the top. Lower heat, cover and cook for about 50 minutes to 1 hour or until chicken feet are very tender and are almost falling off the bone. Add additional water in 1/2 cup increments as needed to maintain about 1 cup broth.
Add ampalaya and gently stir to combine. Cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and pepper to taste. Serve hot.
Calories: 541kcal | Carbohydrates: 5g | Protein: 45g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 191mg | Sodium: 509mg | Potassium: 261mg | Fiber: 2g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 42mg | Calcium: 217mg | Iron: 2mg