Adobong Paa nang Manok (Chicken Feet Adobo)

chicken feet adobo on white plate with steamed rice

4.50 from 2 votes

Adobong Paa nang Manok (Chicken Feet Adobo)

Chicken Feet Adodo packs amazing texture and complex flavor. This popular Asian street food is delicious as an appetizer or as a main meal with steamed rice.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 816kcal

Author: Lalaine Manalo

Ingredients

3 pounds chicken feet
rock salt
2 cups water
1 cup vinegar
½ cup soy sauce
1 head peeled and minced
1 large onion, peeled and sliced
2 bay leaves
½ teaspoon peppercorns, cracked
1 tablespoon canola oil
1 teaspoon chili garlic sauce

Instructions

Trim chicken feet of nails and any dark, callused areas. Scrub well with salt, rinse in cold water, and drain well.
In a large pot, bring about 2 liters of water to a boil. Add chicken feet and cook for about 5 minutes. Drain well, discarding liquid.
In a pot, combine chicken feet, 2 cups, water, vinegar, soy sauce, garlic, onions, peppercorns, and 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 a wide pan over medium heat, heat oil. Add the chicken feet including aromatics 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.

Notes

Parboil the chicken feet first to remove any excess protein and impurities.
Add chili garlic sauce for a hint of spice. You can substitute minced Thai chili peppers.
The sauce will congeal when cold due to the gelatin content from the bones.

Nutrition