Adobong Paa ng Manok (Chicken Feet Adobo)
Does this scare you? Sorry if I make you cringe.
Nope, this is not a Halloween Edition of Hungrynez’ recipe. I know that to some the picture is a yucky, deadly and scary image of chicken feet yet a yummy feast to some just like me. I like to categorize ADOBONG PAA NG MANOK (CHICKEN FEET ADOBO) as one of the exotic foods of Philippine Islands. I believe Asians are much acquainted with Chicken Feet since it is one of Asian Dimsums I find in Chinese Restaurants. And since our country has this influence of Chinese culture, chicken feet are familiar to Filipinos as we serve and eat Chicken Feet as a main dish, finger food or as a street food.
The best part of the Chicken Feet is its edible meat, yeah, it has meat! Its skin and tendon with its gelatinous texture gives a different yet excellent experience far out of the usual chicken meat we usually eat. Chicken feet can be fried, steamed, boiled, stewed, grilled but the best recipe for me is to cook them just as the Philippine’s National Dish, Adobo – cooking Chicken Feet with soy, vinegar, whole peppers, sugar and bay leaves. Scared or dared? You better try some!
ADOBONG PAA NG MANOK (CHICKEN FEET ADOBO)
1 kilo chicken feet
3 heads garlic, peeled and chopped
1 large onion, peeled and quartered
1 tbsp. ginger, peeled and minced
1/2 cup soy sauce
1 cup water
1/2 cup brown sugar
1 tbsp. black pepper
1/4 cup vinegar
3 pieces bay leaves (laurel)
salt
optional: red chili peppers (minced)
Wash chicken feet thoroughly. Drain.
Rub chicken feet with salt and chop off nails.
Wash with running water. Drain.
Place chicken feet, garlic, onion, ginger, soy sauce, pepper, water, sugar and bay leaves in a pot. Bring to boil and lessen heat.
Simmer for 40-50 minutes until chicken feet are cooked through and tender.
Season with salt and vinegar.
Add water or sugar according to taste.
Add red chili peppers and cook until sauce thickens.
Serve as a finger food or serve with rice as a main dish.
it is the light color that looks unappetizing. Perhaps, frying the chicken feet first will greatly improve the acceptability to those who are not an “afficionado” of chiken feet. love those chicken feet at DIMSUN.
second thought, browning instead of frying will do.
thanks for the suggestion. my friend also suggested that chicken feet may be marinated for about 4 hours and have them cooked with its sauce.
I like this. Although Philipine foods are not well-known in Japan, they will be acceptable if someone serve them with a tiny modification for Japanese.
i love adobong paa ng manok especially as pulutan. but we dont put ginger in it and we like it better when the sauce is reduced till its sticky… yummy…
we love adobong paa ng manok. especially as pulutan. but we cook it without the ginger and the sauce is reduced till it is sticky… yummy
hi llij! the stickier the better!