Comments on: Adobong Paa ng Manok (Chicken Feet Adobo)

By: Adobong adidas (Chicken Feet Adobo) | What is Adobo?

Adobong adidas (Chicken Feet Adobo) | What is Adobo? — Sat, 03 Dec 2011 15:45:04 +0000

[...] heat, and then transfer to a serving plate. 9. Serve. Share and enjoy! Mouse here for Related LinksAdobong Paa ng Manok (Chicken Feet Adobo)Tags: adobong adidas chicken feet adobo, chicken feet, cloves garlic, cooking oil, cup soy sauce, [...]

By: Nez

Nez — Thu, 08 Jul 2010 10:59:41 +0000

hi llij! the stickier the better!

By: llij

llij — Wed, 07 Jul 2010 01:15:12 +0000

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

By: llij

llij — Wed, 07 Jul 2010 01:12:08 +0000

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…

By: NEXUS 6

NEXUS 6 — Sun, 14 Mar 2010 05:45:43 +0000

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.

By: Nez

Nez — Wed, 10 Mar 2010 10:18:35 +0000

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.

By: rudy

rudy — Sun, 07 Mar 2010 12:05:28 +0000

second thought, browning instead of frying will do.

By: rudy

rudy — Sat, 06 Mar 2010 14:24:24 +0000

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.