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 time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds chicken feet
- water
- 4 slices ginger
- 2 stalks green onions, knotted
- oil
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 onion, peeled and chopped
- 1 head garlic, peeled and minced
- 2 bay leaves
- 1/2 teaspoon peppercorns, cracked
- 2 Thai chili peppers, minced
- 2 tablespoons oyster sauce
- salt to taste
Instructions
- 1
Trim chicken feet of nails and any dark, callused areas. Scrub with rock salt, rinse, and drain well.
- 2
In a large pot, combine chicken feet, enough water to cover, ginger slices, and green onion stalks. Boil for about 7 to 10 minutes, skimming scum that floats on top. Remove from pot and pat dry.
- 3
In a deep pot or wok, heat about 3 inches oil. Carefully add chicken feet and cook for about 3 to 4 minutes or until lightly browned.
- 4
Remove from oil and soak in iced water for about 1 hour or until skin is wrinkled. Drain well.
- 5
In a large pan, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.
- 6
Add chicken feet, vinegar, soy sauce, 1 cup water, peppercorns, bay leaves, and chili peppers. Boil uncovered and without stirring for about 2 to 3 minutes.
- 7
Lower heat, cover, and continue to cook for about 50 to 60 minutes or until chicken feet are tender and liquid is reduced. Add more water in 1/2 cup increments if the sauce is drying out before the meat is tender.
- 8
Add oyster sauce and season with salt to taste. Stir to combine and cook for another 1 to 2 minutes. Serve hot.