Ampalaya with Chicken Feet
Ampalaya with Chicken Feet is a delicious dish that pairs perfectly with steamed rice. It's a budget-friendly and nutritious meal you'll feel good serving the whole family.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds chicken feet
- water
- 4 slices ginger
- 2 stalks green onions, tied into a knot
- oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and julienned
- 2 tablespoons fish sauce
- 3 medium ampalaya
- 1 teaspoon sugar
- salt and pepper 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 pot over medium heat, combine chicken feet, enough water to cover, ginger slices, and green onions knot. Boil for about 7 to 10 minutes, skimming scum that floats on top. Drain well and pat dry with paper towels.
- 3
Heat about 3-inches deep of oil in a deep pot or wok. Carefully add chicken feet and fry until lightly golden, stirring regularly for even cooking.
- 4
Remove chicken feet and soak in a bowl of ice water for about 1 hour or until skin is wrinkled. Drain well and pat dry with paper towels.
- 5
In a wide pan, heat oil. Add onions, garlic, and julienned ginger and cook, stirring regularly, until softened.
- 6
Add chicken feet. Add fish sauce and continue to cook for 1 to 2 minutes.
- 7
Add about 1 cup water and 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. Add additional water in 1/2 cup increments as needed to maintain about 1 cup broth.
- 8
Meanwhile, cut ampalaya lengthwise and scrape off seeds and white pith. Slice thinly and place in a bowl, covered in cold water until needed.
- 9
Add ampalaya and gently stir to combine. Cook for about 3 to 5 minutes or until tender yet crisp.
- 10
Add sugar. Season with salt and pepper to taste. Serve hot.