Adobong Paa nang Manok (Chicken Feet Adobo)

Name: Adobong Paa nang Manok (Chicken Feet Adobo)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Filipino
Ingredients: 1.4 kg (3 lbs) chicken feet; 0.0 as needed water; 4.0 slice ginger; 2.0 stalks green onions, knotted; None for cooking oil, as needed; 0.5 cup vinegar; 0.25 cup soy sauce; 1.0 onion, peeled and chopped; 1.0 head garlic, peeled and minced; 2.0 bay leaves; 0.5 tsp peppercorns, cracked; 2.0 piece Thai chili peppers, minced; 2.0 tbsp oyster sauce; 0.0 to taste salt

Adobong Paa nang Manok (Chicken Feet Adobo) packs amazing texture and complex flavor. It is a delicious delicacy for an appetizer or a main dish with piping-hot steamed rice.

Prep: 5 min Cook: 30 min 4 servings From Metro Manila

Ingredients

Servings:

2 4 6 8 10

3.5 kg (3 lbs) chicken feet
water as needed
10 slice ginger
5 stalks green onions, knotted
oil, as needed for cooking
1.25 cup vinegar
0.62 cup soy sauce
2.5 onion, peeled and chopped
2.5 head garlic, peeled and minced
5 bay leaves
1.25 tsp peppercorns, cracked
5 piece Thai chili peppers, minced
5 tbsp oyster sauce
salt to taste

Nutrition per serving

Calories 1940

Protein 161.2g

Fat 140.2g

Carbs 7.8g

Fiber 0.8g

Sugar 2.0g

Sodium 3552mg

Per serving (10 servings). Values are estimates.

Instructions

Trim chicken feet of nails and any dark, callused areas. Scrub with rock salt, rinse, and Drain it well.
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 off foam that floats on top. Remove from pot and Pat them dry.
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 it gets lightly browned.
Take off from oil and soak in iced water for 1 hour or until skin is wrinkled. Drain it well.
Add garlic, onion and Cook it until they soften and get fragrant.
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.
Lower heat, cover, and Keep cooking for about 50 to 60 minutes or until chicken feet are tender and liquid is reduced. Add more water in ½ cup increments if the sauce is drying out before the meat is tender.
Fold in oyster sauce and Season it with salt to taste. Stir to combine and cook for another 1 to 2 minutes. Serve while hot.
You can substitute 1 teapoon chili garlic sauce for Thai chili peppers.
The sauce will congeal when cold due to the gelatin content from the bones.

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UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.