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.
If you are a long-time reader of Kawaling Pinoy and had the tenacity to read through my 200+ recipes, you probably noticed that while my posts are peppered with fond anecdotes of my mother, I rarely, if ever, mention my father. This is not surprising really, with all things considered. My mother was a vicarious woman who centered her life around her children. On the other hand, my father was a self-indulgent man who put his family last. Our mother was the bright light and steady pillar of our childhood. Our father was non-existent when we were growing up, a neither here nor there presence in our young lives. So, while I have many remembrances of my mother's love and devotion, memories (good, that is) of my father are few and far between, if any.
My father was as heavy with his drink as he was light with his hands. I have abundant recollections of being a frail five-year-old sandwiched between my mother and father in a futile attempt to protect her from his fists. After five years of assault on body and soul, my mother finally had enough sense to realize he was a lost cause.
The funny thing is, even after all the women came after the end of their marriage, my father still claims my mother is his one true love. He never stopped wooing her back. Every time she visited the U.S., he would drop by my house with many excuses why they had to "talk."
It's amazing how I tried hard not to be like my father my whole life, yet we are the same in many ways. The shape of his face, how he walks, his penchant for writing, his appetite for good food. Like me, he also loves to cook. This ampalaya with chicken feet is a recipe he whipped up one day for her and quickly became her favorite. He would always bring this dish when he visited as a way to get through the door. It's ironic how every child wishes their parents to stay together forever and ever, and yet my brothers and I are up in arms to keep that from happening. Seriously, how can you strike the face of the woman you supposedly adore? I do believe he is sincere in his belief that he loves her. I guess some people don't have a fundamental concept of what love means.
Ingredients
- 2 pounds chicken feet
- water
- 4 slices ginger
- 2 stalks green onions, tied into a knot
- 1 teaspoon honey
- 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
- Trim chicken feet of nails and any dark, callused areas. Scrub with rock salt, rinse, and drain well.
- 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.
- 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.
- 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.
- In a wide pan, heat oil. Add onions, garlic, and julienned ginger and cook, stirring regularly, until softened.
- Add chicken feet. Add fish sauce and continue to cook for 1 to 2 minutes.
- 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 ½ cup increments as needed to maintain about 1 cup broth.
- Meanwhile, cut ampalaya lengthwise and scrape off seeds and white pith. Slice thinly and place in a bowl, covered in cold water until needed.
- Add ampalaya and gently stir to combine. Cook for about 3 to 5 minutes or until tender yet crisp.
- Add sugar. Season with salt and pepper to taste. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jeff Fox (Ipac) says
Thank you so much for relating your experiences with your father. Sadly it brings back memories of my Ilocano stepfather. I got some bitter melon from a friend today so tonight I make chicken soup, which he taught me along with Adobo (both Manok and Baboy), chop suey's and dozens of other recipes. He was a good cook and now I am too. And I will never forget the kind moments, bringing me to the ocean to gather seafoods, teaching me to slaughter and butcher goats, I can't list them all. He called his beer his medicine, and he drank way too much. But the coat hanger beatings were always a threat. Your openness is so appreciated.
Lalaine Manalo says
Hi Jeff! I think these experiences help us become better person and better cooks! Sorry for the late response.