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adobong paa ng manok in a white bowl with a plate of steamed rice in the background.
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4.50 from 2 votes

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 Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 816kcal
Author: Lalaine Manalo

Ingredients

  • 3 pounds chicken feet
  • water
  • 4 slices ginger
  • 2 stalks green onions, knotted
  • oil
  • ½ cup vinegar
  • ¼ cup soy sauce
  • 1 onion, peeled and chopped
  • 1 head garlic, peeled and minced
  • 2 bay leaves
  • ½ teaspoon peppercorns, cracked
  • 2 Thai chili peppers, minced
  • 2 tablespoons oyster sauce
  • salt to taste
US Customary - Metric

Instructions

  • Trim chicken feet of nails and any dark, callused areas. Scrub with rock salt, rinse, and drain 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 scum that floats on top. Remove from pot and pat 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 lightly browned.
  • Remove from oil and soak in iced water for about 1 hour or until skin is wrinkled. Drain well.
  • In a large pan, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.
  • 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 continue to cook 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.
  • Add oyster sauce and season with salt to taste. Stir to combine and cook for another 1 to 2 minutes. Serve hot.

Notes

  • 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.

Nutrition

Calories: 816kcal | Carbohydrates: 8g | Protein: 70g | Fat: 53g | Saturated Fat: 14g | Cholesterol: 286mg | Sodium: 1919mg | Potassium: 235mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 332mg | Iron: 4mg