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Ampalaya with Chicken Feet in a white bowl with a plate of steamed rice in the background.
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5 from 1 vote

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 Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 541kcal
Author: Lalaine Manalo

Ingredients

  • 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
US Customary - Metric

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.

Notes

The sauce will congeal when cold due to the gelatin content from the bones.

Nutrition

Calories: 541kcal | Carbohydrates: 5g | Protein: 45g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 191mg | Sodium: 509mg | Potassium: 261mg | Fiber: 2g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 42mg | Calcium: 217mg | Iron: 2mg