In the Philippines, chicken feet are often found on the menu of chinese restaurants in the dim kernel section. normally served fried or stewed in a sweet and savory char siu, a sweet loss sauce, or in adobo sauce. Adobo sauce is a versatile soy-based savory sauce used in many Filipino dishes. Countries like China, Korea, the Philippines, Peru, India, and Jamaica normally use chicken feet as the main dish, appetizer, side dish, and it ’ s a democratic street food besides. Some western cooks use chicken feet to make broth or chicken soup .
For more adobo recipes, check out our wimp liver, eggplant, and gratifying pork barrel adobo posts .
Healthy, Nutritious, Delicious
This dish has been served in many Filipino homes for generations as a traditional ease food, but it besides packs a nutritional punch. The tender chicken feet develop an intense season when boiled in vinegar and soy sauce sauce, then cooked lento for hours, and simmered with other ingredients such as garlic, bay leaves, peppers, and pineapple.
While it might be intimidating to eat the feet of our feather friends, this is a Filipino daintiness and the kernel is alimentary and offers health benefits to those brave enough to enjoy them. They ’ re besides versatile adequate to suit unlike methods of cooking – normally braised or steamed till the kernel and skin are indeed soft, they about fall off the bone .
Unlike most meat cuts, feet are composed of hide, tendons and bones .
The skin and tendons are broken down as the feet boil slowly and this produces a gelatinous textured sauce .
Air fryers and pressure cookers are popular alternative cook methods these days, partially because they help avoid babysitting the pot of boiling gelatinous sauce. partially because these methods of cook are besides seen to be healthier .
The feet of wimp contains gamey collagen and hyaluronic acid contentedness and these compounds improve the flavor of dishes. Collagen helps ‘ glue ’ us together and in a dish, it makes for a great thickening. collagen is besides recognized as beneficial for clear and wrinkle-free complexions. And this authoritative means contains compounds that strengthen ligaments and joints. Hyaluronic acidic helps with hydrating the skin and skin elasticity .
Recipe Instruction Photos
Preparation Notes and Tips
- Thoroughly cleaning the feet with warm water is usually enough. But if you really want to make sure the meat is clean, simply heat enough water to cover on medium heat for 7 to 10 minutes. Remembering that the toenails/claws should be removed before doing so.
- Save the sauce for rice toppings or to flavor other dishes as the gelatinous sauce contains the broken-down collagen.
- Boil the chicken for at least an hour to make sure the flesh is soft and easier to eat, and the sauce is thick with collagen.
- Add more water as needed when simmering in STEP 4.
- When using a pressure cooker, make sure to season the chicken feet well before adding these into the pot. Checking every hour or so till tender.
Asian Delicacy
chinese cuisine prefers a combination of boiling, braising, and or steaming, with the inclusion of soy sauce, chili petroleum, and cooking wine, or tossed in with blacken bean or chili bean sauce. If you like spicy foods, the Korean Dakbal is a hot crisp and smokey take on the wimp feet .
Filipino chicken feet adobo recipes broadly include the succeed :
- salt and pepper
- fried chicken feet with garlic and chili
- simmering in soy sauce
- star anise and dried bay leaves.
The serve is finished by adding vinegar to give it the key signature lemony adobo taste .
Filipino recipes for chicken feet adobo besides use coconut milk and often use a fortune of sauté garlic when frying the meat. This makes for a crisp street food nosh or an at-home bite that ’ s arrant with a steaming cup of white riceon the serving plate and a beer .
Yield:
4
Adobo Chicken Feet – “Adobong Adidas”
homework time :
5 minutes
cook time :
2 hours
45 minutes
sum clock :
2 hours
50 minutes
A delightful, savory dish for the brave epicure. Adobo is a vinegar, soy sauce, garlic, and brown sugar sauce popular in the Philippines and it pairs well with the full-bodied relish of slow-cooked chicken feet. Snack food that can double as a main smasher or appetizer .
Ingredients
- 750 grams chicken feet (cleaned, nails removed)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons cooking oil
- 5 cloves garlic (chopped)
- 1/2 to 1 teaspoon chili pepper (chopped, more for garnish)
- 1/2 cup dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon whole peppercorn
- 1 tablespoon brown sugar
- 2 to 3 dried bay leaves
- 2 pieces of star anise
- 1 1/2 cup water
- 1/3 cup vinegar
- leeks for garnish
Instructions
- Season chicken feet with salt and black pepper. Set aside.
- In a pot at medium heat, sauté garlic and chili pepper in cooking oil until the garlic is fragrant.
- Add in the chicken feet and soy sauce. Bring to a boil. Mixing this often to avoid the bottom from burning.
- Once the liquid is boiling, add the oyster sauce, whole peppercorn, brown sugar, bay leaves, star anise, and water. Mix well and let this simmer for 1 to 2 hours or till the feet are tender and the skin is almost falling off. Stir occasionally to fully coat all of the feet with the sauce.
- Add vinegar. Then mix and let this simmer for 30 minutes.
- Transfer and serve garnished with chilli peppers and leeks for color. Serve with steamed rice for a complete meal.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories:
516
Total Fat:
35g
Saturated Fat:
8g
Trans Fat:
0g
Unsaturated Fat:
22g
Cholesterol:
158mg
Sodium:
2537mg
Carbohydrates:
9g
Fiber:
1g
Sugar:
4g
Protein:
40g
Read more: Tips, Tricks & Recipes for Quail Eggs
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