Let me tell you a funny story. I was that person who always said “No way!” when someone offered me chicken feet. The thought of munching on what used to walk around in the farmyard? Not exactly what I dreamed of putting on my dinner plate. But here’s the thing: Adobong Paa ng Manok completely changed my mind, and I bet it’ll change yours, too.
Once you get past the “what am I eating?” moment, you’ll discover this incredibly tender, flavor-packed dish that’s literally swimming in a sauce so good you’ll want to pour it over everything. The feet turn super tender after cooking with a texture that’s surprisingly addictive – kind of like really soft, flavorful meat jelly (okay, that sounds weird, but in a good way).
Stop looking at them as feet. Instead, think of them as little flavor sponges that soak up all that garlicky, tangy adobo goodness. Your Filipino friends will be seriously impressed when you tell them you not only tried, but actually made Adobong Paa ng Manok from scratch.
Why You’ll Love This Recipe
- Rich in Collagen: The slow-cooking process releases healthy collagen from the chicken feet
- Complex Flavors: The perfect balance of sour, salty, and umami flavors
- Budget-Friendly: Transforms an affordable cut into a gourmet dish
- Authentic Taste: A true Filipino comfort food that brings back memories of home
- Perfect Texture: Tender meat that easily falls off the bone
- Versatile: Works great as pulutan (appetizer) or main dish
Adobong Paa ng Manok (Filipino Chicken Feet Adobo)
Equipment
- Large pot (kaldero) for blanching ensures proper cleaning of the feet
- Deep frying pan or kawali for achieving the perfect golden brown exterior
- Sharp knife or kitchen shears for trimming nails and calluses
- Tongs [Sipit] for safe handling of hot chicken feet
- Strainer [Salaan] for draining blanched chicken feet
- Heavy-bottom braising pan for even heat distribution during braising
- Measuring cups and spoons (Panukat) for precise ingredient portions
Ingredients
For Cleaning and Blanching
- 3 pounds chicken feet paa ng manok
- 4 slices ginger luya
- 2 stalks green onions dahon ng sibuyas, knotted
- Rock salt asin for scrubbing
For the Adobo Sauce
- ½ cup vinegar suka
- ¼ cup soy sauce toyo
- 1 medium onion sibuyas, peeled and chopped
- 1 head garlic bawang, peeled and minced
- 2 bay leaves dahon ng laurel
- ½ teaspoon whole peppercorns paminta, cracked
- 2 Thai chili peppers siling pangsigang, minced
- 2 tablespoons oyster sauce
- Salt asin to taste
- Cooking oil for frying mantika
Instructions
- Start by cleaning your chicken feet. Using a sharp knife or kitchen shears, trim off the nails and any dark, callused areas. Scrub the feet thoroughly with rock salt, then rinse well with cold water.
- Fill a large pot with water and add your cleaned chicken feet along with ginger slices and knotted green onion stalks. Bring to a boil and cook for 7-10 minutes, occasionally removing any scum that rises to the surface. Drain the feet and pat them completely dry with paper towels.
- Heat cooking oil in a deep pot until it reaches 350°F (180°C). Carefully add the dried chicken feet and fry them for 3-4 minutes until they turn light golden brown. Remove from oil and immediately plunge them into a bowl of ice-cold water. Let them soak for one hour until the skin becomes wrinkled. Drain well.
- In a clean, large pan, heat one tablespoon of oil over medium heat. Add your chopped onions and minced garlic, cooking until they become soft and fragrant. Add the chicken feet to the pan.
- Pour in the vinegar, soy sauce, and one cup of water. Add your peppercorns, bay leaves, and chili peppers. Let it boil without stirring for 2-3 minutes. This step is important – don’t stir yet!
- Lower the heat, cover the pan, and let it simmer for 50-60 minutes. Check occasionally, and if the sauce is drying out before the feet are tender, add water in half-cup portions as needed. You’ll know they’re done when the meat easily comes off the bone.
- Add the oyster sauce and salt to taste. Stir everything together and cook for a final 1-2 minutes. Your Adobong Paa ng Manok is now ready to serve hot with steaming rice.
- Remember: The sauce will naturally thicken and become jelly-like when it cools – this is normal and comes from the natural collagen in the chicken feet. When reheating leftovers, simply add a splash of water and warm slowly over medium-low heat.
Tips from Lola’s Kitchen
- Scrub feet with calamansi before salt for extra cleaning power
- Don’t skip the ice water soak – it creates that signature puffy texture
- Let the vinegar boil untouched to prevent it from becoming too acidic
- Save the braising liquid for your next adobo – it’s liquid gold!
- Add whole hard-boiled eggs during the last 10 minutes of cooking
Traditional Serving Suggestions
- As Pulutan: Serve with ice-cold beer or local palm wine (tuba)
- As Main Dish: Pair with steaming white rice and pickled papaya (atchara)
- Garnish with toasted garlic and green onions
- Serve with patis (fish sauce) on the side for extra saltiness
Troubleshooting
- Too Tough: Extend cooking time by 15-20 minutes, adding water as needed
- Too Salty: Add quartered potatoes to absorb excess salt
- Too Sour: Balance with a pinch of sugar or extra oyster sauce
- Not Golden: Ensure oil is hot enough before frying
- Not Tender: Make sure to soak in ice water long enough
Ingredient Alternatives
- Vinegar: Apple cider vinegar or coconut vinegar (sukang tuba)
- Soy Sauce: Liquid aminos or coconut aminos
- Thai Chilies: Chili garlic sauce (1 tsp) or banana peppers
- Oyster Sauce: Hoisin sauce or mushroom sauce
- Bay Leaves: Dried basil or oregano
Storage & Reheating
- Refrigerate in airtight container up to 3 days
- Sauce will gel when cold (normal due to collagen)
- Reheat on stovetop over medium-low heat
- Add splash of water when reheating
- Do not freeze (affects texture)
Variations
- Spicy Version: Add birds eye chilies and crushed red pepper
- Sweet-Style: Add brown sugar and pineapple chunks
- Coconut: Use coconut vinegar and add coconut milk
- Chinese-Style: Add star anise and Chinese black vinegar
- Extra Rich: Add pork belly chunks
FAQs
Q: Why do we need to deep fry the feet? A: Deep frying helps create a puffy texture and adds depth of flavor. Q: Can I skip the blanching step? A: No, blanching is crucial for cleaning and removing impurities. Q: How do I know when the feet are done? A: The meat should easily come off the bone when gently pulled. Q: Can I make this in advance? A: Yes, it actually tastes better the next day as flavors develop. Q: Is this dish healthy? A: Yes, it’s rich in collagen and protein, but high in sodium.
Nutrition
The Story Behind Adobong Paa ng Manok
Adobong Paa ng Manok, a beloved Filipino delicacy, tells a fascinating story of resourcefulness and culinary innovation in Philippine cuisine. This dish emerged from the traditional Filipino practice of utilizing every part of the chicken, a testament to our ancestors’ wisdom in preventing food waste and maximizing available resources. In many Filipino households, especially in provincial areas, chicken feet were often overlooked by colonial masters, leaving local families to transform these humble ingredients into something extraordinary.
The preparation of chicken feet in Filipino cooking dates back generations, but the addition of the adobo cooking method – the signature vinegar-soy sauce combination – elevated this dish to new heights. Adobo, which comes from the Spanish word “adobar” meaning to marinate, was adapted by Filipinos long before the Spanish colonial period, originally using native vinegar and salt. The introduction of Chinese soy sauce during the pre-colonial trading era added another layer of complexity to the dish we know today.
In the bustling streets of Manila and other Philippine cities, Adobong Paa ng Manok gained popularity as affordable yet flavorful pulutan (bar food) in local carinderia (small eateries) and street-side establishments. The dish’s reputation grew as diners discovered that the collagen-rich chicken feet, when properly prepared, offered an incredibly tender texture and the ability to absorb the rich adobo sauce perfectly.
Modern Filipino cuisine has embraced this dish as both a symbol of heritage cooking and a testament to sustainability in food preparation. Today, you’ll find Adobong Paa ng Manok being served not only in humble neighborhood eateries but also in upscale Filipino restaurants, where chefs are giving this traditional dish contemporary twists while maintaining its authentic flavors. The dish has even gained international recognition, particularly in other Southeast Asian countries where chicken feet dishes are also celebrated.
What makes this dish truly special is its ability to bring people together. In Filipino culture, eating Adobong Paa ng Manok is often a communal experience, where friends and family gather around the table, using their hands to carefully navigate the tender meat off the small bones – a practice that naturally encourages conversation and bonding. This social aspect has helped cement its place in Filipino culinary tradition.
The preparation method itself has evolved over time, with different regions adding their own local touches. Some versions incorporate coconut milk for added richness, while others increase the heat with local chilies. In the Visayas region, some cooks add a touch of lemongrass, while in Bicol, the dish might feature the region’s famous siling labuyo (bird’s eye chili) for an extra kick. Despite these variations, the core technique of braising the feet in vinegar and soy sauce remains constant, creating that distinctive adobo flavor that Filipinos know and love.
For many overseas Filipinos, Adobong Paa ng Manok serves as a powerful reminder of home, carrying with it memories of family gatherings and late-night meals with friends. It represents the Filipino talent for turning humble ingredients into dishes worthy of celebration, showcasing our culture’s deep respect for food and community. Whether enjoyed as pulutan with ice-cold beer or served as a main dish with steaming white rice, this dish continues to tell the story of Filipino culinary heritage, one chicken foot at a time.
