Adobong Paa ng Manok (Filipino Chicken Feet Adobo)
Adobong Paa ng Manok is a Filipino culinary masterpiece that elevates chicken feet through a meticulous process of blanching, deep-frying, and braising in a savory-tart adobo sauce. The dish transforms these humble ingredients into tender, gelatinous morsels bursting with complex flavors, making it a cherished delicacy enjoyed both as street food and a hearty home-cooked meal.
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
Calories: 200kcalCarbohydrates: 8gProtein: 50gFat: 53gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gCholesterol: 286mgSodium: 1285mgPotassium: 163mgFiber: 1gSugar: 0.4gVitamin A: 364IUVitamin C: 4mgCalcium: 332mgIron: 4mg
Tried this recipe?Let us know how it was!