Adobong Paa ng Manok (Filipino Chicken Feet Adobo)
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Prep Time
1 hr 15 mins
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Cook Time
1 hr
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Total Time
2 hrs 15 mins
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Servings
4
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Calories
200 kcal
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Course
Main Course
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Cuisine
Filipino
Adobong Paa ng Manok (Filipino Chicken Feet Adobo)
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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.
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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
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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.
Notes
- 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
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
8g
(3%)
Protein
50g
(100%)
Fat
53g
(82%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
10g
Monounsaturated Fat
19g
Cholesterol
286mg
(95%)
Sodium
1285mg
(54%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
364IU
(7%)
Vitamin C
4mg
(4%)
Calcium
332mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 50g | 100% |
| Fat | 53g | 82% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 286mg | 95% |
| Sodium | 1285mg | 54% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 332mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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