Ampalaya with Chicken Feet

Name: Ampalaya with Chicken Feet
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 Servings
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

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 Servings
Calories
541 kcal
Course
Main Course
Cuisine
Filipino

Ampalaya with Chicken Feet

Gemma Fleming

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 541kcal (27%) Carbohydrates 5g (2%) Protein 45g (90%) Fat 37g (57%) Saturated Fat 9g (45%) Cholesterol 191mg (64%) Sodium 509mg (21%) Potassium 261mg (7%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 446IU (9%) Vitamin C 42mg (47%) Calcium 217mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 541 kcal

% Daily Value*

Calories	541kcal	27%
Carbohydrates	5g	2%
Protein	45g	90%
Fat	37g	57%
Saturated Fat	9g	45%
Cholesterol	191mg	64%
Sodium	509mg	21%
Potassium	261mg	6%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	446IU	9%
Vitamin C	42mg	47%
Calcium	217mg	22%
Iron	2mg	11%