Here’s a Filipino Chicken Feet Adobo (Adobong Adidas) recipe — savory, tangy, and rich in collagen.
Ingredients
- 2 lb (900 g) chicken feet, cleaned and nails trimmed
- ⅓ cup soy sauce
- ⅓ cup cane vinegar (or white vinegar)
- 1 cup water
- 1 head garlic, crushed
- 2–3 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp oil
- Optional: 1 tsp sugar (to balance acidity)
- Optional: sliced chili for heat
Instructions
- Clean & blanch (important)
Rinse chicken feet well.
Boil in water for 5 minutes, drain, and rinse again. This removes impurities and odor. - Sauté aromatics
Heat oil in a pot. Sauté garlic until lightly golden. - Simmer adobo
Add chicken feet, soy sauce, vinegar, water, bay leaves, and peppercorns.
Do not stir for the first 3–5 minutes (traditional adobo rule). - Cook until tender
Lower heat, cover, and simmer 35–45 minutes, until the feet are very tender and the sauce is reduced. - Adjust flavor
Taste and add sugar or chili if desired. Simmer uncovered a few more minutes to thicken sauce.
Serving Suggestions
- Serve hot with steamed white rice
- Best eaten by sucking the sauce and tender skin from the bones
Tips
- For extra flavor, let it rest overnight and reheat.
- You can pan-fry the cooked chicken feet briefly for a slightly crispy texture before serving.
- Add a splash of coconut milk for a richer twist (not traditional but tasty).
If you want, I can share a pressure cooker version, extra spicy style, or help adjust it for a smaller batch 🍗
