Adobong Paa nang Manok (Chicken Feet Adobo)

Ingredients

• 3 pounds chicken feet
• water
• 4 slices ginger
• 2 stalks green onions, knotted
• oil
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1 onion, peeled and chopped
• 1 head garlic, peeled and minced
• 2 bay leaves
• 1/2 teaspoon peppercorns, cracked
• 2 Thai chili peppers, minced
• 2 tablespoons oyster sauce
• salt to taste

Steps

1. 1

   Trim chicken feet of nails and any dark, callused areas. Scrub with rock salt, rinse, and drain well.

2. 2

   In a large pot, combine chicken feet, enough water to cover, ginger slices, and green onion stalks. Boil for about 7 to 10 minutes, skimming scum that floats on top. Remove from pot and pat dry.

3. 3

   In a deep pot or wok, heat about 3 inches oil. Carefully add chicken feet and cook for about 3 to 4 minutes or until lightly browned.

4. 4

   Remove from oil and soak in iced water for about 1 hour or until skin is wrinkled. Drain well.

5. 5

   In a large pan, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.

6. 6

   Add chicken feet, vinegar, soy sauce, 1 cup water, peppercorns, bay leaves, and chili peppers. Boil uncovered and without stirring for about 2 to 3 minutes.

7. 7

   Lower heat, cover, and continue to cook for about 50 to 60 minutes or until chicken feet are tender and liquid is reduced. Add more water in 1/2 cup increments if the sauce is drying out before the meat is tender.

8. 8

   Add oyster sauce and season with salt to taste. Stir to combine and cook for another 1 to 2 minutes. Serve hot.