Ampalaya with Chicken Feet

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

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 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.

3. 3

   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.

4. 4

   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.

5. 5

   In a wide pan, heat oil. Add onions, garlic, and julienned ginger and cook, stirring regularly, until softened.

6. 6

   Add chicken feet. Add fish sauce and continue to cook for 1 to 2 minutes.

7. 7

   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 1/2 cup increments as needed to maintain about 1 cup broth.

8. 8

   Meanwhile, cut ampalaya lengthwise and scrape off seeds and white pith. Slice thinly and place in a bowl, covered in cold water until needed.

9. 9

   Add ampalaya and gently stir to combine. Cook for about 3 to 5 minutes or until tender yet crisp.

10. 10

    Add sugar. Season with salt and pepper to taste. Serve hot.