Adobong Paa nang Manok (Chicken Feet Adobo)

Enjoy Asian’s favorite street food at home! This adobong pa nang manok or chicken fit adobe packs amazing texture and sophisticated flavor. This is a delicious dish to enjoy as an important dish with automatic appetizing or piping hot boiled rice.

Chicken claws, like tongues, blood, and aphrodisiacs, understandably, are an acquired flavor. It’s definitely hard to get past the footsteps. Walking on muddy fields with nails, calluses, EW, right?

But believe me, once you overcome the cranking factor, you will agree that they are probably the best part of chicken. Ready and cooked right, chicken feet are the most delicious bite that walks on the ground (the purpose of the pin)!

They’re not particularly meaty, but they do have a complex flavor and are full of gelatin for you!

Preparation of chicken legs

Chicken claws sold in the United States are usually cleaned with their hard, outer skin, so there is no need to peel. However, be sure to follow the preparation below to enhance the dining experience!

  • Using a sharp knife or kitchen scissors, trim and discard the nails.
  • Check the soft pads of the feet and cut off any black, black areas with a knife.
  • Rub well with rock salt and rinse well.
  • Claws can be prepared prematurely and will be well kept in the freezer for up to 6 months. Store in an airtight container or reusable bag.
  • Cooking steps

  • Boil the chicken legs for about 5 minutes first and then remove well to remove any excess protein and impurities.
  • Boil in vinegar, soy sauce and aromatics until soft and flavorful.
  • Bake in safe liquid until sauce thickens.
  • Add chili garlic sauce for seasoning.
  • How to serve

  • Enjoy this adobong pa nang manok as an important dish with appetizer or boiled rice with your favorite party drinks.
  • Storing leftovers

  • Allow the leftovers to cool completely and transfer to a container with a tight fitting lid. Refrigerate for 3 days; The amount of gelatin in the bones will cause the sauce to freeze when cooled.
  • Reheat a sauce over medium-low heat or in the microwave at 2 to 3 minute intervals until completely heated.
  • Related recipes.

  • Arrows Caldong Pa Ng Manok
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