Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken's meat.
It provides strength to bones, ligaments, tendons, and scaffolding for skin wounds to heal. However, chicken feet is not only a good source of collagen. It is also rich in hyaluronic acid and chondroitin sulfate, which both provide health benefits.
In the Philippines, there are only two best ways of enjoying chicken feet . One is Tinola that has a soup in it, the other is the very popular Adobo style.
How to cook Tinolang Paa ng Manok:
In a wok, heat oil and saute garlic and ginger until slightly brown. Then add onion and saute until onion is wilted.
Then put the chicken feet in the wok and saute for at least 3 minutes. Then add the patis and continue stirring for a few seconds.
Then add the water, salt and pepper. Bring to a boil and simmer for 5 minutes then add the papaya. Continue to simmer for another 10 minutes or until the chicken feet is tender.
Then add in the green chilies and dahon ng sili and simmer again for a minute then turn off heat. Serve hot.
How to Cook Chicken Feet Adobo
Heat cooking pot and pour-in 16 tablespoons of cooking oil.
Fry the chicken feet until color turns light brown. Set aside.
On a clean pot, heat 2 tablespoons of cooking oil.
Saute garlic and dried chili.
Put-in the fried chicken feet, soy sauce, and water. Let boil.
Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar. Stir and simmer until chicken feet becomes tender.Note: add water as necessary.
Add vinegar and stir. Cook for 5 minutes more.
Turn-off heat, and then transfer to a serving plate.
Serve. Share and enjoy!