Chicken feet are a part of chicken that is eaten in Chinese, Jamaican, South African, Peruvian, and Philippine cuisine. The majority of the edible meat on the feet consist of skin and tendons, without much muscle. This gives the feet a distinct texture different from the rest of chicken’s meat. Being mostly cartilage, chicken feet are also very gelatinous. In the Philippines, chicken feet are marinated in a mixture of calamansi, spices and brown sugar before being grilled. A popular staple in Philippine street food, chicken feet are commonly known as “adidas” (named after the athletic shoe brand). In Chinese cuisine, it is often an option at dim sum restaurants, served as “phoenix talons.” The chicken feet are deep fried or steamed first in order to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste and sugar.
How to make Chicken Feet with Sauce
Ingredients:
- 1 kg medium-sized chicken feet
- 1 clove garlic
- 2 medium pcs onions
- 1 tsp chopped ginger
- 1 tbsp or 12 g iodized salt
- 200 ml tomato sauce
- 70 ml tomato paste
- 1/2 cup or 125 g refined white sugar
- 1 tbsp or 12 g white pepper
- 2 tsp or 12 g chili powder
- 2 small pcs red bell
pepper - 1 tbsp or 20 ml sesame oil
- 1 can or about 235 ml black beans
- 1/2 bar butter
Procedure
- Put the chicken feet in a pressure cooker and add 3 cups of water seasoned with 2 tsp or 6 grams of salt. Boil for 15 minutes or until tender. You can use a casserole if a pressure cooker isn’t available, but cooking will take a longer time (about an hour). When the chicken feet are tender enough, drain them and set aside, but keep the drained stock.
- While waiting for the chicken feet to cook, mince the garlic and the onions, and chop the ginger to make a teaspoonful. Also prepare all the other ingredients.
- Once the ingredients are set, put the butter on the wok or skillet and use medium heat to melt it. Sauté the garlic, onion, and ginger, then add the chicken’s feet. Since they are already tender, you just need to stir-fry them for 5 to 10 minutes, stir in the tomato sauce and tomato paste using the wooden ladle. Continue mixing, turning the chicken’s feet over every time in such a way that they won’t be broken or damaged. Then add 1 cup of stock. Simmer for few minutes. Add the remaining ingredients and season to taste. The sauce should have a sweet and salty blend.
- Simmer until the sauce thickens slightly. There’s no need to add salt to the sauce because the chicken feet are already salted, and the tausi or black beans also contribute salt. When the sauce is thick enough, turn off the stove and put the dish in a serving tray or bowl.