To be truthful, I have not really tasted chicken feet before but Peter had. He said it was taste but rather rubbery. I’ll take his word for it. 🙂
1-2 lbs chicken feet, cleaned thoroughly
1/2 cup soy sauce
1 cup cider vinegar
½ teaspoon whole peppercorn
3 bay leaves
1/2 tablespoon sugar
5-6 cloves garlic, crushed
1 tsp dried chilli
3-4 tbsp vegetable oil
1½ cups water
Method of Preparation:
Clean the chicken feet thoroughly and trim all claws. Butchers usually would have trimmed the scary claws already. 🙂
Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
Also add the bay leaves, peppercorn, sugar and half of the crushed garlic. Do not stir. Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
Remove the chicken feet from the remaining liquid. Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok. Pour in a container and set aside.
Clean the wok and heat.
Add the oil. Stir in the remaining garlic and fry until fragrant.
Add the dried chilli.
Stir in the fried chicken feet and fry until sizzling hot.
Pour in the liquid sauce and heat for a minute or two.
Transfer into a serving bowl and enjoy with a few beers.
We have now a good selection of adobo recipes, which you can ‘search’ in this site.
I’ve always thought that adobo is a dish inherited or influenced by Spanish cuisine. After all they were the Filipino overlords for 333 years.
But apparently not, adobo or rather this recipe is truly native to the Philippines. It is so delicious that when the Spanish conquistadors tasted it, they insisted that it be called something Spanish, hence the adobo. Filipino adobo apparently is pretty similar to a Spanish dish called adobo.
Anyway, this recipe is very versatile. It can be used to cook not only pork, but chicken, beef, goat, lamb or mutton, seafood and even vegetables as well. Not only that adobo can also be a meat combination, especially of pork and chicken or vegetable and meat, like string beans and pork tandem.
Originally adobo is not added any soy sauce but just seasoned with the ordinary salt. It was the influence of the large Chinese contingents in the Philippines that Chinese condiments started to be used profusely.
2 lbs pork belly, sliced into fairy big bite-size pieces
1 cup apple cider vinegar
6-8 garlic cloves, peeled and crushed
3 bay leaves
2 tbsp dark soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste
Using a large bowl, combine the soy sauce, vinegar, garlic and bay leaves.
To this add the pork belly. Stir into the marinade and leave to soak all the goodness for at least an hour, covered in plastic cling film inside the fridge,
Heat a wok or a large heavy bottomed saucepan.
Drop in the pork belly and the marinade. Heat for a couple of minutes.
Add the cup of water and whole pepper corns, then bring to a boil.
Turn down the heat, cover the pan and leave to simmer until the meat is tender. This should take about 40 minutes to an hour.
Check seasoning, add salt according to taste
Transfer to a serving dish. Decorate with a small sprig of parley and slices of onion as per photo above. 🙂
Serve hot with freshly boiled rice.
Share and enjoy. I find even my English family and friends are rather partial to adobo, especially pork ones.
Adobo is a much loved food by the Filipinos. So much so that various types of meat, and vegetables and most often combination of meats and vegetable and sometimes meat on meat are cooked as adobo.
The sour taste from the vinegar and saltiness from the soy sauce as well as the fragrance from fried garlic and aroma of bay leaves are probably what give adobo a slight edge over other delicious Filipino recipes.
Even my pernickety English family loves adobo, they can’t get enough of it. I can never look forward to left-overs to be eaten for breakfast with a fried rice! Oh well, appreciation of food is happiness to the cook 🙂
Anyway another variation of adobo is chicken liver, which is vitamin and mineral rich.
Below is the recipe:
500g fresh chicken liver, cut into bite size pieces 200g mange tout, topped and tailed (trimmed) 1 thumb-sized ginger, cut into strips 6 cloves garlic, finely chopped 1 small onion, chopped finely 1/4 cup soy sauce 1/2 cup vinegar 1/4 cup water 2 bay leaves 1 tbsp brown sugar 1/4 tsp whole black peppercorn 1/4 tsp freshly ground peppercorn 2 tbsp cooking oil
Using a colander Wash and then drain the chicken livers.
Heat a wok and then add the oil.
Saute the ginger, add the garlic and onion.
Mix in the chicken livers.
Pour in the soy sauce, vinegar and water. A tip that has been passed to adobo cooks, never to stir the vinegar until it has boiled. Apparently stirring prior to boiling point prevent the acid to break down and the adobo will be really sour. (actually I like my adobo sour, so I am naughty sometimes and give the vinegar a mix)
Drop in the bay leaves, whole peppercorn and sugar.
Add the mange tout.
Leave to simmer for 10 minutes.
Adjust the taste, add in salt, if required, and ground peppercorn.
Pour out into a dish excess liquid from the adobo.
And then stir fry the chicken liver and mange tout until liver is no longer pink.
If there is a national dish for Filipinos, I am sure everyone would agree that it is the adobo. Adobo is cooked for regular meals as well as for special occasions. Its piquant taste is so good that not only chicken but pork, lamb, beef, seafood and vegetables are cooked as adobo as well.
I remember my mother cooking adobo, the delicious smell of frying garlic combined with the mixture of vinegar and soy sauce on big slices of belly pork would permeate the house. It is a happy day on adobo day.
I have cooked adobo here in London several times. Each time my husband and son would compliment me with how delicious the adobo was. The cooked adobo can stay safely inside the fridge for a few days; the the vinegar in the meat is a natural preservative. The few days that the adobo is left alone actually makes the taste better. However, it is hard to believe that an adobo would be left languishing uneaten on the fridge.
Chicken Adobo Recipe
Marinade: A cup and a half of rice vinegar 1/4 cup soy sauce 12 garlic cloves, peeled 3 bay leaves 3 whole birdeye chiles (optional) 1 cup coconut milk (optional) a teaspoons freshly ground black pepper
A 3 and a half pound whole chicken, cut into pieces
How to cook:
In a large bowl, preferably a ceramic bowl, combine all the the ingredients for the marinade. Add the chicken pieces and turn to coat in the marinade. Refrigerate for two hours or overnight.
In a large casserole heat the chicken in the marinade, bring to the boil and then reduce the heat to simmer. When nearly cooked, take out the meat and continue to boil the marinade to make a sauce. When it thickened, removed the sauce into a bowl. returned the chicken pieces into the pan and add a bit of oil and fry it in more garlic.
Serve with boiled rice.
The left-over can be delicious eaten for breakfast with a little fried rice!