📝 About This Recipe
Affectionately named after the three-stripe brand, 'Adidas' is a quintessential Filipino street food staple that celebrates the art of nose-to-tail eating. These chicken feet are pressure-cooked until tender, marinated in a sweet and savory soy-calamansi glaze, and then grilled to smoky perfection. The result is a gelatinous, flavor-packed delicacy that offers a unique contrast between charred skin and melt-in-your-mouth collagen.
🥗 Ingredients
The Chicken Feet
- 1 kg Chicken feet (cleaned, claws removed, and outer yellow skin peeled)
- 4 cups Water (enough to submerge the feet)
- 2 inch piece Ginger (crushed)
- 1 tablespoon Whole black peppercorns
- 3 pieces Bay leaves (dried)
- 1 teaspoon Salt
The Signature Marinade
- 1/2 cup Soy sauce (Filipino brand like Silver Swan preferred)
- 1/2 cup Banana ketchup (for sweetness and that iconic red color)
- 1/4 cup Calamansi juice (freshly squeezed; substitute with lemon if unavailable)
- 1/4 cup Brown sugar (packed)
- 6 cloves Garlic (minced very finely)
- 2-3 pieces Siling Labuyo (chopped; bird's eye chili)
- 1 tablespoon Sesame oil (for an aromatic finish)
- 1/2 teaspoon Ground black pepper
Spiced Vinegar Dipping Sauce (Sawsawan)
- 1/2 cup Cane vinegar (Datu Puti brand is authentic)
- 1/2 small Red onion (finely diced)
- 2 cloves Garlic (crushed)
- 1 pinch Salt and sugar (to balance acidity)
👨🍳 Instructions
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1
Start by thoroughly cleaning the chicken feet. Use a pair of kitchen shears to snip off the claws (nails) at the first joint. Scrub them with rock salt and rinse under cold running water.
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2
In a large pot or pressure cooker, combine the chicken feet, water, crushed ginger, peppercorns, bay leaves, and salt.
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3
If using a pressure cooker, cook for 15-20 minutes until tender but not falling apart. If using a regular pot, simmer for 45-60 minutes. You want the skin to be soft but still holding its shape.
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4
While the feet are boiling, prepare the marinade by whisking together the soy sauce, banana ketchup, calamansi juice, brown sugar, minced garlic, chopped chilies, sesame oil, and black pepper in a bowl.
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5
Once the chicken feet are tender, drain them thoroughly and let them cool for a few minutes until they are easy to handle.
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6
Place the warm chicken feet in a large bowl or a zip-top bag and pour the marinade over them. Toss well to ensure every crevice is coated.
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7
Let the feet marinate for at least 1 hour, or ideally overnight in the refrigerator for maximum flavor penetration.
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8
Thread 2-3 chicken feet onto bamboo skewers. Pro-tip: Soak your skewers in water for 30 minutes beforehand to prevent them from burning on the grill.
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9
Prepare your charcoal grill for medium-high heat. If using an oven, set it to broil, but charcoal provides the most authentic smoky flavor.
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10
Reserve the excess marinade and pour it into a small saucepan. Simmer over low heat for 5 minutes until thickened; this will be your basting sauce.
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11
Place the skewers on the grill. Cook for 3-5 minutes per side, basting generously with the thickened sauce every time you turn them.
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12
Grill until the skin is slightly charred and sticky. The sugars in the banana ketchup and sugar will caramelize quickly, so watch for that beautiful dark glaze.
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13
While the feet are finishing, mix all the ingredients for the Spiced Vinegar Dipping Sauce in a small bowl.
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14
Remove from the grill and serve immediately while hot and glistening.
💡 Chef's Tips
Don't overcook the feet during the boiling stage; if they become too mushy, they will fall off the skewers during grilling. Banana ketchup is non-negotiable for the authentic Filipino street food taste; tomato ketchup is too acidic and lacks the specific sweetness. For an extra vibrant red color without using artificial dyes, add a teaspoon of achuote (annatto) oil to your basting sauce. Always serve with a side of spiced vinegar to cut through the richness of the collagen and the sweetness of the glaze.
🍽️ Serving Suggestions
Serve as 'Pulutan' (appetizer) alongside ice-cold San Miguel Pale Pilsen or any crisp lager. Pair with 'Sinangag' (garlic fried rice) for a heavy Filipino afternoon snack. Include in a 'Boodle Fight' spread laid out on banana leaves. Offer plenty of napkins or finger bowls, as this is a hands-on, messy, and delightful eating experience.