Do you know that chicken feet is rich in collagen and is good for our joints to prevent arthritis and for our skin to look younger? Not only that, I think this version of tinola using chicken feet is tastier that using chicken meat. Before I had a chance of tasting this dish I was in doubt if it will taste good making chicken feet as tinola because we always cook chicken feet adobo style with tausi or black salted beans which is my favorite. But when I tasted this, I loved it more than having tinola using chicken thigh, wings or legs.
1kilo chicken feetwashed and cleaned, nails and skin removed
1pc small green papayapeeled and sliced
1bunch of dahon ng silichili leaves, remove the stem
3clovesgarlicminced
1pc medium sized red onionsliced
1thumb sized gingersliced into strips
2pcs long green chiliessiling panigang
1Tbsp.patisfish sauce
1/8tsp.ground black pepper
1/2tsp.salt or to taste
5cupsof water
cooking oil
Instructions
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.
Try Other Delicious Recipes:
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