Chicken Feet Adobo

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It’s been years since we’ve had this dish of chicken shank and toes (sans the claws and spurs of course!) cooked in soy sauce. And so when we found a stall near our home where they sell fresh chicken and chicken feet, we didn’t hesitate on our indulgence.

There is so much to go through to get so little when savoring this particular dish. But that is where the fun is. And it’s quite funny that you will munch on the fowls’ lower extremities that are sometimes formed into crooked “dirty” little fingers.

To eat it, you must flay them one toe and shank at a time using your teeth to get the cartilage and whatever skin there is, which is really not that much. It’s just like getting only 40 percent of the total weight apiece.

These are oftentimes sold as street food grilled on embers (barbecued) and not as a main course. Initial preparations involve boiling it long enough until its toes are tender enough for it to become chewable before broiling. As such, it isn’t a dish that in itself can satisfy your hunger immediately. You’d have to allot time for you to enjoy it.

This weekend, both my two kids insisted on having chicken feet adobo despite my protests to let them have the meaty fried chicken instead. Two grown boys whose meals weren’t just a spoonful and I have to debone one toe and shank at a time to get the small fruit of my labor of love. My wife left the table leaving an inaudible yet explicit message. Lunch extended for hours, as expected.

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