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Tender Filipino chicken feet adobo simmered in a rich, thick soy sauce and vinegar sauce.

Filipino Chicken Feet Adobo (Adobong Adidas)

Filipino Chicken Feet Adobo, also known as Adobong Adidas, is cooked in soy sauce, vinegar, garlic, and spices until extremely tender. Using an electric pressure cooker helps soften the chicken feet while keeping enough liquid for a rich, thick, and savory adobo sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian, Filipino
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken feet cleaned and nails removed
  • 6 cups water
  • 1 tbsp cooking oil (recommended olive or avocado oil)
  • 6 cloves garlic minced
  • ½ cup soy sauce
  • ⅓ cup cane vinegar or white vinegar
  • 1 tsp whole black peppercorns
  • ½ tsp ground black pepper
Optional Ingredients
  • 2 tbsp brown sugar
  • 3 pcs dried bay leaves
  • 1 pic small red chili sliced
  • 1/2 tsp msg (vetsin)

Instructions
 

  1. Wash the chicken feet thoroughly under running water. Cut off the nails using kitchen scissors or a sharp knife, then remove any rough or yellow outer skin that may still be attached.
  2. Heat the cooking oil in a clean pot over medium heat. Add the garlic and sauté until golden or until fragrant.
  3. Add the chicken feet and cook and sear for about 3 minutes.
  4. Add the water, soy sauce, and vinegar, whole peppercorns, dried bay leaves, and optional chili.
  5. Bring the mixture to a gentle boil. Lower the heat, cover the pot, and simmer for 45-60 minutes, or until the chicken feet are tender. Stir carefully every 10 minutes and add more water when the sauce becomes dry before the chicken feet are fully cooked.
    6. If using a manual pressure cooker, set it for 30 minutes, and if using an electric pressure cooker, set it for 45 minutes.
    If using an electric pressure cooker, use only 1 cup of water; add more if you want more sauce.
  6. Try the chicken feet. If they're not tender yet the way you like, cook them again for 10 minutes in a manual pressure cooker (add water if needed) or 15 minutes in an electric pressure cooker.
  7. Once the chicken feet are tender, add the brown sugar and vetsin.
    Stir gently to prevent the skin and meat from separating from the bones.
    Continue simmering uncovered for 8–12 minutes, stirring occasionally, until the sauce thickens and evenly coats the chicken feet.
  8. Taste the sauce and adjust with soy sauce, sugar, or vinegar as needed.

Notes

Cooking Tips

For softer chicken feet, simmer them longer over low heat rather than using high heat. The collagen released while cooking naturally thickens the adobo sauce.
Handle the chicken feet gently once they become tender because the skin can easily separate from the bones.
For a spicy version, add two or three chilies. For a sweeter, stickier sauce, add another tablespoon of brown sugar and simmer uncovered for a few additional minutes.