INGREDIENTS:
- 1 & 1/3 kg chicken feet, nails removed
- 10 cups water
- 1 cup rice, uncooked
- 3 pcs chicken cubes
- 1 tbsp patis
- 4 tbsp ginger, peeled and minced
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 tbsp oil
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Fried garlic (make your own or ready-made), for garnish
- Calamansi, for garnish
HOW TO COOK:
- First, rub salt all over the chicken feet then rinse and drain.
- Heat a pot over medium heat.
- Pour in 6 cups of the water then bring it to a boil.
- Add- in the chicken feet and blanch for about 7 to 10 minutes.
- Drain and rinse chicken feet with cold water then discard the liquid.
- Pour and heat the cooking oil in a deep pot over medium heat.
- Add- in the onions, garlic and ginger and cook until aromatic.
- Add- in the chicken feet and cook, stirring occasionally, for about 3 to 5 minutes.
- Add- in the patis and cook for another 2 to 3 minutes.
- Add- in about 10 cups of water and bring to a boil, removing scum that may float to surface.
- Continue to boil for about 7 to 10 minutes.
- Add- in the rice and stir to disperse.
- Add- in the chicken cubes and stir until dissolved.
- Lower heat, cover and simmer, stirring occasionally and adding additional water in 1 cup increments as needed, for about 30 to 40 minutes or until rice is softened and chicken feet are tender.
- Season with salt and pepper to taste.
- Serve with green onions, fried garlic, and calamansi. Enjoy!
IMAGE: foodcravings.wordpress.com
Also try: Yellow Arroz Caldo
