Adidas (Grilled Chicken Feet)

Ingredients

Measure and prepare everything before you begin cooking.

• 750 g food-grade chicken feet, commercially cleaned with outer skin removed
• 1.5 litres water, plus extra as needed
• 60 ml cane vinegar
• 2 tbsp soy sauce for simmering
• 4 garlic cloves, crushed
• 20 g ginger, sliced
• 2 bay leaves
• ½ tsp whole peppercorns
• 3 tbsp banana ketchup for glaze
• 1 tbsp soy sauce for glaze
• 1 tbsp brown sugar for glaze
• 1 tbsp neutral cooking oil for glaze
• 1 tbsp vinegar for glaze
• 80 ml cane vinegar for dip
• 40 ml water for dip
• ½ small red onion, chopped
• 1 small chilli, sliced, optional
• 8–10 bamboo skewers, soaked for 30 minutes
• Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)

Instructions

1. 1

   Buy cleaned chicken feet from a food supplier and follow its handling directions. Remove any remaining nails with clean kitchen shears and discard them. Keep raw poultry away from ready-to-eat food, avoid washing it under a running tap, and clean tools and surfaces after handling.

2. 2

   Put the prepared feet into a large pot with water, 60 ml vinegar, the simmering soy sauce, garlic, ginger, bay leaves and peppercorns. Bring to a boil, skim foam if needed, then lower to a steady gentle simmer.

3. 3

   Cover loosely and simmer for about 50–70 minutes until the skin and connective tissue are tender but the feet still hold their shape. Keep them submerged by adding hot water as needed. They must be cooked thoroughly before grilling, reaching 75°C in the thickest accessible part where practical.

4. 4

   Drain and cool briefly until safe to handle. Thread carefully onto soaked skewers without forcing the sticks through hard bone; metal skewers or a grill basket are alternatives. Mix the glaze ingredients in a clean bowl and reserve a small portion separately for finishing. Combine dip vinegar, water, onion and optional chilli.

5. 5

   Grill over moderate heat for about 8–12 minutes, turning often and brushing with thin layers of glaze. Heat until steaming hot throughout; avoid fierce flames that burn the sweet coating. Add the reserved clean glaze near the end and let it cook briefly.

   

6. 6

   Serve hot with individual bowls of vinegar dip. Eat the skin and soft tissue, discarding every bone; do not swallow bones or nails. This dish is unsuitable for diners who cannot safely manage small bones. The name Adidas is a Filipino street-food nickname, not a reference to an ingredient.