My Adidas

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Chicken feet are gnarly-lookin’ things aren’t they? What with the pink-toned lizard skin and the talon-equipped toes and non-opposable “thumb”.

Ick.

From a purely aesthetic standpoint, the foot of a chicken is indeed quite creepy in appearance. And depending on how a particular chicken is raised, his or her feet will either spend a good amount of time standing in the chicken’s own hot feces within a small confined cage (regular industrial, corn-fed, mass-marketed chicken), or hopefully running around out in the open on dirt, grass, and the hot feces of other farm animals (natural, cage-free, free-range, blah blah blah chicken).

Double ick.

Now, if you can get past the pink lizard look of chicken feet, and if you can get past the notion of where those feet could have possibly spent all their walking (or standing) hours, and if you are a bit of an adventurous cook, then you may find that chicken feet can actually be a wonderful ingredient to use in the kitchen.

Not only can chicken feet be used to make a wonderfully rich and gelatinous homemade chicken stock, but they can also be transformed into tasty bits of goodness on which to nibble.

Yes, nibble.

That’s right. Chicken feet are delicious.

For instance, the menus of Chinese dim sum joints often offer fried/braised/steamed chicken feet under the moniker of “Phoenix Claws” (perhaps risen from the heap of unwanted chicken parts).

And in the Philippines, street food vendors can be found grilling marinated chicken feet that are playfully nicknamed “Adidas” (three toes = three stripes). Similarly, grilled chicken heads are referred to as “helmets,” and pig ears are known as the ever-so-80’s “Walkman”. I’m not making this up.

Filipinos. Clever marketers of food we are.

Anyhoo, I’m sure there are many more cultures with a chicken foot fetish. But for most chicken foot recipes that I’ve found, you have to first boil the feet to tenderize and soften them up a bit. As such, I decided to kill two birds with one stone, er, uh, boil chicken feet for two separate recipes: Chicken Stock and Grilled Adidas.

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Do the chickens have large talons?

Making chicken stock from scratch is perhaps my most favorite thing to do in the kitchen. I’m serious. Whenever there’s a windfall of cheap chicken parts at the store, or whenever the surplus of discarded bones, wingtips, and carcasses reaches maximum capacity in my freezer, I gleefully daydream about a simmering pot of stock on my stove.

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A.D.I.D.A.S.: All Day I Dream About… Stock

And there’s nothing easier, or more gratifying for that matter, than making your own chicken stock. Pile of chicken parts + simmering water + pile of aromatic veggies = Homemade Chicken Stock.

My freezer is usually littered with stray bags full of chicken parts and carcasses that I specifically save for stock making, but I’ve never made stock from chicken feet before. So I was more than happy to buy a mess of feet when I found them.

You can usually find chicken feet on the cheap at most Asian markets, but I was very happy to stumble upon a giant mound of chicken feet (as well as chicken backs and necks–a murderer’s row of chicken stock ingredients) in the poultry case of a Whole Foods Market for about a buck a pound.

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West Coast!!!

Since I make my own stock a few times a year, I have my own ways of preparing this magic elixir. My chicken stock method is a hybrid of an Alton Brown recipe (use an inverted steamer basket on top of the bones to keep everything submerged in the water), and a Michael Ruhlman recipe (don’t add veggies until the last hour of simmering–that’s all the time needed for the veggies to release their flavors).

But for my maiden voyage upon a sea of chicken foot stock, I got a couple of pointers from this recipe by Elise of Simply Recipes. Elise had a great tip about cutting off the tips of the chicken feet after first boiling them for 5 minutes. After this initial boil, the claw tips are easier to lop off with a sharp knife. Removing the tips is useful for stock making since more bone and collagen will be able to leach out into the water for the stock. But claw removal is also useful if you will be eating the chicken feet and don’t want a rogue talon shredding your tongue and throat.

So after boiling, and then lopping off the claw tips of my chicken feet, I returned the de-clawed feet to the pot and boiled for another 20 minutes. After this 20 minutes, I fished out and set aside a few chicken feet that I wanted to grill and eat. I let the rest of the chicken feet simmer away for a few more hours to develop the stock.

Some recipes say that 2 hours is enough time to simmer a stock, others say 4 hours–but I make it a whole day event when I make stock and I go for 8 hours (I have no life). After 8 hours most, if not all, of the collagen from the chicken bones has leached out into the stock and the bones can be easily crushed with a pair of tongs (Behold my power!). The more collagen in a stock, the richer and more lip-smacking it will be.

The chicken feet that I removed from the pot at the 20-minute mark would be used for my Grilled Adidas. I first ran them under cold water to cool them off, then I marinated them for 4 hours in a mixture of soy, kalamansi juice, chili paste, and other goodies.

After marinating the feet, I placed them on a hot grill, turning them every few minutes until they were nicely browned and a bit charred.

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Me and my Adidas do the illest things

After spending some time on the grill, the “Adidas” kinda looked like the charred alien remains you might find at a UFO crash site. Nevertheless, they still tasted danged good.

If you’re curious about how to eat a chicken foot, you just chomp off each toe one by one, work the tasty skin off in your mouth, and then spit the toe bones out. The best part though, is the “palm” of the chicken foot. That’s where most of the skin, fat, and meat (well, more like cartilage) are located.

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Fatty palm

You could then finish off the rest of the foot (the ankle on up) as you would a normal drumstick–just bite off the skin and toss the bone away. No, there isn’t much etiquette when it comes to chomping on a charred chicken foot. But who cares, really? These grilled adidas are smokey and spicy and perfect with a cold beer.

The marinade for my grilled adidas would still be excellent for wings. So if you’re still chicken about chicken feet, don’t fret. Just use chicken wings as a substitute in my recipes below. Also, you don’t have to make chicken stock and grilled chicken feet all at once, I just did so because that was most efficient for me.

Chicken Stock

2 lbs. chicken parts (I used about 1.5 pounds of feet, and 1/2 a pound of backs)
1 large onion, quartered
2 carrots, cut into large chunks
2 ribs of celery, cut into large chunks
5 sprigs of fresh thyme
10 parsley stems
1 garlic clove, peeled
1 bay leaf
10 peppercorns

Wash the chicken feet under cold running water, then place the feet in a large stockpot along with the other chicken parts. Fill the pot with enough cold water to cover the chicken by an inch. Place the pot over high heat and bring to a boil. Boil for 5 minutes then drain the chicken into a large colander. Rinse the chicken with cold water until cool enough to handle.

Using a sharp knife, chop off the tips of each claw and discard. If there are any black spots or overly-scaly patches of skin on the “palms” of the chicken feet, remove those with a knife as well.

Return the chicken to the stockpot and again fill the pot with enough cold water to cover the chicken by an inch. (Optional: place an inverted steamer basket on top of the chicken in order to keep everything submerged.)

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Bring the pot to a boil, then reduce heat to low. Skim off any scum that rises to the surface. Partially cover (I left the lid slightly ajar) and continue to simmer for at least 4 hours, or up to 8 hours. During the last hour of cooking, remove steamer basket and add the onion, carrots, celery, thyme, parsley stems, garlic, bay leaf, and peppercorns. Replace steamer basket on top of chicken and veggies and continue to simmer for one more hour.

Using tongs or a slotted spoon, remove and discard the vegetables and chicken from the stock. Strain the stock through a cheesecloth-lined fine mesh sieve into a large bowl or another large pot. Chill the strained stock over an ice bath (I usually fill my sink with ice, then stick the bowl into the sink). After the stock has cooled, divide into separate containers and store in the freezer.

You can use the chicken stock to make soups, sauces, etc.

Grilled Adidas (Grilled Chicken Feet)

Makes about 3-4 appetizer servings

1/2 pound chicken feet (about 6-8 feet, depending on size)
1/2 cup soy sauce
1/4 cup kalamansi juice, or the juice of one lime
2 tablespoons vegetable oil
1-2 tsp. sambal oelek (chili-garlic paste) to taste
6 garlic cloves, roughly chopped
1-inch piece of ginger, thinly sliced
1 tablespoon brown sugar

Wash and rinse the chicken feet under cold running water. Place the feet in a pot and fill the pot with enough cold water to cover the chicken by an inch. Place the pot over high heat and bring to a boil. Reduce heat to low and continue to simmer for 20 minutes.

While the chicken feet are simmering, combine the soy sauce, kalamansi juice, oil, sambal, garlic, ginger, and brown sugar in a medium bowl. Whisk well to combine.

After the chicken feet have simmered for 20 minutes, drain the chicken feet into a large colander. Rinse the chicken feet with cold water until cool enough to handle.

Using a sharp knife, chop off the tips of each claw and discard. If there are any black spots or overly-scaly patches of skin on the “palms” of the chicken feet, remove those with a knife as well.

Place the chicken feet in a shallow dish and pour the marinade over the feet. Cover the chicken feet and allow to marinate in the refrigerator for 2 to 4 hours.

Remove chicken feet from the marinade and place on a well-oiled grill over medium heat. Grill chicken feet for 8-10 minutes total, brushing with reserved marinade, and making sure to turn the feet every couple of minutes. Serve immediately.

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My Adidas cuts the sand of a foreign land
With mic in hand I cold took command
My Adidas and me, close as can be
We make a mean team, my Adidas and me!

  • Joelen August 6, 2008, 8:45 pm

    Hilarious write up! I happen to love chicken feet and getting every bit of gelatinous goodness off of every single bone. However, I save this for moments when friends are not joining me for dim sum or when I’m at home so no one makes weird faces as I eat it.

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  • Manggy August 6, 2008, 9:08 pm

    Marvin, you are WEIRD! The words “gleefully” and “stock” do not belong in the same sentence! 😛 Also… I’m chicken about chicken feet. It’s… Feet. I have this hang-up when it comes to eating animal feet (no, I don’t eat trotters either). But you do make the grilled adidas look good… Till you talk about spitting out the phalanges! (Goosebumps)

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  • Jude August 6, 2008, 10:15 pm

    I can’t quite get over my fear of chicken feet. I always choose betamax over adidas when eating isaw.

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  • [eatingclub] vancouver || js August 6, 2008, 11:11 pm

    That grilled adidas — looks like I should make a run for it! I love the fatty palms and the fatty fingers and that charring. Another thing, they do look like human fingers, don’t they? I kind of find a perverse pleasure in that. LOL
    We used to have braised chicken feet dishes growing up, but our chicken feet consumption is now limited to dimsum. I have to try making a stock from chicken feet one of these days.
    FATTY PALMS rule!

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  • dp August 6, 2008, 11:24 pm

    Marvin, you kill me! I don’t know whether I’m intrigued or grossed out. Probably both…LOL

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  • Wandering Chopsticks August 6, 2008, 11:56 pm

    Adidas = chicken feet. So clever. Do Filipinos pronounce it like Americans, A did das all quickly together, or like Vietnamese, A di da each syllable enunciated?
    Kalamansi juice makes the best marinade. Were the chicken feet as tender on the grill as dim sum? My mom also fries the feet to make them puffy before marinating and all that.

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  • Tom Aarons August 7, 2008, 2:01 am

    Oh no! Your (really beautiful) close up photos make the feet at the beginning look like they’ve got little painted toenails! :)

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  • Mila August 7, 2008, 6:31 am

    Love the little song at the end… video!
    I like eating chicken feet when they’ve been really boiled and turned into jelly practically, then marinated in a spicy pickle sauce. Sort of Thai flavors and served chilled. I’ve only had it in Thailand so I don’t know if it’s something available anywhere else.
    Will you do the entire oeuvre of grilled foods found in Manila street food stalls? Chicken butts, gizzards, livers, and necks.

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  • veron August 7, 2008, 7:57 am

    man, I love addidas! i always order them when I am at a dimsum place. I do not know how to prepare them and now I am so encouraged.

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  • raissa August 7, 2008, 9:58 am

    I love chicken feet. Almost my entire family likes it so theres a mad dash to get to it when we are at a dimsum place. I have eaten grilled adidas as well, actually barbecued. I save the fatty palms to eat last.

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  • elmomonster August 7, 2008, 1:17 pm

    so lucky i wasn’t drinking milk when i read this post…it would gone up my nose.

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  • Yarn Hungry Hog August 7, 2008, 9:49 pm

    I love fatty anything! I can practically eat weird things, but chicken feet are not on my list. I don’t like to eat chicken butt either.
    Just one question: where’s your wife all that time you were prepping/cooking the chicken stock as well as grilling the chicken feet? Was she horrified and grossed out? Or she’s so used to Filipino cooking she doesn’t get surprised anymore.
    I find your blog entry on chicken feet funny, real funny though.

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  • rita August 8, 2008, 12:45 am

    oh my word! did i just make my coffee a wee bit too strong? what a way to start my morning. that’s disgusting but funny, at the same time.
    thought, i’d de-lurk and say, “Hi!” thanks for all the laughs and the recipes. keep it up!

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  • ahnjel August 8, 2008, 1:03 am

    my goodness! this reminds oh so well of my childhood… try making adobo out of them too! but of course dont you should still boil them little disgusting but oh-so-good adidas’… also my aunt used to marinate and base the adidas with a simple combination of ketchup, calamansi, brown sugar, crushed garlic, soy sauce (i add worcestershire and tabasco) for a little on the sweet side grilled adidas (or anything she grills for that matter)…
    by the way! dont forget the grilled blood called ‘betamax’

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  • pixeldose August 8, 2008, 1:04 am

    You are one funny dude, haha.
    Your chicken feet gang sign had me ROTFL.

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  • ahnjel August 8, 2008, 1:05 am

    crap! there was a typo… im sorry.
    my goodness! this reminds me oh so well of my childhood… try making adobo out of them too! but of course you should still boil them little disgusting but oh-so-good adidas’… also my aunt used to marinate and base the adidas with a simple combination of ketchup, calamansi, brown sugar, crushed garlic, soy sauce (i add worcestershire and tabasco) for a little on the sweet side grilled adidas (or anything she grills for that matter)…
    by the way! dont forget the grilled blood called ‘betamax’

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  • oggi August 8, 2008, 10:25 am

    I have eaten chicken feet just once in a Thai resto in Hong Kong. I was with a Chinese friend and she “forced” me to try them. They were delicious.
    Now, I want to try them again after 20 years..your photos and recipe have inspired me.:)

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  • Erin August 8, 2008, 11:40 am

    I am repulsed and intrigued at the same time. Great write up.

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  • Joe August 8, 2008, 4:17 pm

    Wow, I might have to check this out for my blog. I would have to say they look like alien hands to me. I’m getting images of close encounters of the third kind. hahah

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  • leslie August 8, 2008, 6:39 pm

    Ok..that had me LAUGHING!! BUT YUCK!

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  • Adam August 8, 2008, 9:57 pm

    My Adidas/
    Walked through chicken coops/
    and roamed all over other chickens’ poop

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  • Beth August 8, 2008, 11:07 pm

    OMG, that would be so good deep fried as well. Drool.

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  • _ts of [eatingclub] vancouver August 8, 2008, 11:41 pm

    I’ve never had chicken feet in any other form except the brown-braised dim sum kind. (I haven’t had them in their pale dim sum form; don’t know what kind that is/how that kind’s cooked.)
    Those pictures are TOO COOL. I really like that palms-up photo, for some reason. Also, that “west Coast!!!!” one is very strangely human. Haha… I think I’m freaking people out.
    I think the image of chicken feet in my head is of the claws being close together — like one’s hand when making the kung fu SNAKE move… I guess that’s their cooked state.
    (Wow, chicken feet at Whole Foods, eh.)
    “Behold my power!” — LOL. Though, I think you should’ve said that you crushed the bones with your BARE HANDS! ;D
    Teehee. I love this post.

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  • Lori Lynn @ Taste With The Eyes August 9, 2008, 12:38 pm

    You have such a unique sense of humor, Marvin.
    I don’t know that I would fix the chicken feet, but I certainly would be open to trying them at a restaurant.
    Thanks for the laughs as usual!

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  • DocChuck August 9, 2008, 1:10 pm

    Loved your post.
    Loved your photos
    But I still will NEVER eat chicken feet. Maybe that’s because I used to raise chickens . . . . LOL.

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  • bernadette August 10, 2008, 2:03 am

    I think you are the only food blogger who has gotten away with featuring chicken’s feet! :-)
    I have never seen so many ways (as you had done) to photograph the ADIDAS! hahaha!
    I tried eating these as well as the head of the chicken. I insisted that the lights of the carinderia where we ate it be dimmed. Just for the experience. Never did it again!

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  • Susan August 10, 2008, 10:48 pm

    Thanks for the entertainment. I can count on your blog to give me a good laugh after a long day. I don’t think I can eat this…the “raw” pictures just show too much icky details. Maybe one day.

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  • Julie August 11, 2008, 8:14 am

    Wow. That Adidas rap. Wow.
    Your Adidas look better than pickled chickens feet, that’s for sure. I’m relieved that you lopped the talons off before cooking/eating them. That’s the bit that freaked me out most.

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  • nick August 11, 2008, 12:29 pm

    God, those grilled feet look so friggin good………The collegan in food is so decedent, whether its from zampone or cotechino, oxtail or chicken feet, I love the taste and the texture. I’ve had chicken feet JERKED and my god, so good, so good.

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  • Michael Z August 11, 2008, 12:40 pm

    The first time I pondered fixing chicken feet (bought a bunch on a whim) I was debating with myself the best way to declaw the little suckers. Then it dawned on me. The clippers I used to trim my golden retriever’s nails worked perfectly. Run, don’t walk, to your local pet supply store. :-)
    Z

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  • DancesInGarden August 11, 2008, 7:01 pm

    I have never eaten a chicken foot, although I have used them for stock. I just could not bring myself to cut off those little toes – I had the butcher do it ROFL.
    When you grill them…does the skin get crispy? In my head I picture they would be good crispy with the texture of pork rinds maybe….

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  • Burnt Lumpia August 12, 2008, 9:59 am

    Hi Joelen! Ha! I think the hardest part of eating chicken feet are the looks people give you who are too scared to try them;)
    I’m completely serious, manggy! I love making chicke stock and it is quite gleeful for me:) And you are missing out on trotters as well, fatty and delicious!
    Hi Jude, I have yet to try betamax, and it will probably be a while until then since I doubt anyone in the states makes grilled blood!
    You’re right, js, they do have a human-like quality to them and that makes them even creepier.
    Hi dp! I guess being intrigued and grossed out is better than just being grossed out ;P
    WC, I guess we pronounce it like Americans do, but just with a Filipino accent. And no, the feet weren’t as tender as dim sum, more like the consistency of a normal grilled chicken wing.
    Ha, ha Tom! I actually thought the same thing about the painted toenails, but that’s actually their natural color.
    Hi Mila, the song is by Run-DMC. And those videos are a pain for me to make, but I try and do them when I think I can’t explain a procedure well enough. And as far as the street food goes, I think I’ll stop with the chicken feet for now.
    Hello veron! I’m not exactly sure how to prepare them dimsum-style, but I know there is frying, braising, and steaming involved. I’d love it if you figured out the dimsum preparation.
    Hi Raissa! Yes, all the goodness is in the palms!
    I’m glad you and your computer screen are safe from any milk spray, elmo!
    Yarn Hungry Hog, my wife was sitting in the living room, a safe distance away from the chicken feet. I wouldn’t say she was grossed out, but she definitely didn’t want to try any.
    Thanks for de-lurking rita!
    Adobo chicken feet? That’s an awesome idea ahnjel!
    Thanks for stopping by, pixeldose! West Coast!!!
    Thanks oggi. I can’t wait to see what you do with chicken feet.
    Thanks Erin! Hopefully you are more intrigued than repulsed;)
    Thanks for visiting my blog, joe!
    I’m glad you got at least a laugh at of this post, leslie. Thanks for visiting;)
    Nice, Adam! Well played! And thanks for the shout out on SE.
    Deep fried sounds good, Beth.
    Thanks TS! Kung fu snake move? Nice! And yes, I was quite surprised to find the chicken feet at Whole Foods.
    Thank you very much, Lori Lynn. By “uniuqe sense of humor” you must mean “weirdo”. 😛
    Thanks docchuck.
    Hello bernadette! No need to dim any lights if you eat them at home;)
    Hi Susan. Yeah, the raw pictures are a tad disturbing, but in the end it’s just food to me;)
    Hi Julie. The Adidas song is by Run-DMC. And lopping the talons off is definitely a good idea if you will be eating the chicken feet.
    Hello nick. I also liked the taste and texture of the feet–it’s pretty much all skin and no meat.
    Toenail clippers for dogs? I hope you cleaned those before using them on the chicken feet Michael! 😛 Thanks for stopping by!
    Hi Dances. No, the skin did not get crispy on the grill. It was more like the texture of a grilled chicken wing. To get them crispy, I would guess deep-frying would be the way to go.

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  • Cynthia August 12, 2008, 5:23 pm

    Marvin! I love you for this post! I love chicken feet though my mom never cooked it for us. Whenever I’d visit relatives in the country side, they’d include the chicken feet in their curried chicken. Also chicken-foot souse is a big deal here in the Caribbean!
    Oh man, now I definitely have to get some chicken feet this weekend. I love this post!

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  • Cynthia August 12, 2008, 5:25 pm

    I forgot to mention, here in Barbaodos, they are called, steppers 😀

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  • Chad August 12, 2008, 8:37 pm

    The moment the site came up on my screen and I first saw the first chicken feet photo, I said to myself “Oh Marvin. He. Did. Not.”
    Dude high five for the the gumption and posting the photos! and the mention of feces oh dude you so risked icking your readers man, but you pulled it off!!
    I found its best to eat chicken feet with beer: too drunk and too engrossed with the taste of the pulutan to care that its feet. But once you get going, man you cant stop. It is an excellent stock yes Marvin so its also a congee item. My family is nuts about it. (Im not tho.)
    From duck confit to chicken feet, now Marvin will you ever try duck feet in the same manner? Chinese restaurants debone them. Debone man!

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  • chiffonade August 13, 2008, 2:06 am

    Chicken feet have to be one of my favorite parts of a dim sum meal. I have great memories of shopping in Chinatown for our Christmas Eve Italian seafood dinner and we always stopped for dim sum. My mom and I would be the adventurous ones with the rest of our party chowing on dumplings and “safer” items. A tableful of Italians is hard to miss at a packed dim sum breakfast! 😀

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  • dhanggit August 13, 2008, 4:40 am

    i love chicken adidas!! we used to have a neighbor in manila that has the best bbq marinade for chicken feet :-) i really miss eating them right now, i cant dare to try my hubby hates it LOL!! nice shots marvin!! they are droolworthy!

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  • manju August 13, 2008, 7:46 am

    Love the naming schemes… Adidas, that’s great! You do an amazing job of making these look both scary and kinda delicious at the same time.
    Thanks for the tip about chicken feet tips in stock — I’m a save-the-parts, all-day-stockmaking person too and will try adding feet next time…

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  • Jescel August 14, 2008, 9:41 pm

    you are a funny man! tho’ I’m Pinay, but I don’t have the chicken foot fetish, hahhaa….I’m sure it tastes great…

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  • joey August 17, 2008, 8:27 pm

    I agree that chicken feet are yummy but I hardly eat them because I am a lazy bum and working through the small bones are sometimes too much trouble for me…your grilled ones (and the sound of that marinade) look really good though!
    I also love making stock and my freezer sometimes has more bones and carcasses then actual meat! I sometimes fancy myself the Leatherface of stock and like to laugh diabolically to myself thinking of the bones in my deep freeze!
    Love the west coast chicken foot!!! Hahahaha!
    Agree with Mila…the little rhyme at the end deserves a video :)

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  • foodhoe August 19, 2008, 3:54 pm

    the pictures actually make the feet look as good as they could, almost delicious… I like them when they have been braised for a long time and the skin is all gooey and soft and has absorbed flavor from the sauce. Not sure I could tackle it looking so firm and fabulous…

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  • Burnt Lumpia August 20, 2008, 8:00 am

    Hello Cynthia! I actually like the sound of “steppers” rather than “adidas”. Sounds more edible;)
    Thanks very much, Chad. I agree about the beer. The more beer there is, the less worried you are about what you’re eating.
    Thanks chiff.
    Hi dhanggit. My wife is the same way, she didn’t want anything to do with the chicken feet:)
    Definitely give the feet a try in your stock, Manju. They enrich the stock more than you’d think.
    Take my word for it jescel, they taste awesome!
    You’re worse than me, joey when it comes to making stock. Chickens must be very fearful of your diabolical laughing 😛
    Hi foodhoe. Yes, the way I prepared them is definitely more firm than if they were braised for a long time. I thought about boiling them longer before putting on the grill, but the mushier they get, the harder it is to grill them as all the skin would fall off.

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  • amy August 21, 2008, 3:57 pm

    OMG SICK I AM BEING SICK RIGHT NOW

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  • Em Dy August 24, 2008, 5:47 am

    I saw the second photo while scrolling through Google reader. They looked like witch’s hands to me. Scary.
    I don’t really like chicken feet.

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  • Julie August 25, 2008, 4:23 pm

    I’m craving some good chicken feet all of a sudden. Lucky for you Barbara’s not into them so you don’t have to share your delectable delicacies!

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  • Leah Greenstein August 26, 2008, 5:58 pm

    I’ve never tried chicken feet and have always been a little hesitant too. Thanks for the fun post. You’ve set me at ease and now I’m going to have to try! It was great meeting you on Saturday!
    Leah

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  • eej September 24, 2008, 8:26 pm

    G-R-O-S-S!
    Sorry, can’t imagine chomping on these filthy things. Pass the Har-gaw or Siomai, please.

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  • Diane August 13, 2009, 9:20 am

    Man – I LOVE chicken feet. I’m not Asian, but always put them in chicken stock (for the flavor and body), and like to gnaw on them at dim sum. This looks yummy.

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  • Diane October 22, 2009, 10:45 am

    Yum! I always use these in stock. And I like them at dim sum, but have never made them at home. I will be trying this for sure.

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  • rosemary chigwada November 17, 2009, 1:57 am

    Not even zero irk from me! Proudly Zimbabwean. Avid lover of chicken feet. Hubby doesnt like them so we eat with the kids. For me even if u were to boil them with a little oil without grilling or frying or adding spices they wd still be delish! With this recipe of grilling them, we are so going to enjoy ourselves during the holidays! For brunch! LOL! Discovered you recently whilst nominating food wishes for the foodbuzz thing. Love u and your site man!
    Ummmmm. Thinking of starting a blog featuring tripe and casings dishes. Do u eat that in your country?

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  • rosemary chigwada November 17, 2009, 2:01 am

    BTW the pink feet really look so cute to me. Yes, cute!!

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  • irene March 28, 2011, 12:10 am

    i am chinese but i have never gotten around to eating chicken feet.

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  • Joan April 15, 2011, 5:32 am

    I am brave and adventuresome with foods that have an attraction. Chicken feet is/are in that category for me. YOur recipe confirms that. I have 2 lbs. of the little beauties ready for the first step. I know I’ll love them transformed into Adidas. Thanks

    Reply
  • Row November 17, 2011, 10:38 am

    Adidas… one of my dude’s favourite dishes to order at dim sum. Whenever I see chicken feet at the supermarket, I have to point and call out, “Hey look, it’s Adidas”, complete with Filipino accent. Yes, I am five.

    Reply
  • Noni March 15, 2012, 1:02 am

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  • chieko June 14, 2013, 9:16 am

    I do duck feet! In the pressure cooker…takes about 30 minutes. Some go on the grill, some get pickled and some get eaten right away with some spicy Thai dipping sauce. I’m all for feet including pigs feet! I think the toenails could use a bright pink nail polish…LOL

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