Adidas

Addidas-This is the term for the marinated grilled chicken’s Paa (Feet)










Addidas Ingredients:

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

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

Preparations:

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.)
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.

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