Do you know that chicken feet is rich in collagen and is good for our joints to prevent arthritis and for our skin to look younger? Not only that, I think this version of tinola using chicken feet is tastier that using chicken meat. Before I had a chance of tasting this dish I was in doubt if it will taste good making chicken feet as tinola because we always cook chicken feet adobo style with tausi or black salted beans which is my favorite. But when I tasted this, I loved it more than having tinola using chicken thigh, wings or legs.
Discovering a New Twist on a Family Classic: Tinolang Paa ng Manok
Growing up in the heart of Laguna, tinola has always had its place on our family table. What usually comes out of a pot in our household are the comforting broth of chicken legs or wings simmered with ginger and green papaya with such a warm, inviting aroma in the kitchen. But it was only upon entering my Tita Lani’s house that I discovered she had a twist in using chicken feet instead of the known cuts of chicken. Truth to be told, I was hesitant at first. Chicken feet are mostly seen in adobo or served as street food. But tinola? Haha. That was a whole new angle for me. But one taste of this flavorful version and I was hooked on it. And now with this recipe, it is a staple loved by my family.
The Surprising Pleasure of Chicken Feet
Chicken feet have magic in them, in this dish. They are never a part of chicken you craved for, but add an unmatched richness to the broth. This soup contains additional body through its feet, which is full of collagen, resulting in a thickness that you would not experience if it were prepared using ordinary pieces of chicken, such as the thigh or wings. But do you know that collagen is actually good for your joints and skin? It is really true-my cousin Ana, who is taking up nutrition, always reminds me of this every time we cook. The feet are infused with a natural gelatin that gives the soup a luxurious, velvety mouthfeel, making every spoonful bliss.
It was during my first encounter with this version of the soup by Tita Lani when she mentioned how her Lola Pilar would always exclaim, “Huwag sayangin ang paa ng manok! ” (Don’t waste the chicken feet!) Growing up when nothing was ever thrown away, Lola Pilar knew how to make every part of the chicken shine. And now, I see why.
The flavor of the broth is deep and complex, something that regular chicken cuts don’t quite offer.
Cooking with Tradition: A Simple Yet Flavorful Dish
One thing I like about cooking this is that it’s so simple yet deep in flavor. It really boils down to how you sauté the aromatics; when the garlic and ginger hit the hot oil, a fragrance hits my nose, and I am immediately brought back home. My Kuya Jake is a chef in Davao, and he would always tell me, “Hindi pwedeng minamadali ang gisa”—you can’t rush the sauté. The garlic should be golden; the onions must turn soft and translucent, which only then will go into the pot. This is the step that gives that distinct tinola flavor.
Once the aromatics are all set, in go the chicken feet. A fleeting stir-fry with patis, our fish sauce, brings out the natural umami of the dish. Funny how it is, because when I first learned to cook this, I would always ask Tita Lani whether I was to use salt instead of patis. Her constant answer was “Walang tatalo sa patis sa lasa ng tinola!” She was right—a replacement that would cut off that depth of flavor is no substitute at all.
From Skeptic to Believer: The Power of Patience
When I first spotted the chicken feet simmering in the pot, I didn’t quite know what to anticipate. Will they be too chewy? Too tough? But as I waited for the broth to work its magic, I recalled something my brother Arvin once said: “The best dishes come from patience.” It is true.
After good 40 minutes of simmering, the feet became incredibly tender and released their flavor in soup together with the right sweetness from the green papaya.
Then, the touch of green chilies and fresh dahon ng sili (chili leaves) complete everything. Mild spicy aftertaste, along with earthy freshness from the leaves, harmonize so well into the richness of that chicken foot. That is what makes this tinola stand out-it is really well-balanced in terms of flavor and texture so every bite is fun.
A Brief History: Tinola Across Generations
Tinola has been with every Filipino household since time immemorial. It oftentimes goes along with comfort and nourishment-the dish you make when your family member feels unwell or to warm the people up during rainy days. In fact, tinola was even mentioned in Noli Me Tangere by our national hero, José Rizal, wherein it was served during an important dinner scene.
Down the years, different families have conceived innovations of the dish, from adding malunggay leaves to the use of green papaya or even sayote. However, one specific reason why I love this dish is because of its versatility. Whether it’s the classic chicken thigh or something a little wilder, like chicken feet, tinola has been about making something out of what you have and turning it into a nourishing, delectable dish.
A Family Recipe to Share with Your Loved Ones
Every time I prepare this variation of tinola, memories of all the family food moments just keep rising up. There is something so homely and comforting in gathering with the family around a steaming bowl of soup-waiting for one another to ladle it into the bowls. My little cousins, who once were skeptical, would now ask for more whenever I cook this version.
It’s a fantastic dish that’s meant to bring people together and start conversations about family traditions and memories of childhood. So, try this recipe out if you want to try something new and exciting. You might just find, like I did, that it is one of your favorite dishes—one that goes down a little bit into nostalgia with every bite. And who knows? You may even convert some skeptics along the way.
Tinolang Paa ng Manok (Chicken Feet Tinola)
Ingredients
- 1 kilo chicken feet washed and cleaned, nails and skin removed
- 1 pc small green papaya peeled and sliced
- 1 bunch dahon ng sili chili leaves, remove the stem
- 3 cloves garlic minced
- 1 pc medium sized red onion sliced
- 1 pc thumb sized ginger sliced into strips
- 2 pcs long green chilies siling panigang
- 1 Tbsp. patis fish sauce
- 1/8 tsp. ground black pepper
- 1/2 tsp. salt or to taste
- 5 cups water
- cooking oil
Instructions
How to cook Tinolang Paa ng Manok:
- In a wok, heat oil and saute garlic and ginger until slightly brown. Then add onion and saute until onion is wilted.
- Then put the chicken feet in the wok and saute for at least 3 minutes. Then add the patis and continue stirring for a few seconds.
- Then add the water, salt and pepper. Bring to a boil and simmer for 30 minutes then add the papaya. Continue to simmer for another 10 minutes or until the chicken feet is tender.
- Then add in the green chilies and dahon ng sili and simmer again for a minute then turn off heat. Serve hot.
Notes
Cooking Tips:
Use the Freshest Chicken Feet for Best Result
Always make sure that the chicken feet are clean and without blemishes or discoloration. Fresh chicken feet will add better taste and texture to your soup. When you have time, ask your local butcher to trim the nails for aesthetic purpose.Simmer Slowly for Maximum Flavor
The broth should be simmered over low heat, chicken feet, to extract the good riches of collagen. Cook slowly and patiently, for if cooked too quickly, it may come out tough and underflavored. Patience is the key in bringing out that silky, flavorful effect tinola has.Add Green Papaya at Right Time
To prevent the green papaya from becoming mushy, it is advisable to put it in the pot when the chicken feet have already been simmered for a few minutes. That way, when it cooks, it would be perfectly softened without losing its shape and is infused with flavors from the broth, which will boost the entire dish itself.
