Wanna bring the classic Asian snack at your table? Try this humba recipe and enjoy your favorite chicken feet in sweet, spiced and savory sauce!
CHICKEN FEET HUMBA
Chicken feet is an underrated ingredient. Many people haven’t tried using it because they see it as an exotic dish. In reality, it is much like other chicken cuts. As the chicken feet is best eaten using nibbling, it is best for dishes with thick sauces that coats the feet.
Humba is a sweet dish originating to the Visayan region of the country. It has been adapted with the other regions and this sweet, saucy and savoury dish become a classic Filipino favorite. What if we use chicken feet for the humba? Imagining the taste of the humba, it has a very flavorful sauce which can be used to coat the chicken feet. Sounds interesting, right? Sweet chicken feet…. Yummy!
If you drool while reading this blog, then it’s a sign to try this dish today!
HOW TO COOK CHICKEN FEET HUMBA
Some people are a bit scared of cooking chicken feet. In reality, using chicken feet as an ingredient is just the same as the other chicken cuts. It may only take more cooking time since instead of lean meat, the chicken feet are made mostly of tendons and skins.
Here are a few reminders on the preparation for chicken feet.
- Wash away any visible dirt.
- Cut the nails on the first joint.
- Remove the scaly white skins.
After you accomplished those, the chicken feet are clean and ready to cook. Cooking chicken feet humba requires high heat all throughout the cooking process. It is important to always be near the pan even during simmering time.
To start with the chicken feet humba, saute the chicken feet with the aromatics. This will only take you a few minutes and you need to stir continuously to prevent burning. The next steps will involve adding the sugar, soy sauce and pineapple juice. This will be the base of your sauce. Stirring is very important to not burn the sugar. Burnt sugar will make the sauce taste bitter. The next steps are a little less intense. Add some water and bay leaves and let it simmer. Remove the white scum and stir from time to time just to ensure that the bottom is not burning. Wait until the chicken feet are tender. When the sauce has reduced, pour some vinegar and do a last simmering. The resulting dish will give you mouth-watering chicken feet humba coated in a sweet and savoury thick sauce.
Enjoy a feast of this chicken feet humba! You may papak the chicken feet as a snack or appetizer or eat it with a lot of hot steaming rice. Enjoy!
Chicken Feet HumbaCourse: Chicken Recipes
1 medium-sized white onion, chopped
6 cloves of garlic, chopped
½ kilo chicken feet
1 teaspoon ground black pepper
1 teaspoon salt
¼ cup soy sauce
¼ cup brown sugar
¾ cup unsweetened pineapple juice
dried bay leaves
2 ½ tablespoons vinegar
- Heat some oil in a pan using high heat. Sauté the onion and garlic until aromatic and light brown.
- Add the chicken feet and sauté with the aromatics for a few minutes. Season with some salt and pepper and continue sautéing. Stir continuously to prevent burning.
- Add the soy sauce and brown sugar. Stir well until the sugar dissolves and the chicken feet are coated with the sauce.
- Add the pineapple juice and mix well. Let it boil until the sauce thickens.
- When boiling, add some enough water to cover the chicken feet. Add some bay leaves and mix it well. Cover the pan and let it boil for around 10 minutes.
- Add some star anise for more flavor. Let it continue boiling and remove the scum that floats.
- Continue cooking until the chicken feet are tender and the sauce is reduced.
- Pour the vinegar and mix well. Cover the pan and let it cook for another 10 minutes.
- Turn the heat off and transfer the chicken feet humba in a serving plate. You can make papak or eat with a lot of hot steaming rice! Enjoy!
Watch how to Cook Chicken Feet Humba
Chicken Feet Humba Recipe in Tagalog
- 1 puting sibuyas (hiniwa)
- 6 butil ng bawang (hiniwa)
- ½ kilo paa ng manok
- 1 kutsarita ng durog na paminta
- 1 kutsarita ng asin
- ¼ tasa ng toyo
- ¼ tasa ng asukal na pula
- ¾ tasa ng unsweetened pineapple juice
- tuyong bay leaves
- star anise
- 2 ½ kutsara ng suka
- Magpainit ng mantika gamit ang mataas na apoy. Igisa ang sibuyas at bawang hanggang maging light brown.
- Ilagay ang mga paa ng manok at igisa ng ilang minuto. Budburan ng asin at paminta. Haluin ito ng tuloy-tuloy para hindi masunog.
- Ilagay ang toyo at asukal na pula. Haluin ito hanggang matunaw ang asukal at malagyan ng sauce ang mga paa ng manok.
- Ilagay ang pineapple juice at haluing mabuti. Hayaan itong kumulo hanggang lumapot ang sauce.
- Kapag kumukulo na, maglagay ng tamang dami ng tubig para matakpan ang mga manok. Ilagay ang bay leaves at haluin. Takpan ang kawali at hayaan itong kumulo ng 10 minuto.
- Maglagay ng star anise para mas maging masarap ang humba. Alisin ang mga puting bula sa ibabaw.
- Hayaan itong kumulo hanggang maging malambot ang manok at maiga ang sauce.
- Ilagay ang suka at haluin. Takpan ang kawali at hayaan itong maluto ng 10 pang minuto.
- Patayin ang apoy. Ilipat ang chicken feet humba sa isang serving plate. Pwede mong papakin o kainin kasama ang mainit na kanin. Enjoy!