Bitter Melon with Chicken Feet Recipe: Filipino Style Stew

Ampalaya with Chicken Feet is a flavorful, budget-friendly dish that goes perfectly with steamed rice. Nutritious and comforting, this recipe stretches well for a family meal and highlights the unique texture of chicken feet paired with the distinct bitterness of ampalaya (bitter melon).

This recipe originally appeared on the blog more than ten years ago; it has been refreshed with new photos and updated tips. Like other familiar favorites, it carries personal meaning. The version below preserves the recipe and memories while focusing on clear, practical guidance for preparing the dish today.

Ampalaya with chicken feet combines inexpensive ingredients to create a hearty, umami-rich sauce with a pleasing gelatinous texture from the feet. The key is preparing the chicken feet properly so they become tender and pleasantly chewy, while the ampalaya is cooked just long enough to remain slightly crisp and bright.

Ingredient notes

• Chicken feet – rich in collagen from skin, tendons, and cartilage; provide body and mouthfeel to the sauce.
• Ampalaya – naturally bitter; choose younger, smaller gourds for a milder taste.
• Green onions – add a mild savory finish and aroma.
• Ginger – helps tenderize and gives a gentle peppery note.
• Oil – neutral oils such as canola, vegetable, or grapeseed are suitable for frying and sautéing.
• Aromatics – onions and garlic form the flavor base.
• Fish sauce – provides depth and umami.
• Sugar – balances some of the bitterness from the ampalaya.
• Seasonings – salt and pepper to taste.

How to prepare chicken feet

1. Clean and trim: Peel any yellow outer skin from the feet and trim the nails with a sharp knife or kitchen shears. Remove any dark or callused patches and scrub thoroughly with coarse salt. Rinse well and drain.
2. Blanch: Place the feet in a pot with slices of ginger and a knot of green onions, cover with water, and bring to a boil for 7–10 minutes to remove impurities. Skim any scum that rises, then drain and pat the feet dry.
3. Fry: Heat oil about 3 inches deep in a wok or deep pot and fry the feet briefly until lightly golden; this helps them puff and improves texture. Remove and transfer to a bowl of ice water to cool and firm up. Drain and pat dry before using in the main dish.

1. Sauté aromatics: In a wide pan, heat a little oil and sauté chopped onions, minced garlic, and julienned ginger until softened and fragrant.
2. Add chicken feet and fish sauce: Stir the feet into the aromatics, add fish sauce, and cook for 1–2 minutes to build flavor.
3. Simmer: Pour in about 1 cup of water and bring to a boil. Reduce heat, cover, and simmer gently for 50 minutes to 1 hour, or until the feet are very tender. Skim scum as needed and add water, ½ cup at a time, to maintain roughly 1 cup of broth in the pan.
4. Add ampalaya: Meanwhile, halve each ampalaya lengthwise, remove seeds and pith, slice thinly, and keep submerged in cold water until ready. Add the drained ampalaya to the pan and cook just 3–5 minutes until tender yet crisp, stirring minimally to reduce bitterness.
5. Finish: Stir in a teaspoon of sugar and season with salt and pepper to taste. Serve immediately while hot.

Serving suggestions and storage instructions

• Serve hot with steamed rice to balance the flavors and textures.
• Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a saucepan over medium heat until the internal temperature reaches 165°F (74°C); add a splash of water or broth if the sauce has thickened.

Ampalaya with Chicken Feet

Ampalaya with Chicken Feet is a delicious dish that pairs perfectly with steamed rice. It’s a budget-friendly and nutritious meal you’ll feel good serving the whole family.

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Author: Lalaine Manalo

Course: Main Entree

4 Servings

Ingredients

• 2 pounds chicken feet
• water
• 4 slices ginger
• 2 stalks green onions, tied into a knot
• oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 thumb-sized ginger, peeled and julienned
• 2 tablespoons fish sauce
• 3 medium ampalaya
• 1 teaspoon sugar
• salt and pepper to taste

US Customary
Metric

Instructions

• Trim chicken feet of nails and any dark, callused areas. Scrub with rock salt, rinse, and drain well.
• In a pot, combine chicken feet, enough water to cover, ginger slices, and the green onion knot. Boil for 7–10 minutes, skimming scum. Drain and pat dry.
• Heat about 3 inches of oil in a deep pot or wok. Fry the chicken feet until lightly golden, stirring for even cooking. Remove and soak in ice water until the skin wrinkles, about 1 hour. Drain and pat dry.
• In a wide pan, heat a little oil and sauté onions, garlic, and julienned ginger until softened.
• Add the chicken feet and fish sauce; cook 1–2 minutes.
• Add about 1 cup water, bring to a boil, skim any scum, then lower heat, cover, and simmer 50 minutes to 1 hour until feet are very tender. Add water in ½ cup increments as needed to keep about 1 cup of broth.
• While the feet simmer, halve each ampalaya, remove seeds and pith, slice thinly, and soak in cold water until ready.
• Add ampalaya to the pan and cook 3–5 minutes until tender yet crisp, stirring gently.
• Stir in sugar and season with salt and pepper to taste. Serve hot.

Notes

The sauce will congeal when cold because of the gelatin extracted from the feet and bones; warm gently with added liquid to restore the desired consistency.

Nutrition Information

Calories: 541 kcal,
Carbohydrates: 5 g,
Protein: 45 g,
Fat: 37 g,
Saturated Fat: 9 g,
Cholesterol: 191 mg,
Sodium: 509 mg,
Potassium: 261 mg,
Fiber: 2 g,
Sugar: 1 g,
Vitamin A: 446 IU,
Vitamin C: 42 mg,
Calcium: 217 mg,
Iron: 2 mg