Adobong Paa nang Manok (Chicken Feet Adobo)

Steps

1. Trim chicken feet of nails and dark, callused areas. Scrub with rock salt, rinse, and drain well.
2. In a large pot, combine chicken feet with enough water to cover, ginger slices, and green onions. Boil 7 to 10 minutes, skimming off scum. Remove and pat dry.
3. Heat about 3 inches of oil in a deep pot or wok. Add chicken feet and fry 3 to 4 minutes until lightly browned.
4. Remove from oil and soak in iced water for about 1 hour, or until skin is wrinkled. Drain well.
5. In a large pan, heat 1 tablespoon oil. Add onions and garlic and cook until softened.
6. Add chicken feet, vinegar, soy sauce, 1 cup water, peppercorns, bay leaves, and chili peppers. Bring to a boil and cook uncovered without stirring for 2 to 3 minutes.
7. Lower heat, cover, and simmer for 50 to 60 minutes, or until chicken feet are tender and liquid has reduced. Add more water in 1/2 cup increments if sauce dries out before meat is tender.
8. Stir in oyster sauce and season with salt to taste. Cook 1 to 2 minutes more, then serve hot.