Clean the chicken feet thoroughly. Trim off the nails using kitchen shears and rinse well. Optionally, blanch the chicken feet in boiling water for 2-3 minutes to remove any impurities, then drain and set aside.

In a bowl, combine the chicken feet, soy sauce, and minced garlic. Mix well and let it marinate for at least 30 minutes to 1 hour for better flavor absorption.

Heat the cooking oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté until translucent. Add the marinated chicken feet (reserve the marinade) and cook until lightly browned.

Pour in the reserved marinade, vinegar, and water.

Add the oyster sauce (if using) bay leaves, whole black peppercorns, and dried chili (if using). Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to 1 hour, or until the chicken feet are tender and the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking.

Taste the sauce and adjust the seasoning with salt, pepper, and sugar (if desired) to balance the flavors.

Transfer the adobong paa ng manok to a serving dish. Serve hot with steamed white rice. Enjoy!