• Rub chicken feet with salt, rinse, and drain well. Using a knife or kitchen shears, cut ends to remove nails and trim any calluses from the paws.
• In a pot over medium heat, bring about 6 cups of water to a boil. Add chicken feet and pounded ginger. Cook, skimming any scum that floats on top. for about 20 to 25 minutes or until chicken feet are tender. 
• Drain and rinse chicken feet with cold water. Discard liquid.
• In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened. 
• Add chicken feet and cook, occasionally stirring, for about 2 to 3 minutes. Add fish sauce and cook for 1 to 2 minutes. 
• Add rice and cook, stirring regularly, for about 1 to 2 minutes. 
• Add about 10 cups of water and bring to a boil, removing scum that may float on the top.
• Add bouillon cubes and stir until dissolved. 
• Lower heat, cover, and simmer, stirring occasionally and adding additional water in ½ cup increments if needed, for about 30 to 40 minutes or until rice is softened, congee has thickened to desired consistency, and chicken feet are tender. 
• Season with salt and pepper to taste.
• Ladle into serving bowls and top with green onions, fried garlic bits, and drizzle with calamansi juice as desired. Serve hot.

For the Fried Garlic Bits

• In a pan over low heat, heat oil. Add garlic and cook, stirring occasionally, until golden brown. 
• Using a slotted spoon, remove garlic from oil and drain on paper towels.