Boil: The first thing is to clean and prepare the chicken feet by trimming the nails and removing dirt or debris. In a pot, bring a pot of water to a boil. (enough water to cover the chicken feet) Add the chicken feet, green onion, ginger, Chinese Shaoxing wine, and blanch for 10 minutes. Drain the water and pat the chicken feet dry with a paper towel. Set aside.

Deep frying: Heat the vegetable oil over medium heat in a wok or large pan. Deep fry the dried chicken feet until they turn golden brown, about 6 minutes. Carefully remove the chicken feet with a slotted spoon.

Soak: Soak the deep-fried chicken feet in hot water for one hour or until the surface of the chicken feet puffs up, getting the "wrinkled look."

Boil again: In a large pot, add cold water, cinnamon stick, star anise, bay leaves, ginger, minced garlic, and fried chicken feet. Bring everything to a boil, reduce the heat, and let it simmer on medium-low heat for about 40 minutes. Discard everything but the chicken feet.

Mix the sauce in coat the soaked chicken feet with light soy sauce, dark soy sauce, and oyster sauce, mix well, and arrange it into the steamer for the next step.

Mix the corn starch and water in a small bowl until well combined to make a slurry. Add the red chili pepper and stir until fragrant. (You can skip this step for something other than spicy flavor). Pour in slurry and light soy sauce, and continue to stir fry until the sauce has thickened even more. Pour this sauce over top of the chicken feet.

Steam: Steam 10 minutes. Garnish with chopped green onions and red chili slices. Your Chinese chicken feet dim sum style is now ready to be served! Enjoy!