Sichuan Spicy Chicken Feet (凤爪)

**Blanch the Chicken Feet:** In a large pot, bring 6 cups of water to a boil. Add the chicken feet, Shaoxing wine, and 4 slices of ginger. Boil for 5-7 minutes to remove impurities. Remove the chicken feet and rinse thoroughly under cold water. This step helps to tenderize the feet and remove any unwanted smells.

**Prepare the Braising Liquid:** In the same pot (cleaned), add 4 cups of water, soy sauce, dark soy sauce, chili bean paste, dried chili peppers, Sichuan peppercorns, minced garlic, minced ginger, and sugar (if using). Bring to a simmer.

**Braise the Chicken Feet:** Add the blanched chicken feet to the simmering braising liquid. Ensure the chicken feet are mostly submerged. If not, add more water. Bring the liquid back to a simmer, then reduce the heat to low, cover, and braise for 1 hour to 1 hour and 15 minutes, or until the chicken feet are very tender.

**Adjust the Sauce:** After braising, remove the lid and increase the heat to medium-high. Allow the sauce to reduce slightly, about 5-10 minutes, until it thickens to your liking. Be careful not to burn the sauce.

**Serve:** Transfer the chicken feet to a serving dish. Drizzle with sesame oil (if using) and garnish with chopped green onions. Serve hot or at room temperature as a snack or appetizer.