Use a knife to carefully remove the nails from each chicken foot. Ensure they're trimmed clean to avoid any leftover dirt.

Cut each chicken foot into three sections to help them absorb the marinade better during cooking and pickling.

In a pot, add enough water to cover the chicken feet, along with 3 slices of ginger, 2 tied green onion stalks, and 20ml cooking wine.

Cover and bring the water to a boil over high heat, then lower to medium heat and simmer for about 12 minutes.

Once cooked, transfer the chicken feet to a colander and rinse thoroughly under cold running water for 1–2 minutes to cool them down and firm up their texture.

Soak the rinsed chicken feet in a bowl of cold boiled water for 5–10 minutes to further chill and retain moisture.

Garnish Preparation:

Mince 20g ginger and 5 garlic cloves.

Deseed and finely chop 1 green chili and 1 red chili. Adjust the amount of chili to your preferred spice level.

Scrub the lemon with salt to remove wax, slice thinly, and remove seeds.

Marinade Preparation:

In a bowl, mix 8 tbsp light soy sauce, 6 tbsp Chinese black vinegar, 1 tbsp oyster sauce, 2 tbsp sesame oil, and 1 tbsp white granulated sugar. Stir until the sugar is fully dissolved and the marinade is smooth.

Drain the chicken feet and pat them dry to remove excess moisture.

Place the chicken feet in a large bowl, then add the prepared marinade, minced ginger and garlic, chopped chilies, and lemon slices.

Mix thoroughly, ensuring every piece is coated with the marinade.

Cover with plastic wrap or a lid and refrigerate for at least 2 hours. For stronger flavor, marinate for up to 4 hours, stirring occasionally to ensure even absorption.

Remove the pickled chicken feet from the refrigerator. Arrange them on a serving plate and garnish with chopped green onions or cilantro for an extra pop of color and freshness. Serve immediately as a snack or appetizer.