Clean the goose feet with cold water and pat dry thoroughly. Soak the black mushrooms in hot water for 30 to 40 minutes or until soft. Cut off stems and set aside. Cut the head of lettuce in quarters. Remove core and separate leaves.
Mix all the sauce ingredients together in a small bowl. Set aside.
Heat the vegetable oil to 375 degrees F.
Deep fry the goose feet until skin puffs. Remove the goose feet from oil.
Remove the vegetable oil from wok and reheat the wok on high heat. Add 2 tablespoons vegetable oil, ginger, garlic, black mushrooms, and the goosefeet. Sprinkle wine over and continue to stir for 30 seconds. Add the chicken broth and cook until broth is boiling. Turn heat to medium low and simmer for 1 hour.
While this is cooking, place the lettuce in boiling water to blanch for 30 seconds. Remove the lettuce and drain. Return heat to high on broth and stir in sauce mixture. Stir until sauce is thickened.
To serve, place the lettuce on platter and top with the goose feet. Place the black mushrooms on top and pour the sauce over.