Ingredients
90 g (about 3.2 oz) chili peppers, 200 g (about 7 oz) chicken feet.
Seasonings
Sugar 6 tablespoons, MSG 1 teaspoon, shrimp paste 4 teaspoons, white vinegar 2 tablespoons, garlic 8 cloves, young ginger 20 g (about 0.7 oz).
Steps
1. Remove the stems and seeds from the green and red chili peppers, wash them, then cut into 4 cm (about 1.5-inch) diamond-shaped pieces. Peel the young ginger and cut into thin strips.
2. Scrape and clean the chicken feet, then boil them in a pot of water until they are cooked and puffed up. Remove and soak in a basin of cold water for 12 hours.
3. Mash the garlic into a paste, then combine with sugar, shrimp paste, white vinegar, MSG, and chili powder to make the pickling seasoning.
4. Combine the green pepper chunks, red pepper chunks, chicken feet, and ginger shreds, then layer them one by one into a jar, evenly spreading the pickling seasoning between each layer, let sit in a cool place to pickle for 24 hours, then transfer to the refrigerator to chill; when serving, take out a portion and arrange on a plate.