Ingredients
Chicken feet 150 g (about 5 oz), red chili peppers and green chili peppers 10 g each.
Seasonings
Korean rice vinegar 25 g, salt 80 g, MSG 30 g, Sichuan peppercorns and garlic cloves 10 g each, Sichuan pickled green chilies 30 g.
Instructions
1. Slice the green and red chili peppers into round rings, marinate with a pinch of salt, and cut the garlic cloves in half.
2. Remove the large bones from the chicken feet and cut them into pieces, then soak in clean water for 1 hour to remove any blood, after boiling, rinse under cold water and drain.
3. Combine Korean rice vinegar, Sichuan pickled green chilies, salt, MSG, and Sichuan peppercorns to make a pickling brine, then add the chicken feet and green and red chili peppers, seal the container and let marinate for 24 hours before removing and plating. This dish is sour, spicy, savory, and fresh with a unique texture.