Peel and halve the taro. Rinse the chicken feet with salt, then blanch in boiling water. Remove and add the chicken feet to a pot of water. Simmer until the chicken feet are tender. Once tender, add the taro and cook until boiling. Season to taste.

When the taro and chicken feet are soft, ladle into a bowl and sprinkle with green onions, cilantro, and black pepper. Cut the chicken thigh into large pieces and marinate with sugar, chicken bouillon powder, fish sauce, and whole chili peppers for about 30 minutes. Boil the eggs, then peel. Heat oil in a pan and sauté onions until fragrant. Add the chicken and stir until browned. Pour in the coconut water and simmer until the chicken turns reddish. Add the eggs, cover, and cook on low heat until the chicken is tender, then turn off the heat.