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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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3 carrots, peeled and julienned
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750 mL (3 cups) water
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180 mL (3/4 cup) rice vinegar
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60 mL (1/4 cup) maple syrup
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30 mL (2 tbsp.) salt
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125 mL (1/2 cup) Wafu original dressing
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1 clove garlic, minced
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15 mL (1 tbsp.) grated fresh ginger
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4 chicken drumsticks
Toppings
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375 mL (1 1/2 cups) cooked store-bought rice
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375 mL (1 1/2 cups store-bought) sweet kale salad mix
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1/2 English cucumber, sliced
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1 jalapeno pepper, sliced
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To taste, fresh cilantro
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Directions
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Place carrots in a bowl. Bring water, vinegar, maple syrup and salt to a boil. Once it starts boiling, pour over carrots. Let marinate.
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In a bowl, combine dressing, garlic and ginger. Add chicken drumsticks and let marinate for 15 minutes.
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Preheat oven to broil (288°C/550°F).
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Place chicken drumsticks on a non-stick baking sheet.
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Broil (with oven rack in top-most position) for 9 to 10 minutes on each side. Remove from oven.
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Place rice in a bowl. Season with some pickled carrots. Add remaining toppings along with drained pickled carrots and two chicken drumsticks.
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Serve with spicy mayonnaise and fresh bread (optional).
Chef’s secret (if desired)
- For a truly tasty meat typical of Vietnamese cuisine, let chicken marinate for 24 to 48 hours.
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