Kid Approved: Chinese Barbecue Chicken Wings

Nutrition per serve

Ingredients

• 10g Chinese barbecue seasoning
• 300g free-range chicken wings
• 150g jasmine rice
• 1pcs carrot
• 200g cabbage
• 20g shredded coconut
• 5ml vegetable oil
• 15ml red or white wine vinegar
• 5ml sugar

Method

1. Step 1 — Roast chicken wings
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Combine the Chinese barbecue seasoning and 1 tsp vegetable oil in a large bowl and season with salt and pepper (see Make it spicy). Add the chicken wings and toss to coat. Transfer to the lined tray and roast for 25-30 mins until browned and cooked through.
2. Step 2 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
3. Step 3 — Make slaw
   While the rice is cooking, shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage with a sharp knife or mandoline. Combine 1 tbs red wine vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the carrot and cabbage and toss to combine.
4. Step 4 — Toast coconut
   Put the coconut in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
5. Step 5 — Serve up
   Add three-quarters of the coconut to the rice, season with salt and pepper and stir to combine. Divide the chicken wings, coconut rice and slaw among plates. Scatter over the remaining coconut and enjoy!
6. Step 6 — Make it spicy
   If you like a kick of heat, add a good pinch of chilli flakes to the chicken wing marinade.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat