8 Coles RSPCA Approved Chicken Drumsticks Large Pack
1/4 cup (55g) brown sugar
1/4 cup (60ml) fish sauce
1 1/2 tbsp white vinegar
2 garlic cloves finely chopped
2 tbsp canola oil divided
160g kalettes halved lengthwise
1 small brown onion (120g), thinly sliced into rings
1 long red chilli thinly sliced into rings
4 cups steamed rice for serving
Preheat oven to 250C (230C fan-forced). Place a rack on a large heavy baking tray.
In a small bowl whisk sugar fish sauce, vinegar and garlic. Set fish sauce mixture aside.
Using a sharp knife score skin and flesh on chicken. Coat chicken with 1tbs oil & 1tbs fish sauce mixture. Place chicken on rack on baking tray. Season with salt and pepper. Roast 25 mins or until chicken is crisp on outside and cooked through.
Just before serving heat a wok or large heavy frying pan over high heat. Add 1tbs oil. When oil is smoking add kalettes. Stir-fry for 1 min. Add onion and chilli and stir-fry 2 minutes or until vegetables are crisp-tender. Add fish sauce mixture and cook 30 seconds or until liquid has reduced slightly. Serve immediately with chicken and rice.
Recipe by Taste.com.au