This recipe was created for Club House for Chefs by the culinary students of George Brown College.
For the Sticky Rice: Mix Sticky rice with Thai Kitchen Coconut Milk, Club House Sea Salt, French Mediterranean. Cook the rice in the rice cooker. When the rice is cooked, cool down in the tray with parchment paper line on the bottom. Scale 60g of sticky rice and make a cake, then sprinkle Club House Black Sesame Seeds. Deep fry them until crunchy and reserve.
For the Pickling Liquid: Combine white wine vinegar, water, sugar, Club House Sea Salt, French Mediterranean, Club House Thyme and Club House Bay Leaves together and bring to a boil. Julienne red cabbage, daikon and cut pearl onions into halves, then pickle them separately.
For the Garlic Aioli: Season garlic with Club House Sea Salt, French Mediterranean, Club House Thyme and olive oil. Cover all with tin foil and roast in oven at 350 degrees Fahrenheit until soft and fragrant. Make garlic paste in the food processor or blender. Whisk egg yolk, French’s Dijon Mustard, Lemon juice in a bowl and add garlic paste. Gradually pour oil into the mixture until emulsify, smooth and consistent.
For the Chicken Wings: Cure the wings with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Sear wings then put wings in oven to fully cook. Coat cooked wings with La Grille Fiery Habanero & Roasted Garlic Seasoning in the bowl.
For the Soy Sauce: Chop fresh chilies and crush garlic. Mix them with balsamic vinegar, sugar, Billy Bee Honey, Club House Sea Salt, French Mediterranean, Club House Black Pepper and Soy sauce.
For Serving: In a decorative manner, plate chicken wings, pickled vegetables and sticky rice.