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Chicken drumsticks with tangy rice salad

Serves   1
Prep time: 15 mins
Cooking time: 45 mins

This rice salad is easy to make and packed full of taste. It’s perfect with the chicken or any other meat.





  • 2 cups Sunrice Medium White Rice
  • 4-8 Chicken Drumsticks
  • 4 tbs Cider Vinegar
  • 2 tbs Chelsea Brown Sugar
  • 3 tsp Gregg’s Ground Ginger
  • 2-3 carrots, peeled and grated
  • 2 apples, grated
  • 1 cup parsley, washed and chopped
  • 70 g Pams Pumpkin Seeds
  • 4-6 celery sticks, washed and sliced
  • 1 raw beetroot, peeled and grated
  • ALSO NEED: olive oil, salt, pepper


  1. Preheat oven or BBQ
  2. Cook the rice and when cooked drain and rinse quickly in cold water then leave to drain.
  3. Season the drumsticks and cook in the oven or BBQ (35-45 minutes), until done.
  4. Make the dressing by mixing the cider vinegar, sugar, 4 tbs oil and ginger.
  5. Taste and season. The dressing should be sweet and tart with a strong ginger taste. 
  6. Mix carrot, apple, parsley, pumpkin seeds and celery with the cooled rice.
  7. Add dressing (as much as you need).
  8. Lastly fold in the grated beetroot.
  9. Serve salad with the drumsticks.


  • You can use brown rice for a nutty flavour.
  • Swap the cider vinegar for 3 lemons and zest.
  • Any dried fruit could be added to this recipe.