Combine 2 cups sugar, hibiscus flowers, 1 cup water, 2 teaspoons peppercorns, and salt in a medium saucepan.
Transfer the brine to a large bowl and let cool to room temperature.Add the carrots and daikon and cover to keep them submerged.
Refrigerate the vegetables for at least 30 minutes and up to 3 days..Grill the chicken.Remove the chicken from the marinade and pat dry.
Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes.Transfer to a work surface and let rest for 5 minutes.. Assemble the banh mi.
Drain 1 cup of the pickled vegetables.
Slice 6 of the chicken breasts.The stew recipe yields about eight to ten servings.
The sandwich recipe that follows it is a perfect way to use up leftovers; for four sandwiches, you'll want to have about 2 cups of stew to work with.. Cook Mode.Short Rib Stew with Caramelized Kimchi.
low-sodium soy sauce., thinly sliced, plus more for serving.