Peppered Asian Spiced Chicken Cutlets With Lap Chong Sausage

Easy (2874) Chicken (692) Asian (483) Delicious (85) Social Competition (60)

This recipe blends a great simple set of spices to make an extremely enjoyable meal. The heat can be controlled with the addition of more or less chili.

The sauce has a salty zing which is absorbed by the rice.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 2 servings

Ingredients
4 chicken thigh cutlets
1/2 tsp black pepper
1/2 tsp chili flakes
1/2 tsp five spice
1 1/2 tsp sea salt
3 garlic cloves (crushed)
2 tsp ginger (minced)
3 Lap chong sausage
3 spring onion
1 tbsp soy sauce
300ml chicken stock

TO SERVE
1 cup rocket leaves
1 tbsp crushed peanuts
1 tbsp dried fried shallots
Fresh coriander sprigs
Steamed Jasmine Rice

Method

Score the cutlets diagonally cutting through the skin and into the meat.

Place the spices into a mortar and pestle and grind to combine.

Rub into the chicken cutlet and leave to rest for a few hours.

Slice sausage on an angel and onion into 1 cm lengths.

In a non-stick pan heat a little vegetable oil and add the ginger, garlic and cutlets skin side down.

Seal on one side then turn over and caramelise the other side.

Add the sausage, soy and cook for a minute longer turning the chicken half way.

Add the stock, cover and bring to the boil.

Simmer for 10 minutes on one side, turn the chicken and cook for a further 10 minutes or until chicken is cooked through.

Add onion and gently simmer for a further 3 minutes.

TO SERVE

Place steamed rice on a plate, top with rocket leaves.

Place the cutlets on top of the rocket. Re-boil the sauce and pour over the plate, sprinkle shallots, peanuts and coriander over with some extra ground pepper.

Categories
#Chicken
#Asian
#Easy
#Social Competition
#Delicious

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