Spicy Chicken Sausage with Garlic Shoots and Mushrooms

This cooking experiment was inspired by an episode from Poh's Kitchen. A celebrity chef with rising fame, Poh is a talented Malaysian-born Australian artist, actress, celebrity chef and runner-up in MasterChef Australia.

Instead of lamb, cucumber and tomato salsa, I used chicken, shitake mushroom and garlic shoots. The chicken breast meat and the mushroom were coarsely grounded (as long as it's fine enough to be shaped but not too fine) and seasoned with salt, chilli powder and black pepper. Next shaped it into the shape of a ring or doughnut, with a hollow section in the middle. Leave it in the fridge for 10-15 minutes to firm up the shape.

In the mean time, heat up a lightly greased pan and stir-fry the garlic shoots (which has been chopped up) with sliced shitake mushroom. Add a pinch of salt just before dishing it out and leave aside. Next, pan-fry the chicken ring on low to medium heat until it is cooked and golden brown. Then break an egg inside the hole of the ring and continue to let it cook (depending on how you like the egg to be done). Serve the meat on a plate and garnish it with garlic shoots and mushroom. Voila! a meal is served.

This could be a meal any time of the day, be it breakfast, lunch or dinner. I like it for brunch on weekends with a slice of toasted bread and a cup of hazelnut coffee!