Anguillan Chicken Sausage

Ingredients: 2 oz Chicken Breast 4 oz Chicken Breast (cleaned and flattened) 2 oz Crayfish Meat 1.5 oz Chorizo Sausage (ground) 1 oz Ginger (julienne) 1 oz Leeks (julienne) 1 oz Carrots (julienne) 2 tbs Heavy Cream 2 Garlic Cloves 1 oz Onion 1 tsp Celantro (chopped) 2 tbs Sesame Seed Oil Salt and Pepper

Cooking Instructions: In a medium sauce pot, saute vegetables and ginger with sesame seed oil for 2 mins, then add crayfish and chorizo. Season to taste with salt & pepper, retain and chill. In a food processor, mix 2 oz chicken breast with 2 tbs heavy cream to a smooth paste. Then mix with crayfish mixture and add chopped celantro and adjust seasoning. Season remaining 4 oz chicken breast with salt & pepper, spoon in some of the mixture, and roll in plastic wrap. Steam and braise till golden brown. Do not overcook. Serve hot.

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