Sunday Brunch ~ Chicken Bell Pepper Crostini

Elijah (my son) and I were lazing in the front of the television watching cartoons when my phone rings. The name appears as "dad" (my father in law), he says that both he and my mother in law were coming right over to visit us. It's a Sunday morning, and I couldn't go to church as Elijah was not doing too well the previous night, so decided to be at home. Since our home is not too far from church, is the reason my in laws would have decided on a quick detour here. Never the less, I would have to come up with something to serve them because they would be famished, after a long church service.
The previous day, I had watched Jun Tanaka on the show Cooking it, teaching a culinary catastrophe an easy, yet elegant dish, that had a restaurant appeal. I had the ingredients to the dish and thought I'd give it a try and serve my in laws with some style. This is also my entry to the monthly mingle brunch.

Ingredients:
Chicken breasts - 250gms cooked and shredded
Yellow bell pepper - half a pepper julienned
Red bell pepper - half a pepper julienned
Vienna Chicken Sausages - 2-3 diced
Onion - 1 small finely chopped
Ginger - 1 inch finely sliced and cut into thin strips
Garlic - 3-4 pods finely chopped
Soya sauce - 1 1/2 tsp
Sugar - 1tsp
Salt - 1tsp
Coriander leaves  - 1tbs finely chopped
Olive Oil
Salt to taste
Bread - 10 slices

Heat a wok and drizzle in some olive oil. Add in the onion and sugar, saute till translucent pink. Then add the ginger and garlic, saute for about a minute. Add the shredded chicken, sausages, soya sauce and combine very well. Toss in the peppers and coriander leaves and fry for another 3 minutes. Check in on the seasoning, add salt only if required. Take off from the fire and carefully spoon the mixture over a toasted bread.

Toasted Bread
I have cut the bread into circles using a cookie cutter and lightly toasted the bread without butter onto a flat pan/ tava.

Tip: I had cooked the chicken breasts in 1 cup of water, 3 cloves, 1 cinnamon stick, 1 star anise, 1 green cardamom, 1tsp of salt and 1/2tsp of white pepper for 25minutes on slow flame. The reserve stock can be used in making a soup, or to cook basamati rice if anyone is attempting a fried rice/ pulao.