Description
Homemade chicken sausage, pickled carrots and daikon, and cilantro wrapped in lettuce leaves. Serve with Soy-Oyster Dipping Sauce. A light and healthy summer meal.
Ingredients
- FOR THE SAUSAGE:
- 1 pound Ground Chicken
- ⅔ cups Cooked Brown Rice
- 1 Tablespoon Oyster Sauce
- 2 teaspoons Soy Sauce
- ⅛ cups Rounded, Cup Chopped Cilantro
- 1 clove (Large) Garlic, Minced
- 2 teaspoons (Rounded) Minced Fresh Ginger
- ½ teaspoons Sugar
- ½ teaspoons Black Pepper
- 1 whole Egg
- 1 Tablespoon Olive Oil
- FOR THE DIPPING SAUCE:
- 1 Tablespoon Soy Sauce
- 1-½ teaspoon Sugar
- 1 Tablespoon Rice Wine Vinegar
- ⅓ cups Oyster Sauce
- FOR WRAPPING
- 12 whole Large Lettuce Leaves
- Pickled Carrots And Daikon (see My Tasty Kitchen Recipe Box)
- Fresh Cilantro
Preparation
Combine all of the sausage ingredients (except the oil) in a medium mixing bowl mix until blended. The sausage mixture will be sticky. Shape into four sausage links approximately 1″ x 8″. To form each sausage, line up 1/4 of the mixture across a small sheet of plastic wrap. Cover mixture with plastic wrap as you roll and tuck it into the desired dimension (see website for image).
Preheat a large non-stick skillet on medium heat. Add oil. Uncover and roll each sausage into the skillet, using your hands or a spatula to reshape if necessary once in the pan. Cook for 8 to 10 minutes total, or until the center is no longer pink, turning them over halfway through. The sausages will not be completely round as they flatten during cooking.
To make the dipping sauce, whisk soy sauce, sugar, and rice wine vinegar until sugar dissolves. Add oyster sauce and whisk to combine.
To serve, cut each sausage into thirds. Place on a lettuce leaf. Add desired amount of Pickled Carrots and Daikon, cilantro, and dipping sauce. Roll up lettuce into a log. Enjoy with addition dollop of dipping sauce if desired.
Serves 2 as a main course and 4 as an appetizer.
