INGREDIENTS:
- 1 lb. ground chicken
- 2/3 cup cooked brown rice
- 1 tbsp. oyster sauce
- 2 tsp. soy sauce
- 1/8 rounded cup chopped cilantro
- 1 large clove garlic, minced
- 2 rounded tsp. minced ginger
- 1/2 tsp. sugar
- 1/2 tsp. black pepper
- 1 egg
- 1 tbsp. olive oil
- 1 tbsp. soy sauce
- 1 1/2 tsp. sugar
- 1 tbsp. rice wine vinegar
- 1/3 cup oyster sauce
- 12 large lettuce leaves
- Pickled Carrots and Daikon
- fresh cilantro
- Combine all of the sausage ingredients 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 mixture across a small sheet of plastic wrap. Cover mixture with plastic wrap as you roll and tuck it into the desired dimension.
- Preheat a large non-stick skillet on medium heat. Add oil. Uncover and roll each sausage into the skillet, using hands or spatula to reshape it if necessary once in the pan. Cook for 8 to 10 minutes total, or until the center is no longer pink, turning over half way 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 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.
Source: In Good Flavor
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