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Asian Chicken Sausage in Lettuce Leaves

Posted by Peggy on October 12, 2012

Recipe: Chicken Sausage in Lettuce Leaves


  • 4 tablespoons fish sauce (such as nam pla or nuoc nam), divided
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 1 Thai chile or 1/2 serrano chile, with seeds, minced, divided*
  • 1 pound ground chicken, preferably dark meat
  • 1/2 cup minced shallots (about 2 large)
  • 1/4 cup oyster sauce
  • 1 tablespoon all-purpose flour
  • 1 garlic clove, minced
  • 3 tablespoons vegetable oil, divided
  • 1 head Bibb or romaine lettuce, leaves separated
  • Thinly sliced scallion (optional)


  1. To make a dipping sauce, combine 2 tablespoons fish sauce, lime juice, sugar, half of chile and seeds, and 2 tablespoons water in a small bowl. Whisk to blend; set aside.
  2. Combine remaining 2 tablespoons fish sauce, remaining chile and seeds, chicken, shallots, oyster sauce, flour, and garlic in a medium bowl; mix until all ingredients are evenly incorporated. Using damp hands (to prevent the chicken mixture from sticking to your hands while forming the patties), shape chicken sausage mixture into eight 3-inch-diameter patties (scant 2 1/2 oz. each). Place patties on a plate. Cover and chill for 30 minutes to allow flavors to meld.
  3. Heat 1 & 1/2 tablespoons oil in a medium heavy skillet over medium-high heat. Add 4 chicken sausage patties and cook until browned and cooked through, 3-4 minutes per side. Repeat with remaining patties, adding oil to pan as needed.
  4. Place each patty in a lettuce leaf. Garnish with sliced scallion, if using. Serve wraps with dipping sauce.

*Use plastic gloves when handling hot peppers, and omit the seeds if you prefer a milder dish.

Number of servings (yield): 2-3

Time: 25 minutes

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