You are here: Home » Recipes » Chicken Cabbage Rolls Beijing Chicken Cabbage Rolls Beijing Yield servings PrintEmail Ingredients 1 pound ground chicken1 -- red bell pepper, diced1 -- garlic clove, minced1 tablespoon minced or grated fresh ginger1 tablespoon Asian sweet chili sauce1 tablespoon Asian fish sauce2 teaspoons toasted sesame oil1/4 to 1/2 teaspoon crushed red pepper1 tablespoon canola oil1 -- Asian pear, peeled and diced3 -- green onions, thinly sliced2 tablespoons oyster sauce2 tablespoons julienned fresh basil2 tablespoons julienned fresh mint2 tablespoons sesame seeds, lightly toasted16 -- Napa (Chinese) cabbage leaves, about 1 head, chilled -- Optional accompaniment: whole mint and basil leaves Instructions In a mixing bowl combine ground chicken, bell pepper, garlic, ginger, chili sauce, fish sauce, sesame oil and red pepper, blending well. Heat a large skillet over medium-high heat; add the canola oil. When oil is hot add the chicken mixture, stirring to break up into small crumbles, until cooked through and lightly browned, about 8 to 10 minutes. Remove from heat; add the Asian pear, green onions, oyster sauce and herbs, blending well. Spoon the chicken mixture into an attractive serving bowl; sprinkle with sesame seeds. Place bowl on a platter surrounded by cabbage leaves. To eat, spoon the chicken mixture into the cabbage leaves, then roll up and eat (best served with plenty of napkins). If desired, place additional whole mint and basil leaves on the platter for adding to the wraps. Yield: 4 main dish servings (or 8 to 10 appetizer servings).