Chicken Cabbage Rolls Beijing

  • Yield: servings


1pound ground chicken
1-- red bell pepper, diced
1-- garlic clove, minced
1tablespoon minced or grated fresh ginger
1tablespoon Asian sweet chili sauce
1tablespoon Asian fish sauce
2teaspoons toasted sesame oil
1/4 to 1/2teaspoon crushed red pepper
1tablespoon canola oil
1-- Asian pear, peeled and diced
3-- green onions, thinly sliced
2tablespoons oyster sauce
2tablespoons julienned fresh basil
2tablespoons julienned fresh mint
2tablespoons sesame seeds, lightly toasted
16-- Napa (Chinese) cabbage leaves, about 1 head, chilled
-- Optional accompaniment: whole mint and basil leaves


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).