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Title: THAI LIGHT SPICY CHICKEN AND VEGETABLE BUNDLE
Categories: Appetizers, Asian
Yield: 6 servings
1/3 c Green onions -- finely
Chopped
1/4 c Chopped fresh cilantro --
Plus 2 tablespoons
1/4 c Fresh lime juice
3 lg Garlic cloves -- minced
2 tb Jalapenos -- seeded and
Minced
2 tb Hoisin sauce
14 1/2 oz Low-salt chicken broth --
Canned
12 lg Green cabbage leaves -- ribs
Trimmed
4 oz Thin green beans, trimmed --
Thinly sliced
1/2 lb Chicken white meat --
Ground
"Based on the classsic dish called larb, this
appetizer is easy to put= together." Be generous with
the green onion. Combine first 6 ingredients in
medium= bowl. Set sauce aside. Bring broth to boil in
large saucepan. Working in abatches, add cabbage=
leaves. Cover and simmer until leaves are wilted,
about 2 minutes. Using= slotted spoon, transfer leaves
to bowl of cold water. Drain leaves; pat= dry. Add
beans to broth in pan; simmer until tender, about 2
minutes. Using= slotted spoon, add beans to sauce.
Pour off all but 1/4 cup liquid from saucepan. Add
chicken; stir over= medium heat until cooked through,
breaking up meat with spoon, about 3= minutes. Drain
chicken; add to sauce. Season with salt. Cool. The
above can be prepared about 3 hours ahead. Cover the
chicken= mixture and cabbage leaves separately; chill.
Bring to room temperature= before making bundles. No
further cooking is required. Just the final=
assembly. Place 1 cabbage leaf on work surface. Mound
scant 1/4 cup chicken= mixture in center of leaf. Fold
in 3 sides of leaf; roll up to form bundle.= Repeat
with remaining 11 cabbage leaves and chicken mixture.
2 rolls per serving 184 cals (total fat 5 g)
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Serving Ideas : Cellophane noodles; black sesame
seeds, lime wedges.
NOTES : Lane Crowther's Thai Light Menu For Six Spicy
Chicken and Vegetable Bundles Sea Bass with Curry and
Ginger Five-Vegetable Stir-fry ( Herbal Iced Tea )
Orange-Blossom Oranges [776 total cals; 90 g or 12%
fat] Nutr. Assoc. : 0 0 0 0 0 0 0 0 2415 3568 0
Recipe By : Bon Appetit (August 1996)
From:how To Boil Water
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