Thai light spicy chicken and vegetable bundles

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Green onions; finely chopped
¼ cup Chopped fresh cilantro; plus 2 tablespoons
¼ cup Fresh lime juice
3 larges Garlic cloves; minced
2 tablespoons Jalapenos; seeded and minced
2 tablespoons Hoisin sauce
14½ ounce Low-salt chicken broth; canned
12 larges Green cabbage leaves; ribs trimmed
4 ounces Thin green beans, trimmed; thinly sliced
½ pounds Chicken white meat; ground

Directions

H

"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 ¼ 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 ¼ 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) Posted to MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 17:29:01 -0700 (PDT) From: PatH <phannema@...>

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]

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