Thai light spicy chicken & vegetable bundle

Yield: 6 Servings

Measure Ingredient
⅓ cup Green onions -- finely
\N \N Chopped
¼ cup Chopped fresh cilantro --
\N \N Plus 2 tablespoons
¼ cup Fresh lime juice
3 larges Garlic cloves -- minced
2 tablespoons Jalapenos -- seeded and
\N \N Minced
2 tablespoons Hoisin sauce
14½ ounce Low-salt chicken broth --
\N \N Canned
12 larges Green cabbage leaves -- ribs
\N \N Trimmed
4 ounces Thin green beans, trimmed --
\N \N Thinly sliced
½ pounds Chicken white meat --
\N \N 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 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) Recipe By : Bon Appetit (August 1996)

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