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)