Thai light spicy chicken & vegetable bundle
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
"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)