Recipe - Thai Light Spicy Chicken And Vegetable Bundles

1/3 cup Green onions; finely chopped
One fourth cup Chopped fresh cilantro;
plus 2 tablespoons
One fourth cup Fresh lime juice
3 lg Garlic cloves; minced
2 tablespoon Jalapenos; seeded and minced
2 tablespoon Hoisin sauce
H
14 One half ounce Lowsalt chicken broth;
canned
12 lg Green cabbage leaves; ribs
trimmed
4 ounce Thin green beans, trimmed;
thinly cut or sliced up
One half pound 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 One fourth 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 One fourth 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 MCRecipe Digest V1 #179

Date: Thu, 1 Aug 1996 17:29:01 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
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
FiveVegetable Stirfry
( Herbal Iced Tea )
OrangeBlossom Oranges
[776 total cals; 90 g or 12% fat]