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Thai Light Spicy Chicken & Vegetable Bundleappetizers, thai, asian 1/3 cup green onions -- finely 1 chopped 1/4 cup chopped fresh cilantro -- 1 plus 2 tablespoons 1/4 cup fresh lime juice 3 large garlic cloves -- minced 2 tablespoon jalapenos -- seeded and 1 minced 2 tablespoon hoisin sauce 14 1/2 oz low-salt chicken broth -- 1 canned 12 large green cabbage leaves -- ribs 1 trimmed 4 oz thin green beans, trimmed -- 1 thinly sliced 1/2 lb chicken white meat -- 1 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 1/4 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 1/4 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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