Thai Light Spicy Chicken and Vegetable Bundles

         Yield: 6 Servings
Categories: Asian, Appetizers

1/3 c Green onions; finely chopped 1/4 c Chopped fresh cilantro; -plus 2 tablespoons 1/4 c Fresh lime juice 3 lg Garlic cloves; minced 2 tb Jalapenos; seeded and minced 2 tb Hoisin sauce H 14 1/2 oz Low-salt chicken broth; -canned 12 lg Green cabbage leaves; ribs -trimmed 4 oz Thin green beans, trimmed; -thinly sliced 1/2 lb 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 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) Posted to MC-Recipe 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 Five-Vegetable Stir-fry ( Herbal Iced Tea ) Orange-Blossom Oranges [776 total cals; 90 g or 12% fat]