Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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)

~ - - - - - - - - - - - - - - - - -

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] Nutr. Assoc. : 0 0 0 0 0 0 0 0 2415 3568 0

Recipe By : Bon Appetit (August 1996)

From:how To Boil Water

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