Thai Light Spicy Chicken And Vegetable Bundle

Recipe Ingredients

1/3 cup	20g / 0.7oz	Green onions - finely chopped
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
1/4 cup	59ml	Fresh lime juice
3 cups	279g / 9.8oz	Garlic cloves - minced (large)
2 tablespoons	30ml	Jalapenos - seeded and
1		Minced
2 tablespoons	30ml	Hoisin sauce
1		Low-salt chicken broth
12		Green cabbage leaves - ribs trimmed (large)
1		Green beans - trimmed --thinly sliced
1/2 lb	227g / 8oz	Chicken white meat --
1		Ground

Recipe Instructions

"Based on the classic 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 batches, 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.

Source:
Bon Appetit (August 1996)

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