Thai Light Spicy Chicken & Vegetable Bundle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Green onions, finely
Chopped,
1/4 cup: Chopped fresh cilantro --,
Plus 2 tablespoons,
1/4 cup: Fresh lime juice,
3 large: Garlic cloves, minced
2 tbsp: Jalapenos, seeded and
Minced,
2 tbsp: Hoisin sauce,
14 1/2 ounce: Low-salt chicken broth --,
Canned,
12 large: Green cabbage leaves, ribs
Trimmed,
4 ounce: Thin green beans, trimmed --
Thinly sliced,
1/2 lbs: Chicken white meat --,
Ground,
Directions:
"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)
Source from luhu.jp
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)
Source from luhu.jp