| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Asian | Appetizers, Asian | 6 | Servings |
INGREDIENTS
| 1/3 | c | Green onions, finely chopped |
| 1/4 | c | Chopped fresh cilantro |
| plus 2 tablespoons | ||
| 1/4 | c | Fresh lime juice |
| 3 | Garlic cloves, minced | |
| 2 | T | Jalapenos, seeded and minced |
| 2 | T | Hoisin sauce |
| H | ||
| 14 1/2 | oz | Low-salt chicken broth |
| canned | ||
| 12 | Green cabbage leaves, ribs | |
| trimmed | ||
| 4 | oz | Thin green beans, trimmed |
| thinly sliced | ||
| 1/2 | lb | Chicken white meat, ground |
INSTRUCTIONS
"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]
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Nutrition (calculated from recipe ingredients)
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Calories: 679
Calories From Fat: 333
Total Fat: 36.9g
Cholesterol: 109.2mg
Sodium: 406.6mg
Potassium: 634.7mg
Carbohydrates: 50.6g
Fiber: 3.3g
Sugar: 4.2g
Protein: 34g