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Thai Light Spicy Chicken & Vegetable Bundle

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      Title: THAI LIGHT SPICY CHICKEN & VEGETABLE BUNDLE
 Categories: Appetizers, Asian, Bon appetit, Thai
      Yield: 6 Servings
 
    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)
  
  Recipe By     : Bon Appetit (August 1996)
 
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