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Receta Thai Light Spicy Chicken And Vegetable Bundles
by Global Cookbook

Thai Light Spicy Chicken And Vegetable Bundles
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Ingredientes

  • 1/3 c. green onions finely minced
  • 1/4 c. fresh cilantro minced
  • 2 Tbsp. fresh cilantro minced
  • 1/4 c. fresh lime juice
  • 3 lrg garlic cloves chopped
  • 2 Tbsp. jalapenos seeded and chopped
  • 2 Tbsp. hoisin sauce
  • 14 1/2 ounce low-sodium chicken broth canned
  • 12 lrg cabbage leaves ribs trimmed
  • 4 ounce green beans trimmed and
  •     thinly sliced
  • 1/2 lb chicken white meat grnd

Direcciones

  1. "Based on the classsic dish called larb, this appetizer is easy to combine."Be generous with the green onion. Combine first 6 ingredients in mediumbowl. Set sauce aside.
  2. Bring broth to boil in large saucepan. Working in abatches, add in cabbageleaves. Cover and simmer till leaves are wilted, about 2 min. Using slotted spoon, transfer leaves to bowl of cool water. Drain leaves; pat dry.
  3. Add in beans to broth in pan; simmer till tender, about 2 min. Using slottedspoon, add in beans to sauce.
  4. Pour off all but 1/4 c. liquid from saucepan. Add in chicken; stir over medium heat till cooked through, breaking up meat with spoon, about 3 min.
  5. Drain chicken; add in to sauce. Season with salt. Cold.
  6. The above can be prepared about 3 hrs ahead. Cover the chicken mix and cabbage leaves separately; chill. Bring to room temperature before makingbundles. No further cooking is required. Just the final assembly.
  7. Place 1 cabbage leaf on work surface. Mound scant 1/4 c. chicken mixturein center of leaf. Mix in 3 sides of leaf; roll up to create bundle.
  8. Repeat withremaining 11 cabbage leaves and chicken mix.