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Title: Chicken Bundles With Vietnamese Dipping Sauce
Yield: 1 Serving

Ingredients

    1/2    lb. boneless; skinless
           -chicken
           breasts
      6    dried Chinese black
           -mushrooms
      1 lg or 2 small heads Boston
           -lettuce
      1    Tbs. canola oil
      2    cloves garlic; minced
      2    scallions; minced
      1    jalapeno chilies (1-2);
           -minced
      2    stalks celery; very finely
           -diced
    1/2 c  water chestnuts; very finely
           - diced
      1 c  mung bean sprouts
      1    Tbs. finely chopped dry
           -roasted peanuts
           (optional)
           salt and freshly ground
           -black peppe
      1 bn fresh mint or cilantro;
           -washed and stemmed
           Vietnamese Dipping Sauce:
    1/4 c  warm water
      3    Tbs. fresh lime juice
      3    Tbs. fish sauce or soy sauce
      1    Tbs. honey
    1/2    carrot; shredded as finely
           as possible
           For the Wok Sauce
      3    Tbs. fresh lime juice
      2    Tbs fish sauce or soy sauce
      4    tsp. honey; or to taste
      2    tsp. cornstarch

Instructions

Wash and dry the chicken breasts and trim off any
fat. Chop the chicken breast as finely as possible with a cleaver. Soak
the mushrooms in hot water to cover for 30 minutes. Drain, stem, and
finely chop the mushrooms. (Save the soaking liquid for later use in
soups.)

Peel 12 large whole leaves off the head of lettuce. (Save any remaining
lettuce for salads.) Arrange the leaves around the outside of a large
platter. Combine the ingredients for the wok sauce in a mixing bowl and
stir until the cornstarch is dissolved.

Heat a non stick wok or frying pan over high heat. Swirl in the oil.
Add the garlic, scallions, and chilies and stir-fry until fragrant but
not brown, about 15 seconds. Add the chicken, celery, water chestnuts,
and black mushrooms and stir-fry until cooked, about 2 minutes. Stir
the wok sauce to redissolve the cornstarch and add it to the chicken
mixture with the bean sprouts. Stir-fry for 1 minute, or until the bean
sprouts are tender but not soft. Remove the wok from the heat and stir
in the peanuts, if desired. Add salt and pepper to taste, and stir in
the mint leaves. Transfer the chicken mixture to a serving bowl and
place it in the center of the platter with the lettuce leaves. ( You
can serve it hot or at room temperature.)

To serve, have each guest place a heaping spoonful of chicken mixture
in a lettuce leaf and fold it up like a blintz. Provide each guest with
a small bowl of the dipping sauce.

173 Calories per serving;
13 G Protein;
5 G Fat;
20 G Carbohydrate;
565 MG Sodium;
27 MG Cholesterol.

VIETNAMESE DIPPING SAUCE

Makes about 1 cup.
Combine the ingredients in a mixing bowl and stir to dissolve the
honey. Divide the sauce among 4 tiny bowls for serving.

30 Calories per serving;
1 G Protein; 0 G Fat;
0 G Saturated Fat;
6 G Carbohydrate;
114 MG Sodium;
2 MG Cholesterol.

High Flavor Low-Fat Chicken c 1996 by Steve Raichlen

WINE RECOMMENDED: Alsacian gewurtztraminer

SPICE RECOMMENDED:Beijing Blast

Copyright c 1995-99 StarChefs. All rights reserved.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 3544 Calories; 220g Fat (51%
calories from fat); 13g Protein; 458g Carbohydrate; 0mg Cholesterol; 128mg
Sodium
Food Exchanges: 1/2 Starch/Bread; 3 Vegetable; 9 Fruit; 43 1/2 Fat; 20
Other Carbohydrates

NOTES : Chef Steve Raichlen: Makes 12 bundles, which will serve 4 to 6 as
an appetizer.

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Preparation Time: 0:00

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