Equipment needed:

• Steamer
• Chopsticks
• Non-stick pan

Ingredients:

• 1 dozen cabbage leaves (palm size)
• 1 cup ground chicken 
• 1 egg (beaten)
• 1/3 cup minced carrots
• 1/3 cup minced singkamas
• 2 tbsp minced garlic
• 2 tbsp vegetable oil 
• 1 tbsp fresh wansoy 
• Seaweed salt
• Pepper

Dipping sauce:

• 1/3 cup freshly squeezed orange juice
• 1 tsp healing galing honey
• 1 tbsp minced spring onion
• Seaweed salt
• Pepper

Procedure:

• In a non-stick pan, sauté garlic and carrots in vegetable oil over low-medium heat.
• Add ground chicken sauté until half cooked and season with seaweed salt and pepper.
• Transfer chicken mixture in a small container and let it cool.
• Once chicken is in room temperature, add the rest of the ingredients: wansoy, singkamas and beaten egg (just enough to bind the chicken)
• Wrap in cabbage leaves and steam for 7-10 minutes.
• While waiting, make the dipping sauce by combining orange juice, honey, & spring onion. Season accordingly. 
• Serve in a rectangular plate and flood the rolls with the dipping sauce.