1 c. cooked chicken meat
2 eggs plus 1 egg with
? c. cooked egg scramble then cut into long strip
? kg apulid or water chestnut, chopped
4 slice cooked ham, in long thin strip
? cooked ham, chopped
5 kg hot chicken broth
1 egg white
14 cabbage leaves
1 tbsp. cornstarch
salt to taste
1 ? tbsps. onion, chopped

Procedures :
Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, and salt. Blend well. Parboil cabbage leaves. Remove the midrib. On each piece of cabbage leaf, spread about 2 tbsps. of mixture, arrange ham and fried egg at the center and roll. Steam for 15 minutes, the cut into 1? pieces. Arrange compactly in a cup. Pour chicken stock. Serve seasoned with salt.
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Category : Soups

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