Name: Meatballs with Cabbage
Yield: 15 servings
Cuisine: Filipino
Ingredients: For the meatballs; 9 oz (250 g) ground chicken; 4 tbsp (60 ml) water; 4 tbsp (30 g) all-purpose flour; 1 pc egg, beaten; 1/2 tsp grated ginger; 2 tbsp (10 g) chopped kuchay (Chinese chives); 1/2 cup + 2 tbsp (90 g) coarsely chopped singkamas (jicama); 1/2 cup (60 g) chopped Chinese cabbage (white part only); 1/4 cup (35 g) chopped onion; 2 tbsp (30 ml) Mama Sita's Oyster Sauce; 1/4 tsp ground black pepper; salt to taste; cooking oil, for frying; 6 pcs (100 g) Chinese cabbage leaves; For the sauce; 2 cups (500 ml) water; 2 tsp grated ginger; 2 tsp sugar; 4 tbsp (60 ml) Mama Sita's Oyster Sauce; 1 1/2 tbsp cornstarch, dissolved in 1 1/2 tbsp water

Instructions

Make the meatballs

In a bowl, combine all ingredients except for the whole Chinese cabbage leaves and cooking oil. Mix well and form into 2-inch balls.
Fry in hot oil until golden, about three minutes. Drain.
Arrange the meatballs on a plate and steam for 15 to 20 minutes.
Add in the Chinese cabbage and cook for another three minutes.

Make the sauce

In a small saucepan, combine all the sauce ingredients together with any liquid gathered from steaming the meatballs. Bring to a boil.
Cook for another five minutes or until sauce has thickened.
Pour the sauce over the meatballs and serve hot.