Remove the core and outer leaves from the cabbage.

Separate the remaining cabbage leaves.

Blanch the cabbage leaves in salted boiling water for 2 minutes to soften.

Cool the blanched leaves in cold water and drain.

In a food processor, combine garlic, ginger, spring onions, coriander, chili, fish sauce, and salt.

Process until finely chopped.

Add chicken, water chestnuts, lime zest and juice, and sesame oil to the food processor.

Pulse until a minced meat consistency is achieved.

Place a spoonful of the chicken mixture onto one end of each cabbage leaf.

Fold the sides of the cabbage leaf inward.

Roll up the cabbage leaf to form a parcel.

Rub a steamer with olive oil to prevent sticking.

Place the cabbage parcels in the steamer.

Steam over boiling water for about 6 minutes, or until the chicken is cooked through.

Check for doneness by cutting one parcel in half to ensure the heat has penetrated.