Ingredients:
Chicken Breast-500 gm, Cream Crackers-6 to 8 pcs, Sengkuang (Yam Bean）-100 gm, Carrot-1/2 pc, Spring Onion-as needed, Garlic-1 pc, Shallots-3 to 4 pcs, Tapioca Flour-2 tbsp, Cooking Oil-1 tbsp / 15ml,
Sesame Oil-1 tsp / 5ml, Soy Sauce-1 tbsp / 15ml, Salt-as needed, Pepper Powder-as needed, Egg-1pc
Methods：
1. Place the cream crackers in the Dry Grinder Jug of the i-Processor, and pulse several times until evenly crushed. Pour out and set aside.
2. Add the chicken breast to the Dry Grinder Jug of the i-Processor, and pulse several times to mince. Then add the egg, cooking oil, sesame oil, soy sauce, tapioca flour, salt, and pepper powder. Pulse until evenly mixed, then pour out and set aside.
3. Place the peeled and chopped sengkuang, carrots, garlic, shallots, and spring onions in the Dry Grinder Jug. Pulse several times until evenly minced.
4. Mix the minced chicken, vegetables, and crushed cream crackers until well combined.
5. Use the Induction stove, heat up the oil over medium heat at level 5. At the same time, shape the meat mixture into meatballs.
6. Once the oil is hot, reduce the heat to medium-low at level 3, and fry the meatballs.
7. After the meatballs have firmed up, flip them and fry until golden brown and cook through. Then, remove and drain the excess oil.
8. Serve with chili sauce / Thai chili dipping sauce. Enjoy!
材料：
鸡胸肉-500gm、梳打饼-6至8片、沙葛-100gm、红萝卜-半条、青葱-适量、蒜头-1粒、红葱头-3至4粒、木薯粉-2汤匙、食油-1汤匙/ 15ml、麻油-1茶匙/ 5ml、生抽-1汤匙/ 15ml、盐-适量、胡椒粉-适量、鸡蛋-1粒
做法：
1. 梳打饼加入 i-Processor 干磨杯，按数次 Pulse 键直到均匀打碎后倒出待用。
2. 鸡胸肉加入i-Processor 干磨杯，同样按数次 Pulse 键打碎，然后加入鸡蛋、食油、麻油、生抽、木薯粉、盐、胡椒粉打至均匀混合后，倒出待用。
3. 将已经去皮切块的沙葛、红萝卜、蒜头、红葱头、青葱，同样按数次 Pulse 键直到均匀打碎即可。
4. 将打碎后的鸡肉、蔬菜和梳打饼混合拌匀即可。
5. 使用Induction，设定中火5号，热油。同时将肉泥挤成肉丸状准备下炸。
6. 油热后，设定中小火3号，将肉丸放入锅中油炸。
7. 等肉丸定型后再翻拌炸至金黄熟透，捞出沥干即可。
8. 再搭配辣椒或泰式辣椒蘸酱，开动！