8-10 baby potatoes
1 small carrot
6 pieces button mushroom , halve
some chopped onion
1 clove garlic , coarsely chopped
1/4 cup milk
1/4 cup water
1 stalk Chinese celery , sectioned
1 tsp chicken powder , some brown sugar
1/2 tsp constarch & 1 T water , mix together
200 grams chicken fillet , minced/ground
2 T grated cheddar cheese
2 T panko / Japanese-style breadcrumbs
1 T cilantro , chopped
1 1/2 T cornflour
some salt and white pepper to taste
* Mix ingredients above and let it rest for a while . Form into balls and pan-fry until golden brown . Set aside .
* Boil baby potatoes for 20 minutes and add the carrot in the last 5 minutes . Drain and let cool , then peel the skin , cut potatoes in half and chop the carrot .
* Pour some oil in the pan , fry the mushrooms until golden brown , transfer to a plate . Keep warm .
* In the same pan , stir fry the onion until slightly soft then add in the garlic , fry until fragrant . Add the potatoes , carrot , mushrooms and the meatballs , stir to combine and pour in the water . Add in the chicken powder and sugar , mix thoroughly . Cover and simmer until half of the liquid evaporates , then pour in the milk and adjust taste . Let it simmer for few minutes and add in the celery , stir well to combine , add in the cornstarch mixture , give it a good stir until mixtures thickens . Dish up .