Crispy Tortilla Chicken Cake w/h French Dressing Creme Fraiche (Non-Fried Recipe)

Ingredient of chicken cake for 2 portions
400 gr of minced chicken
2 tbsp of oyster sauce
2 tbsp of heavy cream or milk
2 tbsp of seasoning sauce
1 tbsp of sesame oil
1 tsp of melted palm sugar
0.5 tsp of garlic powder
1 tsp of black pepper
1 tbsp of cassava flour/ cornstarch
2 tbsp of vegetable oil
100 gr of original favored tortilla chip, ground

For french dressing
200 ml (2 dl) of creme fraiche
2 tbsp of french dressing
30 gr of boiled mixed diced carrot, corn and green pea

How to make

1. Preheat the oven to 200 C. Put a baking sheet on a baking tray.
2. For chicken cake, mix all ingredients, except tortilla chip. Knead until it combines well and become sticky dough. 
3. Divide the marinated chicken into 6 balls.
4. Lay each ball in ground tortilla chip and scoop some over to cover the top.
5. Set each ball on the baking tray and bake for 35-40 minutes. 
6. For the dressing, mix creme fraiche and french dressing well. Then add the mixed vegetable to be mixed in.