Collaboration With DAIGO / Crispy Potato Balls #shorts

2


2150g
75g
1/3

3

A100110ml
A80g
A1
A1
A2
A
B1/2
B1/2
B1/4
B1/4


28
1/3
1.5
A
B
18170


===

Crispy Potato Balls
Servings: 2

INGREDIENTS
2 potatoes (150g)
75g group chicken
1/3 teaspoon salt
Pepper, as needed
3 strings scallions (chopped)
Vegetable oil (for frying), as needed
A
100 to 110ml water
80g flour
1 tablespoon potato starch
1 tablespoon vegetable oil
2 teaspoons baking powder
Salt, as needed
B
1/2 chili pepper
1/2 black pepper
1/4 teaspoon salt
1/4 teaspoon Szechuan pepper

PREPARATION
1. Peel and cut the potatoes into 2cm dices. Boil in a pot for 8 minutes.
2. When the water in the pot (1) is reduced to 1/3, add the chicken. Mash the potatoes while stir flying. Cook off the water. Season with salt and pepper. Add chopped scallions.
3. Put and flatten the mashed potatoes (2) on the tray lined with a food wrap. Let them cool.
4. Mix all of the ingredients A in a bowl.
5. Mix all of the ingredient B in a bowl.
6. Cut the potatoes (3) into 18 pieces and form balls. Dip them in (4) and fry in the oil (170C/ 338F) until golden.
7. Put potato balls in a plate. Add (5) on top.
8. Enjoy!

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