Shredded Chicken and Shiitake Potato Cakes

Shredded Chicken and Shiitake Potato Cakes

　　Ingredients: 500g potatoes.

　　Seasonings: chicken, shiitake mushrooms, salt, monosodium glutamate (MSG), pepper, chopped scallions, water starch, cooking oil, and appropriate amounts of other seasonings.

　　Cooking method: Pan-fry. Steam and peel the potatoes, then mash them into a paste using a knife or a roller. Mix in an appropriate amount of salt, MSG, and pepper, and knead into a dough-like mixture for the wrapper. Cut the chicken and shiitake mushrooms into shreds, stir-fry them in oil until fragrant, season with salt, MSG, and pepper, thicken with water starch, and pour out onto a plate to set aside as filling. Divide the potato mixture into portions of the desired size, wrap an appropriate amount of filling inside each, roll into balls, then flatten. Pan-fry in a little oil until both sides form a golden crust.

　　Flavor characteristics: Golden color, crispy wrapper, fragrant filling.

　　Technical tips: The potatoes must be mashed smooth without any hard bits. The portions should be evenly sized. The filling should be properly thickened without excess liquid.