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Method :
Mince chicken
fillets. Mix in marinade and stir until sticky. Chop water chestnuts
with rinsed preserved Tianjian cabbage. Freeze until firm. Divide into 8
equal portions. Grate potato thickly and stir in 1/2 tsp of salt. Let is
sit for 30 minutes. Rinse well and squeeze out excess water. Set aside.
Divide chicken paste (from step 1) into 8 equal portions. Stuff one
portion of chicken with one portion of preserved Tianjian cabbage
mixture (from step 2). Shape into croquettes. Roll each in grated potato
to coat evenly. Deep fry in medium hot oil until crispy and golden.
Serve
croquettes with tomato ketchup or Worcestershire sauce to enhance the
flavor. Grated potato should be rinsed well to remove the starch and
prevent discoloring.
Serves 4 - 6
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