New-Potato Goo Lai

• 1 1/2 pounds red-bliss potatoes, peeled and coarsely grated
• 1 teaspoon salt, plus more to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 shallots, peeled and thinly sliced
• 2 cloves garlic, peeled and minced
• 1 large egg, lightly beaten
• 2 scallions, thinly sliced
• 1/2 cup chicken stock
• 1/2 cup chives chopped into 1-inch lengths
• Freshly ground black pepper to taste

1. Place the potatoes in a strainer and rinse under cold water.
2. Sprinkle with the salt, mix well and let stand for 20 minutes.
3. Using your hands, squeeze the excess liquid from the potatoes and lay them on a sheet pan covered with paper towels.
4. Use a fork to separate the strands.
5. Sift the flour over the potatoes and toss to coat completely.
6. Fill the bottom of a steamer with water to almost touch the rack and bring to a boil.
7. Cover the rack with cheesecloth, spread the potatoes on top of it and steam them until they are tender but not mushy, 5 to 7 minutes.
8. Transfer the potatoes to a sheet pan and use a fork to separate the strands.
9. Heat the oil in a large skillet set over medium heat.
10. Add the shallots and garlic and cook for about 2 minutes.
11. Add the egg and cook, stirring, until the egg is set.
12. Add the scallions and stir for 1 minute.
13. Add the potatoes and stock and toss to combine.
14. Cover the skillet and cook until the potatoes are heated through, about 5 minutes.
15. Remove from the heat and stir in the chives.
16. Season to taste with salt and pepper.

redbliss potatoes, salt, allpurpose, olive oil, shallots, garlic, egg, scallions, chicken stock, chives, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5393 (may not work)