Stir-fried Shanghai rice cakes 炒年糕 (Chao Nian Gao)
Chewy and sticky oval rice cakes tossed in a savory Asian soy based sauce! These rice cakes are great at absorbing sauce when sauce is added! This is a popular dish eaten often during Chinese New Year symbolizing good luck and fortune for the new year but you can make it year round!
Servings 6 servings
Ingredients
- 16 oz Chinese oval rice cakes
- 2 tablespoons oil
- 4 cups bok choy chopped
- 1 lb chicken breast sliced
Stir-fried sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese black vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic minced
Instructions
- If using dried rice cakes, soak them in a large bowl of warm water for 15 mins or overnight in the fridge.
- Mix together stir-fried sauce and leave to side. Chop up bok choy and slice chicken breast.
- Preheat a large pan to medium heat with olive oil. Add bok choy to cook until softened, about 2-3 minutes. Remove from pan, then add more oil to pan to cook chicken.
- Add bok choy back in with drained rice cakes, add sauce to mix until combined. Cook until rice cakes are softened, about 2 minutes!