Rice Cake Stir Fry (Chao Nian Gao)
A delicious and authentic desserts and sweet soups recipe for Rice Cake Stir Fry (Chao Nian Gao), prepared with traditional seasonings and techniques.
Ingredients
- • 8 oz chicken breast (thinly sliced against the grain (or thigh))
- • 2 teaspoons Shaoxing wine ((or dry sherry))
- • 1/2 teaspoon salt
- • 1/2 teaspoon cornflour
- • 2 tablespoons oyster sauce
- • 1 tablespoon Shaoxing wine ((or dry sherry))
- • 1 tablespoon light soy sauce
- • 1 teaspoon dark soy sauce ((Optional) (*Footnote 1))
- • 1 teaspoon sugar
- • 12 oz baby bok choy (cut to bite-size pieces (see the video below for the cutting method))
- • 2 eggs (beaten)
- • 2 tablespoons peanut oil
- • 2 spring onions (sliced)
- • 1 tablespoon ginger (minced)
- • 4 cups rice cake (sliced (pre-soak if using dried) (*Footnote 2))
- • 1/2 cup chicken broth ((or water))
Preparation Steps
(Optional) If using dried rice cakes, pre-soak them in water for about 3 hours or overnight in the fridge. Once done, separate the rice cakes with your hands so they're not stuck together.
Add the chicken in a medium-sized bowl along with the marinating ingredients. Mix well with your hand so the chicken is coated evenly.
Mix the sauce ingredients together in a small bowl and set aside.
Heat 1/2 tablespoon of oil in a large frying pan until hot. Add the beaten eggs. Cook for 30 seconds until the bottom is set, then scramble until the eggs are just cooked. Transfer to a plate and set aside.
Add 1 tablespoon of oil to the pan and spread out the chicken with minimal overlap. Let cook without moving until the bottom turns light golden, 30 seconds. Flip to cook the other side until just turning white, another 30 seconds or so. Transfer the chicken to a plate and set aside.
Add the remaining 1/2 tablespoon and the rice cake. Stir a few times and spread the rice cake into one layer. Pour in the chicken broth. Cook over low heat for 1 minute. Uncover and add the baby bok choy. Cover and cook for another minute, until the rice cake just turned tender and the bok choy is not quite cooked.
Add the spring onions and ginger. Give it a quick stir.
Pour in the sauce. Stir and cook for 1 minute.
Add back the cooked chicken and eggs. Cook and stir until the sauce is absorbed. Serve hot as a main dish.