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Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe

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This Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) recipe features tender slices of marinated chicken breast, chewy oval-shaped rice cakes, and a medley of shiitake mushrooms, napa cabbage, and baby bok choy. Tossed in a savory, aromatic sauce made from light and dark soy sauce, oyster sauce, and Shaoxing wine, this quick and flavorful stir-fry captures the essence of traditional Chinese comfort food perfect for a satisfying weeknight meal.

Ingredients

Chicken

  • 1 lb chicken breast, thinly sliced
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing wine
  • 1 tablespoon water
  • ½ teaspoon cornstarch

Stir Fry

  • 1 lb oval shaped rice cakes, rinsed
  • 5 cloves garlic, minced
  • 6 shiitake mushrooms, stems removed and thinly sliced
  • 1 cup napa cabbage, thinly sliced
  • 6 bunches baby bok choy, separated into individual leaves
  • 3 stalks green onions, cut into 1 inch pieces
  • ½ cup low sodium chicken broth

Sauce

  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar

Instructions

  1. Marinate the chicken: In a mixing bowl, combine chicken, light soy sauce, Shaoxing wine, water, and cornstarch. Mix well and let it marinate for at least 15 minutes to enhance flavor and tenderness.
  2. Prepare the rice cakes: Rinse fresh or frozen rice cakes under cold water to separate the grains. If using dried rice cakes, soak them in water for at least 3 hours or overnight until softened.
  3. Mix the sauce: In a small bowl, mix together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar until combined. Set the sauce aside.
  4. Cook the chicken: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat until hot. Add the marinated chicken in a single layer and sear each side for 1-2 minutes until cooked through. Remove from the pan and set aside.
  5. Stir-fry the vegetables: In the same wok, heat another tablespoon of oil over medium-high heat. Add garlic, mushrooms, napa cabbage, bok choy, and green onions. Sauté for about 1 minute until vegetables are lightly softened but still crisp.
  6. Add rice cakes and broth: Layer the rinsed rice cakes on top of the vegetables and pour in the chicken broth. Cover the wok and steam for 4 minutes, or until rice cakes are tender and soft.
  7. Add the sauce and chicken: Remove the lid and pour in the prepared sauce along with the cooked chicken. Toss everything together and cook for 2-3 minutes until the sauce thickens and evenly coats the rice cakes and ingredients.
  8. Serve: Serve the stir-fried Shanghai rice cakes hot immediately and enjoy this flavorful, comforting dish.

Notes

  • If using dried rice cakes, soaking overnight yields best texture.
  • Adjust sugar in the sauce to balance saltiness based on your soy sauce choice.
  • You can substitute chicken with pork or tofu for variations.
  • Keep heat at medium-high to ensure quick cooking without burning the sauce.
  • Use a wok or large skillet for optimal stir-fry results.

Find it online: https://oliviabakes.com/stir-fried-shanghai-rice-cakes-chao-nian-gao-recipe/