Rice Cake Stir Fry (炒年糕, Chao Nian Gao)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
482 kcal
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Course
Main Course
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Cuisine
Chinese
Rice Cake Stir Fry (炒年糕, Chao Nian Gao)
Description
Rice Cake Stir Fry (炒年糕, Chao Nian Gao) blends tender slices of marinated chicken breast with chewy rice cakes and crisp baby bok choy. The sauce combines oyster sauce, light and dark soy sauces, Shaoxing wine, and sugar, creating a flavorful coating. Beaten eggs cooked separately add softness and contrast to the dish.
The cooking method involves stir-frying the chicken until lightly golden, then adding rice cakes and vegetables to absorb the sauce flavors. This process yields tender chicken pieces, pleasantly chewy rice cakes, and crisp greens, making each bite varied and satisfying.
This dish serves well as a main course accompanied by plain rice or simple soups. The use of traditional ingredients like Shaoxing wine and oyster sauce reflects classic Chinese cooking elements.
Dark soy sauce adds a richer color but can be omitted without affecting taste significantly. If using frozen rice cakes, cooking them directly without thawing is possible, simplifying preparation.
Ingredients
Marinating
- 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 cornstarch
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce light
- 1 teaspoon dark soy sauce (Optional) (*Footnote 1)
- 1 teaspoon sugar
Stir Fry
- 12 oz baby bok choy , cut to bite-size pieces (see the video below for the cutting method)
- 2 egg beaten
- 2 tablespoons peanut oil
- 2 green 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)
Instructions
- (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 skillet 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 green onion 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.
Notes
- Dark soy sauce contributes color to the dish but can be left out without affecting flavor.
- If using frozen rice cakes, there's no need to thaw before cooking; they can be added directly to the stir fry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 482kcal | 24% |
| Carbohydrates | 68.1g | 23% |
| Protein | 23.7g | 47% |
| Fat | 12.8g | 20% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 115mg | 38% |
| Sodium | 1047mg | 44% |
| Potassium | 615mg | 13% |
| Fiber | 4.4g | 18% |
| Sugar | 3.9g | 8% |
| Calcium | 125mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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