Shanghai Rice Cake Stir-fry w/ Shepherd's Purse
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
332 kcal
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Course
Main Course
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Cuisine
Chinese
Shanghai Rice Cake Stir-fry w/ Shepherd's Purse
Description
This recipe combines marinated chicken breast strips with shepherd's purse, an Asian green vegetable, and chewy rice cakes typical in Chinese cuisine. The chicken is tempered with cornstarch, Shaoxing wine, sesame oil, white pepper, and salt, enhancing its tenderness and flavor. Stir-frying in a wok over high heat cooks the chicken quickly.
After the chicken and greens are briefly cooked, rice cakes are layered above them with a splash of water or chicken stock and covered to steam. The rice cakes soften and absorb the cooking juices while maintaining a pleasant chewiness. The short steaming time ensures the greens remain vibrant and don't turn yellow.
Serve immediately after combining all ingredients, preserving the contrasts of tender chicken, fresh greens, and soft but not soggy rice cakes.
Ingredients
To marinate the chicken:
- 6 oz. chicken breast (170g, cut into very small, thin strips)
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine
- ½ teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
For the rest of the dish:
- 2 tablespoons neutral cooking oil generic cooking oil
- 1/3 lb. shepherd's purse 150g, washed, liquid squeezed out, and finely chopped; can be substituted w/ fresh spinach, finely chopped, frozen
- 1/3 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 12 oz. rice cakes (thawed, rinsed)
- ½ cup water 120 ml, or chicken stock
Instructions
- Combine the chicken and marinade ingredients in a bowl and set aside. Prepare the rest of your ingredients.
- When you're ready to cook, heat the oil in a wok over high heat. Stir-fry the chicken until opaque. Add the shepherd’s purse (or spinach), salt, white pepper, and sesame oil. Stir-fry for 30 seconds. Add the rice cakes on top of the meat and veg (the rice cakes shouldn't be directly touching the surface of the wok), along with the water or chicken stock.
- Cover the wok and let it cook for 2-3 minutes (not too long, or the greens will turn yellow and the rice cakes will be soggy). Once the rice cakes have softened, mix everything together and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 484mg | 20% |
| Potassium | 368mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3557IU | 71% |
| Vitamin C | 11mg | 12% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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