5 from 10 votes
Stir-Fried Rice Cakes (Chao Nian Gao/炒年糕)
The Stir-Fried Rice Cakes recipe features soft, chewy rice cakes quickly seared with marinated chicken, shiitake mushrooms, and bok choy, all brought together with a soy-based sauce punctuated by garlic, ginger, and sesame oil. The dish balances tender protein and vegetables with the familiar sticky texture of rice cakes, accented by savory and mildly peppery seasoning. This recipe is adaptable with various proteins and mushrooms and serves as a hearty, textured stir-fry meal.
Prep Time
12 mins
Additional Time
6 mins
Total Time
18 mins
Servings:
4
Calories:
469 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 lb rice cakes sliced
For the chicken
- 1 piece chicken breast sliced (see note 1 & 2)
- ½ tablespoon cornstarch
- ½ tablespoon Shaoxing rice wine
- 1 tablespoon water
- 1 tablespoon neutral cooking oil divided
For stir-frying
- 1 tablespoon neutral cooking oil
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 8 piece shiitake mushrooms sliced (see note 3)
- 2 head bok choy chopped
- ½ cup stock or water (see note 3, unsalted
- 1 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground white pepper
- ⅛ teaspoon salt or to taste
Instructions
Prepare the Rice Cakes
- If using chilled or frozen rice cakes: Rinse them under warm water to separate the pieces (No soaking or thawing needed). Drain Well.
- If using dried rice cakes: Soak them in water as per package directions until soft. Drain thoroughly.
Cup of Yum
Cook the Chicken
- In a bowl, mix chicken slices with cornstarch, Shaoxing rice wine, and water until the chicken absorbs the mixture. Stir in ⅓ tablespoon of oil to coat the meat, then let it sit for 10 minutes.
- Pour the remaining ⅔ tablespoon of oil into a hot wok/skillet, and spread the chicken in one layer. Sear over medium-high heat until the underside is golden, then stir to cook the other side until no pinkness remains. Dish out the chicken and set aside.
Stir-fry the Dish
- Add another tablespoon of oil, then ginger and garlic. Sizzle them until fragrant. Stir in shiitake mushrooms and toss for 30 seconds. Then Bok Choy goes in.
- Place drained rice cakes on top of the vegetables. Pour in stock or water and bring it to a gentle simmer.
- Turn the heat to low and cover with a lid. Leave to steam for about 3 minutes until the rice cakes are cooked through yet remain a chewy texture.
- Return the chicken to the wok, along with the seasonings: light soy sauce, dark soy sauce, white pepper, sesame oil, and salt. Turn the heat up to high and toss until there is little liquid can be seen. Dish out and serve immediately.
Notes
- Chicken thighs or other proteins like pork, beef, lamb, shrimp, eggs, or smoked tofu can replace chicken breast.
- If using dried shiitake mushrooms, soak them in hot water for about 30 minutes before use; keep the soaking water to substitute part of the stock or water.
Nutrition Information
Serving
1serving
Calories
469kcal
(23%)
Carbohydrates
67g
(22%)
Protein
25g
(50%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
36mg
(12%)
Sodium
1070mg
(45%)
Potassium
1377mg
(29%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
18783IU
(376%)
Vitamin C
190mg
(211%)
Calcium
448mg
(45%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 469
% Daily Value*
| Serving | 1serving | |
| Calories | 469kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 1070mg | 45% |
| Potassium | 1377mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 18783IU | 376% |
| Vitamin C | 190mg | 211% |
| Calcium | 448mg | 45% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.