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Stir-Fried Rice Cakes (Chao Nian Gao/炒年糕)

A delicious all-in-one meal ready in under 20 minutes, stir-fried rice cakes offer a delightful mix of great flavors and textures.

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 Sliced rice cakes
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 unsalted stock or water (see note 3)
  • 1 tablespoon light soy sauce
  • 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
    Cup of Yum
  1. If using chilled or frozen rice cakes: Rinse them under warm water to separate the pieces (No soaking or thawing needed). Drain Well.
  2. If using dried rice cakes: Soak them in water as per package directions until soft. Drain thoroughly.
Cook the Chicken
  1. 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.
  2. 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
  1. 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.
  2. Place drained rice cakes on top of the vegetables. Pour in stock or water and bring it to a gentle simmer.
  3. 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.
  4. 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

  • You may replace chicken breast with chicken thighs. 
  • Other proteins work well for this recipe too, such as pork, beef, lamb, shrimp, eggs, or smoked tofu. 
  • If using dried shiitake mushrooms, make sure to rehydrate them beforehand in hot water for about 30 minutes. Keep the soaking water and use it as a substitute for the stock/water.

Nutrition Information

Serving 1serving Calories 469kcal (23%) Carbohydrates 67g (22%) Protein 25g (50%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 36mg (12%) Sodium 1070mg (45%) Potassium 1377mg (39%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 18783IU (376%) Vitamin C 190mg (211%) Calcium 448mg (45%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

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.