Rice Cake Stir Fry (, Chao Nian Gao)

Rice Cake Stir Fry (, Chao Nian Gao) is a Shanghainese classic dish that combines chewy, gooey rice cake with chicken, bok choy, and egg in a tasty brown sauce. Recipe https://omnivorescookbook.com/rice-cake-stir-fry/

Click more to see ingredients

INGREDIENTS

Marinating
8 oz (225 g) chicken breast or thigh, thinly sliced against the grain
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 light soy sauce
1 teaspoon dark soy sauce (Optional)
1 teaspoon sugar

Stir Fry
12 oz (340 g) baby bok choy, cut to bite-size pieces (see the video below for the cutting method)
2 eggs, beaten
2 tablespoons peanut oil
2 green onions, sliced
1 tablespoon minced ginger
4 cups (340 g) sliced rice cake (pre-soak if using dried)
1/2 cup chicken broth (or water)

Check out more cooking notes at https://omnivorescookbook.com/rice-cake-stir-fry/

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Software: Final Cut Pro

MUSIC CREDIT
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