Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe
Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) is a flavorful Chinese dish featuring tender chicken, fresh vegetables, and chewy oval-shaped rice cakes in a savory soy-based sauce. Perfect for a quick and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Chicken
- 1 lb chicken breast thinly sliced
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 tablespoon water
- ½ teaspoon cornstarch
Stir Fry
- 1 lb oval shaped rice cakes rinsed
- 5 cloves garlic minced
- 6 shiitake mushrooms stems removed, thinly sliced
- 1 cup napa cabbage thinly sliced
- 6 bunches baby bok choy separated into individual leaves
- 3 stalks green onions cut into 1 inch pieces
- ½ cup chicken broth low sodium
Sauce
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
Instructions
- Marinate the chicken: In a mixing bowl, combine chicken breast slices with light soy sauce, Shaoxing wine, water, and cornstarch. Mix well and marinate for at least 15 minutes to enhance flavor and tenderness.
- Prepare the rice cakes: Rinse fresh or frozen rice cakes under cold water to separate them. If using dried rice cakes, soak them in water for at least 3 hours or overnight until soft.
- Mix the sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar until fully combined. Set aside.
- Cook the chicken: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add marinated chicken in a single layer and sear each side for 1-2 minutes until cooked through. Remove chicken and set aside.
- Stir-fry the vegetables: In the same wok, heat another tablespoon of oil over medium-high heat. Add minced garlic, mushrooms, napa cabbage, baby bok choy leaves, and green onions. Sauté for about 1 minute until vegetables start to soften.
- Add the rice cakes and broth: Layer rinsed rice cakes over the vegetables and pour in the low-sodium chicken broth. Cover the wok with a lid and steam for 4 minutes until rice cakes become tender and soft.
- Add the sauce and chicken: Remove the lid, pour in the prepared sauce, and add the cooked chicken back to the wok. Toss everything together and cook for 2-3 minutes, allowing the sauce to thicken and evenly coat the rice cakes and ingredients.
- Serve: Plate the stir-fried rice cakes immediately and enjoy the dish fresh and hot.
Notes
- For dried rice cakes, plan ahead and soak for several hours or overnight to avoid long prep times.
- You can substitute chicken breast with tofu or shrimp for variations.
- Adjust the level of soy sauce and oyster sauce depending on your preferred saltiness and flavor intensity.
- Use a wok or large pan for even heat distribution and efficient stir-frying.
- If rice cakes stick together, ensure they are well rinsed and separated before cooking.
