1. If your rice cakes are fresh from the fridge, soak them in warm water for about 15 minutes to soften. If they’re dried, soak them overnight.
2. Give your sliced chicken a quick marinade with a splash of soy sauce and set aside.
3. In a hot pan or wok, sauté the chopped garlic and ginger until fragrant. Then, add the marinated chicken and cook until it starts to brown.
4. Toss in the pak choi, carrot (if using), and shiitake mushrooms. Stir-fry them for just a couple of minutes to soften.
5. Add the soaked rice cakes, along with oyster sauce, soy sauce, sugar, and chicken stock. Mix well so everything is coated in the sauce.
6. Cover the pan with a lid and let the rice cakes cook for about 3-5 minutes. The liquid will simmer and the rice cakes will absorb the flavour, becoming perfectly soft and chewy.
7. Once the rice cakes are soft and the dish has thickened slightly, taste and adjust seasoning as needed. Garnish with spring onions and enjoy!

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Why You’ll Love Nian Gao:

‍Nian gao, or Chinese rice cakes, are a staple in many Chinese dishes, and this recipe is a perfect introduction to their unique texture and flavour. The rice cakes have a soft, chewy consistency that’s totally addictive, making them a fun ingredient to eat with chopsticks. The umami-packed combination of oyster sauce, soy sauce, and chicken stock creates a deeply satisfying sauce that clings to each bite of rice cake. Add some crispy pak choi and shiitake mushrooms for texture, and a little kick of chilli for heat, and you’ve got yourself a delicious and comforting meal.

‍A Quick Note About Nian Gao (Rice Cakes):

‍Did you know that nian gao (年糕) translates to "year cake" in Chinese? It’s a traditional dish often eaten during Chinese New Year to symbolize growth, progress, and prosperity. The glutinous rice used in these cakes gives them their chewy texture, making them different from regular rice. Though traditionally served during the New Year, nian gao is enjoyed year-round, especially in dishes like stir-fries and soups. It's such a comforting ingredient that, once you try it, you'll want to keep it in your pantry for all kinds of dishes!

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‍FAQ:

1. Where can I find nian gao (rice cakes)?
You can find fresh nian gao at most Chinese supermarkets, especially those with a dedicated Asian food section. They are typically sold in vacuum-sealed packs. If you're unable to find fresh ones, you can also get dried nian gao, which will require soaking overnight.

‍2. Can I use a different protein instead of chicken?
Yes, you can! If you’re not a fan of chicken, try using thinly sliced pork, beef, or even tofu for a vegetarian version.

‍3. What if I don’t have shiitake mushrooms?
If shiitake mushrooms aren’t available, feel free to use any other mushroom variety, such as button or cremini mushrooms. The dish will still taste amazing with any variety of mushrooms.

‍4. Can I make this dish spicier?
Definitely! If you love spice, feel free to add more chopped fresh chilli, or even a splash of chilli oil when serving to bring up the heat.

‍5. Can I make nian gao in advance?
While the rice cakes themselves don’t store very well after they’ve been cooked, you can prep the chicken and vegetables ahead of time. Just cook the rice cakes fresh for the best chewy texture.

‍6. What can I serve with nian gao?
Nian gao is typically served as a main dish and pairs beautifully with a simple soup or a side of stir-fried vegetables. You can also serve it with a fried egg on top for an added layer of richness.