Stir-Fried Shanghai Rice Cakes (Nian Gao)
Shanghai-style rice cakes, but with extra chilli. Chewy and delicious.
When I was young, I didn’t really like rice that much. It was boring to me becasue we had it every day with everything and it was everywhere.
But one thing I did love was rice cakes, aka nian gao. Not the crispy kind that you eat with peanut butter or hummus, this is the chinese rice cakes that has a similar texture to mochi and tang yuan (glutinous rice balls filled with things like sesame paste or sweet red bean paste). Basically I loved all things chewy, and the fact that it can be stabbed with a chopstick made it extra fun to eat, so I’m here reliving those days in my small London kitchen while in quarantine.
Anyway, this recipe might not be the most authentic, but I’m often on a mission to use up all my leftovers, so this is pretty perfect for that purpose. Here, I threw in some leftover cajun chicken from another night, along with some bits of vegetables, and of course rice cakes for a lazy weeknight dinner.
I’ve been busy learning CSS today, because #quarantinelife lol, and also I decided to not buy a premium them and build my own.. (is that a wise decision, I don’t want to think about it right now haha). Hence why here’s another 15-min meal. I do love my express cooking on days like this 🙈
Shanghai-style stir fried rice cakes
- Portion of fresh rice cakes bought at the Chinese supermarket
- Chicken thigh or breast sliced
- 3 Shiitake mushrooms soaked, sliced and stem removed
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 200 ml chicken stock
- Pinch of sugar
- Clove of garlic finely chopped
- Slice of ginger finely chopped
- Spring onions roughly chopped
- Pak choi leaves roughly chopped
- Soak the rice cakes in warm water for a bit to soften if taken straight out the fridge. If they’re dried, they will need to soak overnight.
- Marinade the chicken in a splash of soy sauce and set aside.
- Fry off the garlic and ginger in a hot pan and then add in the chicken to cook.
- Once the chicken is browned, add in the pak choi and other sliced vegetables and give them a quick stir.
- Now add in the rice cakes, along with the oyster and soy sauces, sugar and chicken stock. Combine thoroughly.
- Cover with a lid and let everything cook for around 3-5mins.
- Once the rice cakes are softened, it’s ready to eat! Adjust seasoning according to taste and enjoy.