Shanghai Rice Cakes
Adapted from this website.
Ingredients
|
Ingredients
|
Amount |
| Rice cakes |
16 oz |
| Thinly sliced chicken breast (ideally hot pot style) |
1 lb |
| Avocado Oil |
3 tbsp |
| Napa Cabbage |
4 cup |
| Green Onions |
4 units |
| Soy Sauce |
2 tbsp |
| Dark Soy Sauce |
2 tbsp |
| Oyster Sauce |
2 tbsp |
| Brown Sugar |
2 tsp |
| Chinese Black Vinegar |
3/4 tsp |
| Garlic |
3 cloves |
| Sesame Seeds |
1 unit |
| Chili Crisp |
1 unit |
Timings
Rehydrate rice cakes for 3 hours (required).
Recipe
- If using dried rice cakes, pre-soak them in water for about 3 hours or
overnight in the fridge. After 30 minutes, carefully separate the rice cakes
so they’re not stuck together.
- Add the soy sauces, oyster sauce, brown sugar, black vinegar, and garlic
in a small bowl and mix it together until the sugar dissolves.
- Chop the cabbage into large pieces. Separate leafy parts from thick white
parts.
- Heat a wok or large pan on high heat and add the avocado oil. Once the pan
is hot, lay the chicken pieces flat on the surface and let it cook for about
1 to 2 minutes or until it’s almost cooked through.
- Next, add the mushrooms and scallions to the pan and stir fry for about 1
minute. Remove from heat.
- Stir fry the thick white parts of the chopped cabbage in batches. Remove
from heat.
- Add in the drained rice cakes and add 4 Tablespoons of the sauce. Stir fry
the rice cakes together for 2 - 3 minutes. Add the leafy parts of the
cabbage.
- If needed, add in the rest of the sauce and stir fry everything together
for another 2 - 3 minutes or until the rice cakes are soft and chewy and the
cabbage leaves has wilted. Taste a rice cake to be sure it’s fully softened.
- Add the earlier stir fried ingredients back in.
- Add 1 Tablespoon of water if needed to further soften it up while stir
frying. Serve immediately.