• Stir-fried Rice Cakes (Nian Gao - 炒年糕)

  • Stir-fried Rice Cakes (Nian Gao - 炒年糕)

    ★ Easy • 🕒 15 mins • ♨️ 15 mins • Serves 3

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    Ingredients

    1) 1 pack Fresh or dried rice cake from Jongga

    2) 200g Boneless Chicken Thigh, sliced

    3) 200g Shelled prawns

    4) 300g Napa cabbage

    5) 8 pieces Dried Shiitake mushrooms, soaked and sliced

    6) 3 stalks Spring onion, julienned

    7) 2 cloves Garlic, chopped

    8) 2 tbsp Dark soy sauce

    9) 2 tbsp Light soy sauce

    10) 2 tbsp Tsing Shao Xing Wine

    11) 2 tbsp Yummy house abalone sauce

    12) 1 tsp Sesame oil

    13) ½ tsp White Pepper

    14) 3 tbsp Vegetable oil

    15) 1 tsp Corn starch


    Method

    Step 1 of 5

    Marinate chopped chicken with soy sauce, pepper, vegetable oil, and corn starch.

    Step 2 of 5

    Then, bring a large saucepan over medium-high heat and drizzle some cooking oil, stir fry marinated chicken and garlic until fragrant and golden brown. Add in chopped cabbage and white parts of spring onion and mix well.

    Step 3 of 5

    Next, add fresh Jongga Rice Cakes on top and season with sesame oil, soy sauce, abalone sauce, pepper, and two tablespoons of Shao Xing wine.

    Step 4 of 5

    Add an appropriate amount of water and let it simmer for about 5-7 minutes. To thicken the texture of the dish, add corn starch and mix well.

    Step 5 of 5

    Once rice cake is chewy, the dish is ready to be served!

    Tips

    If you are using dried rice cakes, make sure to soak for at least 12-14 hours prior to cooking.
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