Rice Cake Stir Fry (炒年糕, Chao Nian Gao)

Method9 steps · about 25 min

1. 1

   Step 1: Prepare the 4 cups sliced rice cakes using one route. For fresh rice cakes, separate any slices that are stuck together. For frozen rice cakes, cook from frozen without thawing. For dried rice cakes, cover with water and soak about 3 hours, or overnight, in the refrigerator; drain and separate the slices before cooking. Keep the prepared rice cakes for step 6.

   Uses 4 cups flat oval sliced rice cakes; fresh or frozen, or pre-soaked if dried · Water to cover the rice cakes only if using dried rice cakes

2. 2

   Step 2: Mix all the thinly sliced chicken breast (8 oz) with the separate 2 tsp marinade Shaoxing wine, ½ tsp salt and ½ tsp cornstarch until evenly coated. Keep refrigerated while preparing the sauce, then cook without delay.

   Uses 8 oz chicken breast, thinly sliced against the grain · 2 tsp Shaoxing wine for marinade · ½ tsp salt for marinade · ½ tsp cornstarch for marinade

3. 3

   Step 3: Mix the 2 tbsp oyster sauce, separate 1 tbsp sauce Shaoxing wine, 1 tbsp light soy sauce, optional 1 tsp dark soy sauce and 1 tsp sugar in a small bowl. Reserve the whole mixed sauce.

   Uses 2 tbsp oyster sauce for sauce · 1 tbsp Shaoxing wine for sauce · 1 tbsp light soy sauce for sauce · 1 tsp dark soy sauce for sauce, optional · 1 tsp sugar for sauce

4. 4

   Step 4: Heat ½ tbsp peanut oil in a large nonstick skillet until hot. Add all the beaten eggs (2). Cook about 30 seconds until the bottom sets, then scramble until the eggs are just cooked and set throughout. Transfer all the cooked eggs to a plate and reserve for step 9.

   Set eggs before scrambling · 1 minUses ½ tbsp peanut oil for eggs · 2 eggs, beaten

5. 5

   Step 5: Add 1 tbsp peanut oil to the same pan. Spread all the marinated chicken from step 2 with minimal overlap. Sear without moving about 30 seconds until light golden underneath. Flip and cook the other side about 30 seconds, until just turning white. Transfer all the partially cooked chicken to a plate; it finishes cooking in step 9. Immediately continue the recipe, leaving any residual oil and juices in the pan.

   Sear chicken — first side · 1 minUses 1 tbsp peanut oil for chicken · All the chicken and its marinade from step 2

6. 6

   Step 6: To the residual pan contents from step 5, add the remaining ½ tbsp peanut oil and all the prepared rice cakes from step 1. Stir a few times and spread the slices in one layer. Pour in the ½ cup chicken broth, cover and cook over low heat about 1 minute. Uncover, add all the baby bok choy (12 oz), then cover again and cook about another minute. Check that the rice cakes are just tender; continue this covered cooking as needed for the chosen product. The bok choy will finish cooking in the following steps.

   Steam rice cakes — initial checkpoint · 1 minUses Actual residual oil and juices after removing the chicken · Remaining ½ tbsp peanut oil for rice cakes · All the rice cakes prepared from the original 4-cup stock in step 1 · ½ cup chicken broth · 12 oz baby bok choy, cut into bite-size pieces

7. 7

   Step 7: Add all the sliced green onions (2) and minced ginger (1 tbsp) to all the rice cakes, bok choy and pan contents from step 6. Stir briefly to distribute the aromatics.

   Uses 2 green onions, sliced · 1 tbsp minced ginger · All the rice cakes, bok choy and pan contents from step 6

8. 8

   Step 8: Pour all the mixed sauce from step 3 into all the rice cakes, vegetables and aromatics from step 7. Cook and stir about 1 minute.

   Cook rice cakes with sauce · 1 minUses All the complete mixed sauce from step 3 · All the rice cakes, vegetables, aromatics and pan contents from step 7

9. 9

   Step 9: Return all the partially cooked chicken from step 5 and all the cooked eggs from step 4 to the sauced rice cakes and vegetables from step 8. Cook and stir until the sauce is absorbed, the rice cakes are tender, the bok choy is cooked and the chicken reaches 74°C (165°F). Serve hot as 4 main servings. Refrigerate cooked leftovers within 2 hours, use within 3–4 days and reheat to 74°C (165°F).

   Uses All the partially cooked chicken reserved from step 5 · All the cooked eggs reserved from step 4 · All the sauced rice cakes, vegetables and pan contents from step 8