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Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe

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4.7 from 117 reviews

Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) is a delicious and hearty Chinese dish featuring tender chicken, chewy oval-shaped rice cakes, and a medley of fresh vegetables stir-fried in a flavorful savory sauce. This quick and easy recipe balances savory soy and oyster sauces with aromatic Shaoxing wine and fresh garlic, delivering a comforting and satisfying meal perfect for any occasion.

Ingredients

Chicken

  • 1 lb chicken breast, thinly sliced
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing wine
  • 1 tablespoon water
  • ½ teaspoon cornstarch

Stir Fry

  • 1 lb oval shaped rice cakes, rinsed
  • 5 cloves garlic, minced
  • 6 shiitake mushrooms, stems removed, thinly sliced
  • 1 cup napa cabbage, thinly sliced
  • 6 bunches baby bok choy, separated into individual leaves
  • 3 stalks green onions, cut into 1 inch pieces
  • ½ cup chicken broth, low sodium

Sauce

  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar

Instructions

  1. Marinate the Chicken: In a mixing bowl, combine the thinly sliced chicken breast with light soy sauce, Shaoxing wine, water, and cornstarch. Mix thoroughly to coat all pieces and let the chicken marinate for at least 15 minutes to enhance flavor and tenderness.
  2. Prepare the Rice Cakes: Rinse fresh or frozen oval-shaped rice cakes under cold water to separate the grains. If using dried rice cakes, soak them in water for at least 3 hours or up to overnight to rehydrate before cooking.
  3. Mix the Sauce: In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir well until the sugar dissolves and the sauce is uniform. Set aside.
  4. Cook the Chicken: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat until hot. Add the marinated chicken in a single layer and sear each side for 1 to 2 minutes until cooked through and lightly browned. Remove the chicken and set it aside.
  5. Stir-Fry the Vegetables: Using the same wok, heat another tablespoon of oil over medium-high heat. Add minced garlic, sliced shiitake mushrooms, napa cabbage, baby bok choy leaves, and green onion pieces. Sauté for about 1 minute until the vegetables start to soften and become fragrant.
  6. Add Rice Cakes and Broth: Place the rinsed rice cakes on top of the sautéed vegetables. Pour in ½ cup of low sodium chicken broth, then cover the wok with a lid to steam the mixture for 4 minutes or until the rice cakes become tender and soft.
  7. Add Sauce and Chicken: Remove the lid and pour in the prepared sauce along with the cooked chicken pieces. Toss everything together thoroughly and continue cooking for 2 to 3 minutes until the sauce thickens, reduces slightly, and coats the rice cakes evenly.
  8. Serve: Transfer the stir-fried Shanghai rice cakes and chicken to serving plates and enjoy immediately while hot and flavorful.

Notes

  • For best texture, use fresh or frozen rice cakes and rinse them before cooking.
  • If using dried rice cakes, soak them well in advance to ensure softness.
  • You can substitute chicken with pork or tofu for variations.
  • Adjust the amount of sugar in the sauce to your taste preference.
  • Use low sodium soy sauce and broth to control saltiness of the dish.

Find it online: https://mealoria.com/stir-fried-shanghai-rice-cakes-chao-nian-gao-recipe/