Stir-Fried Shanghai Rice Cakes, also known as Chao Nian Gao, is a flavorful and comforting dish, perfect for any Asian-inspired meal. Soft, chewy rice cakes are stir-fried with tender chicken, shiitake mushrooms, napa cabbage, and a savory, sweet soy-based sauce. This dish is easy to prepare and brings together delicious textures and flavors, making it a favorite comfort food, especially for special occasions like Chinese New Year.

Full Recipe:

Ingredients

• 16 oz rice cakes (pre-soaked if dried)

• 1 lb chicken breast, thinly sliced

• 3 tablespoons avocado oil

• 5 large shiitake mushrooms, sliced

• 4 cups napa cabbage, chopped

• 3 scallions, chopped

For the Sauce:

• 4 tablespoons soy sauce

• 2 tablespoons sugar

• 1 tablespoon rice vinegar

• 1/2 tablespoon sesame oil

Directions

1. Soak the Rice Cakes:
   If you’re using dried rice cakes, soak them in water for about 3 hours or overnight in the fridge. After 30 minutes, separate them gently to prevent sticking.

2. Prepare the Sauce:
   In a small bowl, mix soy sauce, sugar, rice vinegar, and sesame oil until the sugar dissolves.

3. Cook the Chicken:
   Heat the avocado oil in a large wok or skillet over high heat. Add the chicken slices and cook for about 1 to 2 minutes, until almost cooked through.

4. Add Mushrooms and Scallions:
   Add the shiitake mushrooms and scallions to the pan. Stir-fry for another minute until the mushrooms are tender.

5. Add the Rice Cakes and Sauce:
   Add the pre-soaked rice cakes and 4 tablespoons of the prepared sauce to the pan. Stir-fry for 2 to 3 minutes, ensuring the rice cakes are well-coated in the sauce.

6. Add Napa Cabbage:
   Add the chopped napa cabbage and stir-fry for an additional 2 to 3 minutes, until the cabbage has wilted and the rice cakes are tender and chewy.

7. Serve:
   Taste the rice cakes for softness. If they’re still a bit firm, add 1 to 2 tablespoons of water and continue stir-frying. Serve hot.

Nutrients (Per serving)

• Calories: 393 kcal

• Fat: 15g

• Protein: 29g

• Carbohydrates: 36g

• Sodium: 663mg

• Fiber: 3g

• Sugar: 2g

Why Choose Stir-Fried Shanghai Rice Cakes?

Stir-Fried Shanghai Rice Cakes are the perfect blend of savory and slightly sweet, with ingredients that meld together to create a delicious, hearty dish. The chewy rice cakes act as the base, providing a satisfying bite and a wonderful texture contrast to the tender chicken and vegetables. The savory soy sauce-based sauce brings everything together, while the addition of napa cabbage and shiitake mushrooms adds layers of flavor and a refreshing crunch.

Not only is this dish a favorite during special occasions, but it’s also an excellent choice for weeknight dinners or any time you want a quick, fulfilling meal. The ingredients are easy to find, and the cooking process is simple, making it a great option for both beginner and experienced cooks. Plus, with the balance of protein, fiber, and carbs, it’s a wholesome dish that can be enjoyed as a complete meal.

The Key Ingredients for Stir-Fried Shanghai Rice Cakes

The beauty of this dish lies in its ability to bring together a variety of ingredients that complement each other perfectly. Here’s a look at the key ingredients that make Stir-Fried Shanghai Rice Cakes so delicious:

• Rice Cakes: Rice cakes, or nian gao, are the foundation of this dish. They have a unique chewy texture that becomes even more satisfying when stir-fried in a flavorful sauce. You can use pre-soaked dried rice cakes or fresh rice cakes for this recipe.

• Chicken Breast: Thinly sliced chicken breast adds lean protein to the dish. It cooks quickly, ensuring that the rice cakes and vegetables remain the focus, but still provides a savory depth to the overall flavor.

• Shiitake Mushrooms: These mushrooms are known for their earthy, umami-rich flavor. When stir-fried, they absorb the sauce and add a depth of flavor that pairs beautifully with the rice cakes and chicken.

• Napa Cabbage: Napa cabbage adds a crisp texture and fresh crunch, which contrasts with the tender rice cakes and chicken. It also wilts beautifully when stir-fried, absorbing the savory sauce and adding a mild, refreshing flavor.

• Scallions: Scallions contribute a mild onion flavor that brightens the dish. When stir-fried, they soften slightly and release their aromatic sweetness, adding complexity to the dish.

• Soy Sauce: Soy sauce is the key ingredient in the sauce, providing a salty, umami-rich base. It forms the foundation of the flavor profile and is the perfect complement to the other ingredients.

• Sugar: Sugar helps balance the saltiness of the soy sauce and adds a subtle sweetness to the sauce. This sweetness enhances the overall flavor and gives the dish its comforting taste.

• Rice Vinegar: Rice vinegar adds a touch of acidity, helping to balance the sweetness and umami flavors of the soy sauce. It brightens the dish and cuts through the richness, making the flavors more well-rounded.

• Sesame Oil: Sesame oil imparts a distinct nutty flavor to the sauce, adding depth and aroma. Its fragrance enhances the overall experience of the dish.

How to Prepare Stir-Fried Shanghai Rice Cakes

Preparing Stir-Fried Shanghai Rice Cakes is simple and can be done in just a few steps. Here’s how to make this delicious dish:

1. Soak the Rice Cakes: If you’re using dried rice cakes, soak them in water for about 3 hours or overnight in the fridge. Once soaked, gently separate them to prevent sticking. This step is essential to ensure the rice cakes cook evenly and absorb the sauce.

2. Prepare the Sauce: In a small bowl, mix together soy sauce, sugar, rice vinegar, and sesame oil. Stir until the sugar dissolves completely, creating a well-balanced sauce that’s sweet, savory, and slightly tangy.

3. Cook the Chicken: Heat the avocado oil in a large wok or skillet over high heat. Add the thinly sliced chicken breast and stir-fry for about 1 to 2 minutes, until the chicken is almost cooked through. The quick cooking time ensures the chicken remains tender and juicy.

4. Add Mushrooms and Scallions: Once the chicken is cooked, add the shiitake mushrooms and chopped scallions to the pan. Stir-fry for another minute, allowing the mushrooms to soften and release their savory, earthy flavor.

5. Add Rice Cakes and Sauce: Next, add the pre-soaked rice cakes and 4 tablespoons of the prepared sauce to the pan. Stir-fry for 2 to 3 minutes, ensuring the rice cakes are well-coated in the sauce. This allows the rice cakes to absorb the flavors of the sauce and become tender and chewy.

6. Add Napa Cabbage: Finally, add the chopped napa cabbage to the pan. Stir-fry for an additional 2 to 3 minutes, until the cabbage has wilted and the rice cakes are tender and fully cooked.

7. Serve: Taste the rice cakes to ensure they’re soft and chewy. If they’re still a little firm, add 1 to 2 tablespoons of water and continue stir-frying until they’re just right. Once the dish is ready, serve hot, garnished with additional scallions or sesame seeds if desired.

Serving Suggestions and Pairing Ideas

Stir-Fried Shanghai Rice Cakes is a versatile dish that can be served as a standalone meal or paired with other dishes for a more elaborate spread. Here are a few ideas for pairing:

• With Stir-Fried Vegetables: For a well-rounded meal, serve the rice cakes with other stir-fried vegetables like bok choy, bell peppers, or snow peas. These add color and crunch, complementing the soft, chewy rice cakes.

• With Soup: This dish pairs wonderfully with a light, brothy soup, such as hot and sour soup or miso soup. The soup’s warmth and lightness contrast nicely with the rich, savory rice cakes.

• With a Side of Dumplings: If you’re craving more traditional Chinese fare, serve the rice cakes alongside steamed dumplings, such as pork or vegetable dumplings. The combination of dumplings and stir-fried rice cakes makes for a hearty meal.

• With Tea: A pot of green tea or jasmine tea pairs beautifully with this dish, offering a light, refreshing contrast to the savory, umami-rich flavors of the rice cakes.

Conclusion

Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) is a satisfying and flavorful dish that combines tender rice cakes, chicken, mushrooms, and napa cabbage in a savory soy-based sauce. With its chewy texture, umami-rich sauce, and simple preparation, it’s a comforting meal that can be enjoyed year-round. Whether for a special occasion like Chinese New Year or just as a weeknight dinner, this dish is sure to please everyone at the table with its deliciously balanced flavors and textures.