Chao Nian Gao - 炒年糕
stir fry with rice cakes
Ingredients:
450 g rice cakes, sliced
1 chicken breast
1/2 tbsp cornstarch
1/2 tbsp Shaoxing rice wine
1 tbsp water
1 tbsp oil
Stir-fry ingredients:
2 cm jahe
3 cloves of garlic
8 shiitake mushroom
2 bok choy
125 ml stock/water
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1/2 tsp white pepper
1/8 tsp salt
1 tbsp oil
Preparation:
Cut the meat into thin strips and mix it with the cornstarch, rice wine, water and 1/3 of the oil and let it rest for 15 minutes. Heat the remaining oil in a pan and fry the meat until brown and done and set aside.
Finely chop the jahe and garlic. Cut the shiitake into thin slices. Finely chop the bok choy. Add the oil to the pan and fry the garlic and jahe briefly. Then add the shiitake and fry for 30 seconds. Then add the bok choy and mix well.
Then add the rice cakes together with the stock and bring to the boil. Cover the pan and continue cooking on low heat for 3 minutes until the rice cakes are done.
Then add the meat and the other ingredients and fry on high heat until the moisture has almost evaporated. Serve.