Description
A delectable and satisfying Stir Fried Shanghai Rice Cakes with Chicken Delight featuring tender rice cakes, succulent chicken breast, savory shiitake mushrooms, and fresh napa cabbage tossed in a flavorful soy-based sauce. This quick and easy stir-fry meal offers a perfect balance of textures and tastes, ideal for a family dinner or a comforting weeknight treat.
Ingredients
Scale
Rice Cakes and Protein
- 16 oz rice cakes (pre-soak dried rice cakes for a tender texture)
- 1 lb chicken breast (thinly sliced for even cooking)
Vegetables
- 5 large shiitake mushrooms (sliced)
- 4 cups napa cabbage (chopped)
- 3 scallions (provides a fresh, herbal note)
Sauces and Seasonings
- 3 Tablespoons avocado oil (ideal for high-heat cooking)
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons dark soy sauce
- 2 Tablespoons oyster sauce
- 2 teaspoons brown sugar
- ¾ teaspoon Chinese black vinegar
- 3 cloves garlic (minced)
Instructions
- Prepare the Pan and Oil: In a large pan, add the avocado oil and set it over medium heat. Wait until the oil shimmers, signaling it is hot and ready for cooking.
- Cook the Chicken: Add the thinly sliced chicken breast to the pan and sauté until fully cooked and no longer pink inside, approximately 5 to 7 minutes, stirring occasionally to ensure even cooking.
- Add Mushrooms: Toss in the sliced shiitake mushrooms and cook until they soften and absorb the flavors, around 3 to 4 minutes.
- Cook Vegetables: Add the chopped napa cabbage and scallions to the pan. Stir-fry the mixture until the vegetables wilt and become tender, roughly 2 to 3 minutes.
- Prepare Sauce Mixture: In a separate bowl, whisk together the low sodium soy sauce, dark soy sauce, oyster sauce, brown sugar, Chinese black vinegar, and minced garlic until well combined.
- Combine Sauce and Rice Cakes: Pour the prepared sauce over the stir-fry ingredients in the pan. Then, add the pre-soaked rice cakes, stirring thoroughly to coat all ingredients with the sauce.
- Heat Through: Continue cooking and stirring the mixture until everything is heated through and the rice cakes are tender, about 3 to 5 minutes.
- Serve: Serve the Stir Fried Shanghai Rice Cakes hot and fresh, inviting family or guests to enjoy this flavorful and hearty dish.
Notes
- Pre-soaking dried rice cakes ensures a tender and chewy texture when cooked.
- Use avocado oil because of its high smoke point, perfect for stir-frying at medium-high heat.
- Adjust the brown sugar quantity to balance sweetness with soy sauce and vinegar according to personal preference.
- For a spicier version, consider adding sliced chili peppers or a dash of chili sauce when cooking.
- Make sure to slice chicken thinly to promote quick and even cooking.
- Any leftover rice cakes can be stored in an airtight container refrigerated for up to 2 days.
