Rice Cake Stir Fry (炒年糕, Chao Nian Gao)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (5)

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

NUTRITION · PER SERVING25M COOK
CAL 40%·PRO 55%
CARBS 130G65% OF CAL
8G FIBER117G OTHER5G TOTAL SUGAR
FAT 19G21% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chewy rice cake stir-fried with chicken, bok choy, and egg in a savory brown sauce. A Shanghainese one-dish meal with varied textures and familiar flavors.

mainchinesestir frychickeneggsdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 8 oz chicken breast (, thinly sliced against the grain (or thigh))
  • 2 teaspoons Shaoxing wine ((or dry sherry))
  • 1/2 teaspoon salt
  • 1/2 teaspoon cornstarch
  • 2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce ((Optional) (*Footnote 1))
  • 1 teaspoon sugar
  • 12 oz baby bok choy (, cut to bite-size pieces (see the video below for the cutting method))
  • 2 eggs (, beaten)
  • 2 tablespoons peanut oil
  • 2 green onions (, sliced)
  • 1 tablespoon ginger (, minced)
  • 4 cups rice cake (, sliced (pre-soak if using dried) (*Footnote 2))
  • 1/2 cup chicken broth ((or water))
PREP
15M
SODIUM
1041MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.