I really love the chewy rice cakes that originated in Shanghai and are also very popular in Korea. They are sort of like oval shaped dumplings made mostly from rice and can be found in many Asian markets, fresh or frozen. This is a spicy stir-fried rice dish that everyone seems to enjoy.
- 3 tablespoons oil
- 8 oz. boneless chicken, chopped or thinly sliced
- 1 Tbsp ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 medium onion, thinly sliced
- 1-2 serrano peppers, thinly sliced
- 3-4 Thai red bird chilies, sliced, optional
- 3 scallions, cut into 2 inch lengths
- 1 pound rice cakes, thawed if frozen
- 1 Tbsp Shaoxing wine
- 1 tsp. soy sauce
- 1 1/2 tsp. sugar
- ½ tsp. Sichuan peppercorn powder
- 1 tsp. spicy bean paste
- ¼ cup chicken or beef broth
- 1-2 cups Napa cabbage or bok choy, shredded
- Soak the rice cakes in a bowl or pot of warm water for 20-30 minutes. Drain in a colander and set aside.
- Heat the oil in a wok over high heat. Add the chicken and sear, not stirring. Once browned and caramelized on one side, stir-fry until the chicken is mostly cooked through. Lower the heat to medium.
- Add the ginger and garlic and stir fry for 1 minute.
- Add the onions, serranos, red chilies, and the scallions. Cook for another minute, and then add the rice cakes and Shaoxing wine. Mix well, scooping up from the bottom of the wok for 30 seconds.
- Add the soy sauce, sugar, Sichuan peppercorn powder, broth, and spicy bean paste. Stir-fry until the rice cakes are cooked through but still chewy.
- Add the cabbage to the wok and stir until wilted – 30 seconds to a minute.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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