There’s a certain joy that comes with a quick yet satisfying meal, especially on those hectic days when time is of the essence. I discovered this vibrant recipe for Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) during one of those busy weeks filled with back-to-back meetings and family commitments. With a flavorful blend of chewy rice cakes, tender chicken, and crisp vegetables, this dish takes less than 20 minutes from start to finish!
The umami-rich sauce brings it all together, ensuring each bite is a delightful experience. Plus, the beauty of this recipe lies in its versatility—you can easily swap in your favorite veggies or even go entirely vegetarian. Whether it’s a weeknight dinner or a quick lunch, these stir-fried rice cakes not only deliver on taste but also make for a healthy, energizing meal. Let’s dive into this comforting dish that’s sure to become a staple in your kitchen!
Why are Stir-Fried Shanghai Rice Cakes a must-try?
Speedy Preparation: This dish comes together in just 20 minutes, making it ideal for busy weeknights or quick lunches.
Umami Explosion: Enjoy a savory sauce crafted from rich ingredients that enhances every bite of the chewy rice cakes.
Endless Variations: Feel free to customize with your preferred vegetables or protein, whether it’s tofu, shrimp, or a medley of colorful veggies.
Health-Conscious Option: Packed with nutrients, this meal is a wholesome choice that will keep you satisfied without the guilt.
Crowd-Pleaser: Its delightful flavors and textures make it a hit for family dinners or gatherings—everyone will want seconds!
Dive into the versatility and flavor of this recipe and discover how it can become a beloved staple in your culinary repertoire.
Stir-Fried Shanghai Rice Cakes Ingredients
Get ready to whip up a delicious meal with these essential ingredients!
For the Chicken
- Chicken Breast – A great source of protein; for a vegetarian option, substitute with tofu.
- Cornstarch – Used for marinating chicken to create a tender texture; no substitutions necessary.
For the Sauce
- Light Soy Sauce – Adds a savory umami flavor; low-sodium can be used to reduce sodium content.
- Dark Soy Sauce – Provides richness in flavor and color; substitute with additional light soy sauce if needed.
- Shaoxing Wine – Enhances the dish’s depth; can be swapped with dry sherry if you’re in a pinch.
- Oyster Sauce – Brings a touch of sweetness; for a vegetarian option, use vegetarian oyster sauce.
- Sugar – Balances the savory flavors; honey or agave works as a sweet substitute.
For the Rice Cakes
- Oval-Shaped Rice Cakes – Essential for that delightful chewy texture; rinse if fresh or soak if dried.
For the Vegetables
- Garlic – Adds aromatic flavor; fresh is preferable, but garlic powder can work in a hurry.
- Shiitake Mushrooms – Infuses earthy flavors; button mushrooms are a great alternative if necessary.
- Napa Cabbage – Provides a satisfying crunch; bok choy or savoy cabbage can be used interchangeably.
- Baby Bok Choy – Contributes a refreshing green element; spinach can be a quick substitute.
- Green Onions – For garnish and a mild onion taste; chives make a great swap if needed.
For Cooking
- Chicken Broth – Adds moisture and flavor; opt for low-sodium variants or vegetable broth for a vegan twist.
With these key ingredients, you’re just a stir-fry away from enjoying sumptuous Stir-Fried Shanghai Rice Cakes that will energize your day!
How to Make Stir-Fried Shanghai Rice Cakes
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Marinate Chicken: Combine the chicken pieces with light soy sauce, Shaoxing wine, water, and cornstarch. Let it marinate for 15 minutes for maximum flavor and tenderness.
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Prepare Rice Cakes: Rinse the fresh rice cakes under cold water, or if using dried cakes, soak them in water for several hours until they soften.
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Mix Sauce: In a bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. Set it aside so the flavors can meld together.
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Cook Chicken: Heat a splash of oil in a wok over medium-high heat. Sear the marinated chicken for 1-2 minutes on each side until it’s fully cooked. Remove and set aside.
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Stir-Fry Vegetables: In the same wok, add more oil as needed, followed by garlic, shiitake mushrooms, Napa cabbage, baby bok choy, and green onions. Sauté for about 1 minute until fragrant and slightly tender.
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Add Rice Cakes and Broth: Carefully layer the prepared rice cakes over the vegetable mixture. Pour in the chicken broth, cover the wok, and steam for 4 minutes or until the rice cakes are tender and heated through.
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Combine and Serve: Return the cooked chicken to the wok, pour in the sauce, and gently mix everything until well coated. Serve immediately and enjoy the delightful flavors.
Optional: Top with extra green onions or sesame seeds for added flavor and crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Stir-Fried Shanghai Rice Cakes are perfect for meal prep and can save you valuable time on busy weeknights! You can marinate the chicken and prepare the veggie mix up to 24 hours in advance, storing them in separate airtight containers in your refrigerator. Additionally, you can soak dried rice cakes ahead of time (ideally a few hours before cooking) to ensure they are ready to go. When it’s time to serve, simply heat oil in a wok, stir-fry the marinated chicken, sauté the veggies, and finish with the prepped rice cakes and broth. This way, you’ll enjoy delicious homemade stir-fried rice cakes with minimal effort and just as much flavor!
Stir-Fried Shanghai Rice Cakes Variations
Feel free to get creative and personalize your dish with these exciting twists!
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Vegetable Boost: Add bean sprouts, shredded carrots, or bell peppers for extra crunch and color.
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Spicy Kick: Mix in garlic chili oil or a dash of Chinese chili oil for an inviting heat that elevates flavor.
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Seafood Switch: Replace chicken with shrimp for a delightful seafood version that cooks up quick and easy.
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Meaty Twist: Swap in thinly sliced beef, pork, or chicken thighs for a heartier, protein-rich alternative.
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All-Vegetable Delight: Go vegetarian by omitting meat entirely and loading up on your choice of vegetables.
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Herbal Infusion: Incorporate fresh basil or cilantro for a fragrant herbaceous note that brightens each bite.
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Crispy Element: Top with toasted sesame seeds or crushed peanuts for an added crunch and nutty flavor.
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Noodle Addition: Toss in some cooked rice noodles alongside the rice cakes to create a truly hearty stir-fry.
Embrace the versatility of this dish and turn it into your family’s favorite with these tasty modifications!
What to Serve with Stir-Fried Shanghai Rice Cakes?
Enhance your meal experience with delightful sides and drinks that complement the vibrant flavors of this dish.
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Steamed Bok Choy:
A simple, light side that adds a refreshing crunch while balancing the umami richness of the rice cakes. -
Cucumber Salad:
Cool, crisp cucumbers tossed in a light soy and vinegar dressing provide a delightful contrast to the warm stir-fry. -
Vegetable Spring Rolls:
Crispy and filled with fresh veggies, these rolls add a fun, crunchy texture that pairs perfectly with the soft rice cakes. -
Sesame Spinach:
A lightly dressed spinach dish with sesame oil brings a nutty flavor that harmonizes beautifully with the main entree. -
Chilled Green Tea:
The subtle earthiness of green tea refreshes the palate, enhancing the meal without overpowering the delicate flavors. -
Mango Sticky Rice:
A sweet, creamy dessert that offers a comforting finish after the savory delights of your stir-fried feast. This dish adds richness and a tropical touch. -
Homemade Wonton Soup:
Light yet flavorful, this broth adds warmth and comfort, making it a perfect pairing with the chewy rice cakes.
Each of these suggestions beautifully complements the rich and savory notes of your Stir-Fried Shanghai Rice Cakes, ensuring a well-rounded and fulfilling meal. Enjoy!
Storage Tips for Stir-Fried Shanghai Rice Cakes
Fridge: Store leftover Stir-Fried Shanghai Rice Cakes in an airtight container for up to 4 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the stir-fried dish in a freezer-safe container for up to 2 months. Cool completely before sealing to avoid ice crystals.
Reheating: To reheat, thaw overnight in the fridge, then warm in a skillet over medium heat with a splash of water to restore moisture and prevent sticking.
Portioning: Consider dividing leftovers into single servings before freezing for easy grab-and-go meals on busy days!
Expert Tips for Stir-Fried Shanghai Rice Cakes
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Prep Ahead: Ensure all ingredients are prepped before you begin cooking. This will save you time and keep the stir-fry process smooth.
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Proper Heat: Cook rice cakes at medium-high heat to prevent them from becoming mushy. This ensures they maintain their delightful chewy texture.
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Marinate Well: Let the chicken sit in the marinade for at least 15 minutes. This boosts flavor and tenderness, making every bite of your Stir-Fried Shanghai Rice Cakes special.
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Customize to Taste: Feel free to adjust sauce levels according to your preferences. Add more soy sauce for saltiness or a touch of sugar for sweetness to suit your taste buds.
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Efficient Cooking: Stir-frying is quick! Keep the ingredients moving in the pan to ensure even cooking and prevent sticking, promoting that glossy finish you’ll love.
Stir-Fried Shanghai Rice Cakes Recipe FAQs
What type of rice cakes should I use?
Absolutely! You should use oval-shaped rice cakes for the best chewiness in your Stir-Fried Shanghai Rice Cakes. If you’re using fresh rice cakes, give them a quick rinse under cold water. For dried rice cakes, soak them in water for about 3-4 hours until they soften.
How should I store leftovers of Stir-Fried Shanghai Rice Cakes?
Very simply! Store any leftovers in an airtight container in the refrigerator for up to 4 days. This will keep them fresh and ready for reheating. When reheating, you might want to add a splash of water to the pan to help restore some moisture.
Can I freeze Stir-Fried Shanghai Rice Cakes?
Yes, you can! For freezing, transfer the Stir-Fried Shanghai Rice Cakes to a freezer-safe container after they have cooled completely. These can be stored for up to 2 months. When you’re ready to enjoy them, thaw overnight in the fridge, and reheat on medium heat with a splash of water to prevent sticking.
What if my rice cakes are too mushy?
If your rice cakes turn out mushy, it may be that they were cooked at too high a heat or for too long. To avoid this, ensure you’re cooking them at medium-high heat and only steam them for about 4 minutes. By keeping an eye on them while they cook, you can maintain their delightful chewy texture!
Are there any dietary considerations for this recipe?
Indeed! For those with allergies, be mindful of soy sauce, which contains gluten. You can use tamari or coconut aminos as alternatives. If you’re preparing this for pets, remember that onions (found in green onions) and garlic can be harmful to some of them, so consider skipping or omitting those ingredients if you plan to share with furry friends!
Can I substitute chicken with another protein?
The more, the merrier! If you prefer a different protein, you can easily swap chicken for shrimp or keep it vegetarian with tofu. Simply marinate the protein of choice as you would with chicken and then stir-fry until cooked through, adjusting cooking times as necessary. Enjoy the flexibility of this delicious dish!
Flavor-Packed Stir-Fried Shanghai Rice Cakes in 20 Minutes
Ingredients
Equipment
Method
- Combine the chicken pieces with light soy sauce, Shaoxing wine, water, and cornstarch. Let it marinate for 15 minutes for maximum flavor and tenderness.
- Rinse the fresh rice cakes under cold water, or if using dried cakes, soak them in water for several hours until they soften.
- In a bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. Set it aside.
- Heat a splash of oil in a wok over medium-high heat. Sear the marinated chicken for 1-2 minutes on each side until fully cooked. Remove and set aside.
- In the same wok, add more oil if needed, followed by garlic, shiitake mushrooms, Napa cabbage, baby bok choy, and green onions. Sauté for about 1 minute until fragrant.
- Layer the prepared rice cakes over the vegetable mixture. Pour in the chicken broth, cover the wok, and steam for 4 minutes or until tender.
- Return the cooked chicken to the wok, pour in the sauce, and mix everything until well coated. Serve immediately.