Stir Fry Rice Cakes (Nian Gao)

10 views 10:57 am 0 Comments November 29, 2021

Stir Fry Rice Cakes (Nian Gao)

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Ingredients
  

  • ½ pkt rice cakes nian gao
  • 3 chicken thighs cut to bite size
  • ½ cup shitake mushrooms
  • 1 bell pepper sliced
  • 3 stalks celery sliced
  • 1/ 2 onion diced
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 1 cup water
  • 4 tbsp oyster sauce
  • 4 tbsp wine
  • 1 tsp salt
  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp black pepper
  • 1 tsp chicken bouillon
  • 1 tbsp Maggi Hot Seasoning
  • 1 tbsp lime juice
  • 1 tsp cornstarch

Instructions
 

  • Soak rice cakes in warm water for at least 2 hours. Soak shitake mushrooms in warm water for at least 30 minutes.
  • In a bowl mix the sauce with soy sauce, oyster sauce, wine, salt, sesame oil, sugar, black pepper, chicken bouillon, Maggi seasoning, lime juice.
  • Use 2 tbsp of the sauce to marinate the cut chicken for at least 30 minutes.
  • In hot wok, fry onion, ginger, garlic for 2 minutes.
  • Add chicken and fry for 5 minutes until chicken turns white.
  • Add rice cakes and vegetables and mix well.
  • Add sauce and water and mix. Bring it to boil and let it simmer over low heat for at least 15 minutes covered.
  • Continue simmering for a few more minutes until the sauce thickens. Taste and adjust.
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