Stir Fry with Stick Type Rice Cakes

Recipe Adapted from Omhivore’s Cookbook

Ingredients

Marinating

  • 225-400g (depending on how much meat you eat) chicken breast cut into slices
  • 2 teaspoons Mirin or Shaoxing Wine
  • 1/2 teaspoon cornstarch

Sauce

  • 2 tablespoons oyster sauce
  • 1 tablespoon Mirin or Shaoxing wine (add 1 teaspoon sugar)
  • 1 tablespoon soy sauce

Stir Fry

  • 12 oz (340 g) baby bok choy , cut into vertical strips
  • 400g sliced mushrooms
  • 2 eggs , beaten
  • 2 tablespoons neutral oil
  • 2 green onions , sliced
  • 1 tablespoon ginger , minced
  • 4 cups (340 g) rice cake , sliced (pre-soak if using dried)
  • 1/2 cup chicken broth (or water)

Instructions

  1. If using dried rice cakes, pre-soak them in water for about 3 hours or overnight (they will also be fine for couple days) in the fridge.
  2. Add the chicken in a medium-sized bowl along with the marinating ingredients. Mix well so the chicken is coated evenly.
  3. Mix the sauce ingredients together in a small bowl and set aside.
  4. Heat 1/2 tablespoon of oil in a large skillet until hot. Add the beaten eggs. Cook for 30 seconds until the bottom is set, then scramble until the eggs are just cooked. Transfer to a plate and set aside.
  5. Add 1 tablespoon of oil to the pan and spread out the chicken with minimal overlap. Let cook without moving until the bottom turns light golden, 30 seconds. Flip to cook the other side until just turning white, another 30 seconds or so. Transfer the chicken to a plate and set aside.
  6. Add the remaining 1/2 tablespoon and the rice cake. Stir a few times and spread the rice cake into one layer. Pour in the chicken broth. Cook over low heat for 1-2 minute. Uncover and add the baby bok choy and mushrooms. Cover and cook for until the rice cake just turned tender and the bok choy is not quite cooked.
  7. Add ginger and green onions
  8. Pour in the sauce. Stir and cook for 1 minute.
  9. Add back the cooked chicken and eggs. Cook and stir until the sauce is absorbed.