fbpx 印刷
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chao nian gao in a gold-trimmed bowl, garnished with green onion.

Shanghai Savoury Stir Fried Rice Cakes {Chao Nian Gao}

  • 著者: アシャ
  • 準備: 15分
  • 調理: 10分
  • 合計時間: 25分
  • 分量: 4 人前 1x
  • 分類: メイン料理
  • 国: 中国

説明

Tender and chewy rice cakes cooked in a savoury chicken stir fry. This traditional Chinese dish is considered very auspicious to eat during Chinese New Year celebrations, but it's delicious enough to eat year-round!


材料

分量変更

16 ounces (454 g) rice cakes *

2 大さじ vegetable oil, divided

8 オンス (227 g) boneless chicken breast **

3 cloves garlic

3 cups (228 g) napa cabbage (aka nappa or Chinese cabbage)

2カップ (140 g) baby bok choy (Shanghai or regular variety)

1カップ (75㌘) shiitake mushrooms

マリネ液:

2 小さじ 醤油

2 小さじ corn starch

1 小さじ オイスターソース

1/4 小さじ 砂糖

Sauce:

1/4 cup (60 ml) 鶏ガラスープ

1 大さじ shaoxing***

2 小さじ 醤油

2 小さじ オイスターソース

1  小さじ 砂糖

1/8 小さじ ground white pepper

付け合わせ:

青ネギ (薄切り)


作り方

First you must soak the rice cakes if you are using frozen or dried. See the note* below.

Cut the chicken into thin strips. Stir all of the marinade ingredients together in a small mixing bowl until the cornstarch has completely dissolved. Mix in the chicken slices by hand, ensuring that each piece is well coated. Cover and refrigerate, marinating for at least 30 minutes to overnight.

Prep the vegetables: Mince garlic. Chop cabbage or cut into thin strips. Separate baby bok choy leaves. Remove mushrooms stems and thinly slice caps.

Heat 中華鍋 (or スキレット) over high heat. Once 中華鍋 is hot, add 1 tbsp of oil. Add marinated chicken in thin layer over the bottom. Stir fry until cooked through. Transfer chicken to a plate and set aside. If anything is stuck to 中華鍋, wipe clean before returning to the heat.

Add remaining 1 tbsp of oil to the 中華鍋. Sauté minced garlic for 15 seconds. Add cabbage and mushrooms and stir fry for 2-3 minutes. Add baby bok choy, stir fry 1 minute. 

Strain rice cakes if they have been soaking. Add them to 中華鍋 along with all sauce ingredients. Stir and cover with lid. Cook for 3 minutes, checking once to make sure that rice cakes haven't stuck together. 

Uncover the 中華鍋, stir, add chicken, stir again. Taste test and add more soy sauce to taste. 

Serve family style, garnished with thin, diagonal slices of green onion. The rice cakes must be served hot to stay soft and sticky.


美味しく作るコツ

* Nian gao ("sticky cakes") are rice cakes made from glutinous rice flour and some regular rice flour. Used in both Chinese and Korean cuisine, you can use either kind as they are very similar. You can buy them refrigerated and fresh, often in a log shape that you must cut into 1/4" even slices. You can also buy them pre-cut and frozen or dried. The frozen variety should be soaked in cold water for an hour before cooking. The dried variety should soak for at least 3 hours to overnight. To soak, simply place them in a bowl of cold water, checking about 30 mins in to ensure they are not sticking together.

** I used boneless, skinless chicken breast for my version of this dish. Other popular proteins are chicken thigh or pork. You can use whichever protein you wish.

*** Shaoxing is a traditional Chinese rice wine that is widely used in Chinese cuisine. It tastes most similar to dry sherry, which is its best substitute. 

栄養素

  • 1食あたり:
  • カロリー: 172
  • 糖質: 4.2 g
  • 塩分: 338.7 mg
  • 脂質: 9.6 g
  • 炭水化物: 64.2 g
  • タンパク質: 20.6 g
  • コレステロール: 41.8 mg

キーワード: チャーニェンガオ

Recipe Card powered byTasty Recipes