Shanghai-Style Stir-Fried Rice Cake with Chicken and Pak Choi

Ingredients

• 200 g Rice cake strips (ready-to-use, soak 2 h before cooking)
• 300 g Chicken (boneless, skinless thigh) (cut into pieces about 2 cm)
• 1 head Pak choi (separate the white part (julienne) and the green part (thin rounds))
• 2 stalks Green onion (scallion) (white part in thick rounds, green part in thin rounds)
• 2 cloves Garlic (minced)
• 30 ml Light soy sauce (low‑sodium type)
• 15 ml Dark soy sauce (for color)
• 5 g Sugar (white)
• 5 ml Sesame oil (aroma)
• 30 ml Neutral cooking oil (e.g., sunflower oil)
• 100 ml Water
• 5 g Sesame seeds (toasted)
• to taste Black pepper (ground)

Instructions

1. Soaking the rice cake

   Place the rice cake strips in a large bowl of cold water and soak for at least 2 hours, changing the water if it becomes cloudy.

   Time: PT2H

2. Preparing the vegetables

   Separate the white and green parts of the green onion. Slice the white part into thick rounds and the green part into thin rounds. Cut the pak choi: the white part into julienne and the green part into thin rounds. Mince the garlic cloves.

   Time: PT15M

3. Preparing the chicken

   Remove the skin and bones from the chicken thighs, then cut the meat into pieces about 2 cm.

   Time: PT10M

4. Preparing the sauce

   In a bowl, combine 100 ml water, 30 ml light soy sauce, 15 ml dark soy sauce, and 5 g sugar until fully dissolved.

   Time: PT5M

5. Heating the oil

   Heat the wok over medium heat and add 30 ml neutral oil.

   Time: PT1M

6. Sautéing the garlic

   Add the minced garlic and stir‑fry for 20 seconds, stirring constantly.

   Time: PT1M

7. Cooking the chicken

   Add the chicken pieces and stir‑fry for 5 minutes until they are nicely browned and cooked through.

   Time: PT5M

8. Adding the pak choi

   Add first the white part of the pak choi, then the green part, and stir‑fry for 2 minutes until the leaves are slightly wilted.

   Time: PT2M

9. Incorporating the sauce and rice cake

   Pour in the prepared sauce, add the drained rice cake strips, and mix. Cook for 6‑7 minutes over medium heat, stirring gently until the liquid is almost evaporated and the rice cake has absorbed the flavors.

   Time: PT7M

10. Finishing and plating

    Season with black pepper, drizzle 1 tsp sesame oil, sprinkle toasted sesame seeds and scatter green onion rounds. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g