Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Shanghai-Style Stir-Fried Rice Cake with Chicken and Pak Choi
A main dish inspired by Shanghai, combining rehydrated rice cake strips, tender chicken, crunchy pak choi and a flavorful soy sauce, all brightened with sesame oil and toasted sesame seeds.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Soak the rice cake for at least 2 hours so it becomes pliable
- • Cook the chicken until it is well browned and cooked through
- • Allow the sauce to reduce properly so the rice cake absorbs the flavors
- • Do not overcook the pak choi to preserve its crunchy texture
Safety Warnings
- • Be careful when handling hot oil – risk of burns
- • Never leave oil unattended on the fire
- • Use heat‑resistant utensils
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Har Gow – Steamed Shrimp Dumplings (traditional and alternative dough)
Discover how to make the famous dim sum Har Gow, these translucent shrimp dumplings, with two dough options: the traditional wheat starch and tapioca based dough, and a gluten‑free version using white rice flour and potato or corn starch. The video details each step, from filling to steaming, with tips to prevent the dough from sticking and to freeze the dumplings.
Crispy Lemon Chicken
Crispy chicken with a lemon sauce, combining the sweet, salty and tangy flavors of Chinese cuisine with a Western touch. Ideal as a main dish or appetizer, served with rice or simply dipped in the sauce.
Cool Q‑Bouncy Green Bean (Mung Bean) Cake
A refreshing, chewy summer dessert made from mung beans and tapioca starch. The cake is steamed in thin layers with sweetened mung beans, giving a silky, melt‑in‑your‑mouth texture that’s perfect served chilled.
Separated Beef Stir-Fried Noodles
Wide Chinese noodles stir-fried with dark soy sauce, served with thinly sliced marinated beef quickly cooked. The dish consists of two separate parts – noodles on one side, beef on the other – to keep each texture and flavor intact.
Garlic Sautéed Bok Choy with Chicken Powder
A quick, beginner‑friendly Chinese‑style side dish. Fresh bok choy is soaked in salty water to remove grit, then chopped and sautéed with garlic, a pinch of salt, and a dash of chicken powder for umami. Perfect over steamed rice or noodles.
Daure grillée à la sauce XO
Daure entière grillée à la poêle, nappée d'une sauce XO parfumée au gingembre, à l'ail, à l'échalote et aux piments doux, relevée de sauce soja, sucre et huile de sésame. Servie avec du riz blanc, cette recette rapide et savoureuse apporte les saveurs de la cuisine chinoise à votre table.