Stir-fried Rice Cakes with Chicken and Bok Choy
Stir-fried Rice Cakes with Chicken and Bok Choy
Ingredients
For the Main Dish
- 1 pound chicken thighs, boneless, skinless, thinly sliced into 1/4 inch pieces
- 1 pound flat round rice cakes, soaked in water for 20 minutes
- 8 ounces baby bok choy, trimmed and cut in half
- 1 onion, small, sliced into 1/4 inch pieces
- 2 cups shiitake mushrooms, cleaned and sliced into 1/4 inch pieces (about 8-10 pieces)
- 4 garlic cloves, finely minced
- as needed cooking oil
- as needed sesame oil, for drizzling
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper
For the Sauce
- 1/2 cup chicken broth
- 3 tablespoons Shaoxing wine
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon granulated sugar
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1 tablespoon soy sauce, 1/2 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon baking soda, and 1/4 teaspoon black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate for 15-20 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the sauce. In a small bowl, combine 1/2 cup chicken broth, 3 tablespoons Shaoxing wine, 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 2 tablespoons dark soy sauce, and 1 teaspoon granulated sugar. Whisk until well combined and set aside.
⏱️ 3 min
- 3
Prepare the vegetables and aromatics. Trim and cut the baby bok choy in half, then wash and rinse thoroughly. Drain well. Slice the small onion into 1/4 inch pieces. Clean and slice the shiitake mushrooms into 1/4 inch pieces. Finely mince the garlic cloves. Ensure the flat round rice cakes have soaked for 20 minutes, then strain them from the water.
⏱️ 10 min
- 4
Heat 2 tablespoons of cooking oil in a large wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until golden brown on each side and cooked through. This should take about 4-6 minutes. Remove the cooked chicken from the wok and set aside.
⏱️ 6 min
- 5
Add 1-2 more tablespoons of cooking oil to the wok, if needed. Add the minced garlic and sliced onions and sauté for 1 minute until fragrant. Add the sliced shiitake mushrooms and continue to sauté for another 2 minutes.
⏱️ 3 min
- 6
Add the strained rice cakes to the wok. Sauté for 1-2 minutes, adding 1-2 tablespoons more oil if the wok appears dry or the rice cakes are sticking.
⏱️ 2 min
- 7
Pour all the prepared sauce into the wok. Toss everything well to coat the rice cakes and vegetables evenly. Cover the wok with a lid and cook on medium heat for 4-5 minutes, allowing the rice cakes to soften and absorb the sauce.
⏱️ 5 min
- 8
Uncover the wok and add the baby bok choy. Cover the wok again with the lid and cook for 1 more minute, or until the bok choy is slightly softened but still vibrant.
⏱️ 1 min
- 9
Uncover the wok. Add all the cooked chicken back into the wok. Drizzle a small amount of sesame oil over the entire dish for added fragrance and flavor. Give everything one final toss to combine. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Rice Cakes with Chicken and Bok Choy
For the Main Dish
- 1 pound chicken thighs, boneless, skinless, thinly sliced into 1/4 inch pieces
- 1 pound flat round rice cakes, soaked in water for 20 minutes
- 8 ounces baby bok choy, trimmed and cut in half
- 1 onion, small, sliced into 1/4 inch pieces
- 2 cups shiitake mushrooms, cleaned and sliced into 1/4 inch pieces (about 8-10 pieces)
- 4 garlic cloves, finely minced
- as needed cooking oil
- as needed sesame oil, for drizzling
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper
For the Sauce
- 1/2 cup chicken broth
- 3 tablespoons Shaoxing wine
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon granulated sugar
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1 tablespoon soy sauce, 1/2 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon baking soda, and 1/4 teaspoon black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate for 15-20 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the sauce. In a small bowl, combine 1/2 cup chicken broth, 3 tablespoons Shaoxing wine, 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 2 tablespoons dark soy sauce, and 1 teaspoon granulated sugar. Whisk until well combined and set aside.
⏱️ 3 min - 3
Prepare the vegetables and aromatics. Trim and cut the baby bok choy in half, then wash and rinse thoroughly. Drain well. Slice the small onion into 1/4 inch pieces. Clean and slice the shiitake mushrooms into 1/4 inch pieces. Finely mince the garlic cloves. Ensure the flat round rice cakes have soaked for 20 minutes, then strain them from the water.
⏱️ 10 min - 4
Heat 2 tablespoons of cooking oil in a large wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until golden brown on each side and cooked through. This should take about 4-6 minutes. Remove the cooked chicken from the wok and set aside.
⏱️ 6 min - 5
Add 1-2 more tablespoons of cooking oil to the wok, if needed. Add the minced garlic and sliced onions and sauté for 1 minute until fragrant. Add the sliced shiitake mushrooms and continue to sauté for another 2 minutes.
⏱️ 3 min - 6
Add the strained rice cakes to the wok. Sauté for 1-2 minutes, adding 1-2 tablespoons more oil if the wok appears dry or the rice cakes are sticking.
⏱️ 2 min - 7
Pour all the prepared sauce into the wok. Toss everything well to coat the rice cakes and vegetables evenly. Cover the wok with a lid and cook on medium heat for 4-5 minutes, allowing the rice cakes to soften and absorb the sauce.
⏱️ 5 min - 8
Uncover the wok and add the baby bok choy. Cover the wok again with the lid and cook for 1 more minute, or until the bok choy is slightly softened but still vibrant.
⏱️ 1 min - 9
Uncover the wok. Add all the cooked chicken back into the wok. Drizzle a small amount of sesame oil over the entire dish for added fragrance and flavor. Give everything one final toss to combine. Serve immediately and enjoy!
⏱️ 2 min