Table of Contents
If you’re looking for an exact copycat of Din Tai Fung Shanghai rice cakes, skip the mushrooms and chop your chicken into smaller pieces. Next, add in the pre-soaked sliced rice cakes and the sauce. Mix this all together for a few minutes until the rice cakes start to soften. Add the sliced napa cabbage in last so they stay crunchy.
Stir fry on high heat for a minute and add the shaoxing wine. Add the sticky rice cakes and mix well, scooping up from the bottom of the wok for 30 seconds and then cover for one minute. Remove cover and add the soy sauces, oyster sauce, white pepper, salt, and sugar. Mix well and stir-fry until the rice cakes are cooked through but still chewy.
Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables. Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary.
This recipe is also inspired by Din Tai Fung Shanghai rice cakes, one of my favorite dishes to order whenever I go to Din Tai Fung, a popular restaurant here in Seattle. Chao Nian Gao or stir fried Shanghai rice cakes are typically eaten during the Chinese New Year because it’s considered to bring good luck and fortune for the new year.
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