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This Chinese rice cake soup is delicious and comforting, and very easy to make! Our recipe honors the tradition of cooking with rice cakes in Ningbo, China. Combine the pork (or chicken) with the Shaoxing wine, light soy sauce, sesame oil, white pepper, cornstarch, and water.
This rice cake soup recipe is so delicious, quick, and easy (simple enough for mid-week meals), I know your whole family will love it. Combine the pork (or chicken) with the Shaoxing wine, light soy sauce, sesame oil, white pepper, cornstarch, and water. Marinate for 15 to 20 minutes.
Add salt to taste, ½ teaspoon white pepper, 1 teaspoon sesame oil, and 1 tablespoon light soy sauce. Stir in the cooked pork… And sprinkle the rice cakes over the surface of the soup, along with green parts of the scallions. The rice cakes should be resting on top of the soup so they don’t sink into it and stick to the bottom of the wok/pot.
The rice cakes should be resting on top of the soup so they don’t sink into it and stick to the bottom of the wok/pot. Cover and cook for another minute, or as long as it takes to cook the rice cakes through (please see the Recipe Notes if you are using dried rice cakes).
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