Rice Cake Stir Fry with Shepherds Purse
Typically, when I think of rice cakes, I think of Korean tteokbokki. Rice cakes are apparently eaten in China too. Rice cakes with shepherds purse is a classic Shanghai dish that isn’t very well known in the Americas. You will most likely never find it on a Chinese menu. The rice cakes are stir fried with chicken and shepherds purse, which is a wild vegetable(kind of a cross between dandelion and spinach).
Servings: 4
Ingredients
Chicken Marinade
- 12 oz boneless skinless chicken thighs thinly sliced
- 2 tsp shaoxing cooking wine
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
Stir Fry
- 3 tbsp vegetable oil
- 8 oz shepherds purse
- 1 lb rice cakes
- 2 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 cup chicken stock
Instructions
- Marinate the chicken with all of the marinade ingredients for 15 minutes.
- Heat up the cooking oil in a large sauté pan or wok over medium high heat. Sauté the chicken for 4-5 minutes until cooked.
- Add in the shepherds, sesame oil, salt, and white pepper. Stir fry for 30 seconds.
- Cover the chicken with the rice cakes, making sure that none of them are touching to bottom ov the pan.
- Pour in the chicken stock. Cover and simmer for 5 minutes until the rice cakes are softened.
- Take off the cover and stir all of the ingredients together.
