Description

This dish presents a comforting stir-fry featuring tender, chewy oval rice cakes alongside succulent slices of chicken, earthy shiitake mushrooms, and crisp baby bok choy. Each component is coated in a rich, savory brown sauce, delivering a harmonious blend of textures and umami flavors. The quick stir-frying method ensures a vibrant and satisfying meal.

Ingredients

* 1 lb (450g) Shanghai rice cakes, pre-soaked if dried
* 1 lb (450g) boneless, skinless chicken breast or thigh, thinly sliced
* 8 oz (225g) fresh shiitake mushrooms, stems removed, sliced
* 4-5 heads baby bok choy, quartered lengthwise
* 3 cloves garlic, minced
* 1 inch fresh ginger, grated
* 2 tablespoons vegetable oil
* 2 green onions, sliced for garnish
*For the Chicken Marinade:*
* 1 tablespoon soy sauce
* 1 teaspoon cornstarch
* 1 teaspoon sesame oil
* 1/4 teaspoon white pepper
*For the Sauce:*
* 1/4 cup chicken broth
* 2 tablespoons soy sauce
* 1 tablespoon oyster sauce (or vegetarian mushroom sauce)
* 1 teaspoon sugar
* 1 teaspoon cornstarch
* 1/2 teaspoon sesame oil

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Instructions

If using dried rice cakes, soak them in warm water for at least 30 minutes, or until pliable. Drain thoroughly before use.
In a medium bowl, combine the thinly sliced chicken with the marinade ingredients: 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix well and set aside for 15 minutes.
In a small bowl, whisk together all sauce ingredients: chicken broth, 2 tablespoons soy sauce, oyster sauce, sugar, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until they begin to soften.
Add the drained rice cakes and baby bok choy to the wok. Stir-fry for 2-3 minutes, allowing the bok choy to wilt slightly.
Return the cooked chicken to the wok. Pour in the prepared sauce mixture. Stir continuously until the sauce thickens and evenly coats all ingredients, approximately 1-2 minutes.
Garnish with sliced green onions before serving. Serve hot.

Notes

* For a vegetarian alternative, substitute chicken with firm tofu and use a vegetarian mushroom sauce in place of oyster sauce.

* Ensure rice cakes are adequately soaked to achieve a tender texture and prevent them from breaking during stir-frying.

* Adjust the amount of soy sauce to your taste preference, sampling the sauce before adding it to the wok.

* Slicing all ingredients thinly promotes even cooking and reduces overall preparation time.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 35g