Description

This recipe for Din Tai Fung-style Shanghai Rice Cakes features tender rice cakes stir-fried with thinly sliced chicken breast, shiitake mushrooms, and napa cabbage in a flavorful soy-based sauce. Perfectly balanced with a hint of sweetness, acidity, and nuttiness, this quick 30-minute dish delivers a delicious taste of Shanghai cuisine that is sure to satisfy your cravings.

Ingredients

Scale

Main Ingredients

8 oz Rice Cakes (pre-soaked or fresh)
1 lb Chicken Breast (thinly sliced)
4 oz Shiitake Mushrooms (fresh or dried, rehydrate dried ones)
2 cups Napa Cabbage (chopped)
2 stalks Scallions (sliced)

Sauce Ingredients

3 tbsp Soy Sauce
1 tbsp Sugar
1 tbsp Rice Vinegar
1 tbsp Sesame Oil
2 tbsp Avocado Oil (can substitute with canola or vegetable oil)

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Instructions

Prepare Rice Cakes: Soak rice cakes in water for about 3 hours or overnight, gently separating them after 30 minutes to prevent sticking.
Make Sauce: In a bowl, mix the soy sauce, sugar, rice vinegar, and sesame oil until the sugar fully dissolves to create a balanced, flavorful sauce.
Cook Chicken: Heat avocado oil in a large wok or skillet over high heat. Add the thinly sliced chicken breast and stir-fry for 1-2 minutes until the chicken begins to cook through.
Add Mushrooms and Scallions: Add rehydrated shiitake mushrooms and sliced scallions to the wok, stirring continuously for another minute until they soften and release their aroma.
Incorporate Rice Cakes and Sauce: Add the pre-soaked rice cakes along with the prepared sauce to the wok. Stir-fry everything together for 2-3 minutes, ensuring the rice cakes are well coated with the sauce.
Add Napa Cabbage: Stir in the chopped napa cabbage and continue cooking for an additional 2-3 minutes until the cabbage wilts and the rice cakes reach your desired softness.
Adjust Texture and Serve: Check the softness of the rice cakes; if they feel too firm, add a splash of water and cook briefly to soften. Serve the dish hot for the best flavor and texture.

Notes

Soaking rice cakes properly is essential for a soft and chewy texture.
Dried shiitake mushrooms should be soaked in warm water for 20-30 minutes before use.
You can substitute chicken breast with tofu or shrimp for variation.
Adjust seasoning to taste, adding more soy sauce or sugar as preferred.
Use a wok or large skillet for even high-heat stir-frying.