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Method
Step 1 of 5
Marinate chopped chicken with soy sauce, pepper, vegetable oil, and corn starch.
Step 2 of 5
Then, bring a large saucepan over medium-high heat and drizzle some cooking oil, stir fry marinated chicken and garlic until fragrant and golden brown. Add in chopped cabbage and white parts of spring onion and mix well.
Step 3 of 5
Next, add fresh Jongga Rice Cakes on top and season with sesame oil, soy sauce, abalone sauce, pepper, and two tablespoons of Shao Xing wine.
Step 4 of 5
Add an appropriate amount of water and let it simmer for about 5-7 minutes. To thicken the texture of the dish, add corn starch and mix well.
Step 5 of 5
Once rice cake is chewy, the dish is ready to be served!
Tips
If you are using dried rice cakes, make sure to soak for at least 12-14 hours prior to cooking.
Ingredients
1 pack Fresh or dried rice cake from Jongga
200g Boneless Chicken Thigh, sliced
200g Shelled prawns
300g Napa cabbage
8 pieces Dried Shiitake mushrooms, soaked and sliced
3 stalks Spring onion, julienned
2 cloves Garlic, chopped
2 tbsp Dark soy sauce
2 tbsp Light soy sauce
2 tbsp Tsing Shao Xing Wine
2 tbsp Yummy house abalone sauce
1 tsp Sesame oil
½ tsp White Pepper
3 tbsp Vegetable oil
1 tsp Corn starch
