My Nephew Was Obsessed with This at Din Tai Fung So I Knew I

• jumlah masa: 26 minutes

Bahan-bahan

Recipe: Stir-fried Rice Cakes with Chicken and Bok Choy

1 lb chicken thighs, boneless, skinless & thinly sliced into 1/4 inch pieces

1 lb flat round rice cakes, soaked in water for 20 mins

8 oz baby bok choy, trimmed and cut in half

1 small onion, 1/4 inch slices

2 cups shiitake mushrooms, (about 8-10 pieces) cleaned and sliced into 1/4 inch pieces

4-5 garlic cloves, finely minced

Cooking oil

Marinade—

1 tbsp Soy sauce

1/2 tbsp Dark soy sauce

1 tsp Sesame oil

1/4 tsp Baking soda

1/4 tsp Black pepper

Sauce—

1/2 cup chicken broth

3 tbsp shaoxing wine

3 tbsp oyster sauce

2 tbsp soy sauce

2 tbsp dark soy sauce

1 tsp sugar

Arahan

Marinate chicken with soy sauce, dark soy sauce, sesame oil, baking soda and black pepper. Mix well and set aside to marinade for 15-20 mins.

In a small bowl combine chicken broth, shaoxing wine, oyster sauce, soy sauce, dark soy sauce and sugar. Mix well and set aside.

Prepare all the veggies and aromatics. Make sure to wash and rinse bok choy thoroughly and drain. Strain rice cakes from water.

In a large wok, heat 2 tbsp of cooking oil. Cook through until golden brown on each side. Remove from wok and set aside.

Add 1-2 more tbsp of oil to the wok. Sauté garlic and onions for 1 min. Add mushrooms and sauté for another 2 mins.

Add rice cakes and sauté for 1-2 mins, adding 1-2 tbsp more oil if needed.

Pour all the sauce in. Toss well then cover wok with lid for 4-5 mins on medium heat.

Uncover then add bok choy. Cover with lid for 1 more min or until slightly softened.

Uncover then add all the cooked chicken. Drizzle sesame oil and give it one last toss. Serve and enjoy!