Stir-fried Rice Cake Strips with Sauce

Name: Stir-fried Rice Cake Strips with Sauce
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Rice cake sticks; 2 tablespoons ketchup; 80g Chicken breast; Some Cooking oil; 1/2 root celery; 1/2 root carrot; 1 tablespoon salt; 1 tsp pepper; 2 tablespoons Cooking Wine; 1 tablespoon corn starch; 1 tablespoon Sugar; Some chopped green onion; Moderate amount of ginger

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

I have liked glutinous things since I was a child. Rice cakes, rice dumplings, glutinous rice balls, cold cakes, donkey rolls, and glutinous rice cakes and daifuku in recent years... are all my favorite delicacies.
Stir-fried rice cakes with vegetables is more delicious, full of sauce, soft and glutinous, eat as much as you want. The one I made today is fried rice cake. It can be used as a dish or rice. The rice cake is soft but very tough. The rice cake is full of sauce and served with crisp vegetables. It is rich in layers and has a springy texture. It is delicious. Three people rushed to eat, and they were robbed within 5 minutes of serving, and even the sweet and sour soup was finished. If you also like to eat rice cakes, then give it a try!

Stir-fried Rice Cake Strips with Sauce

1. Prepare all the ingredients. The rice cake strips are well weighed, the chicken breasts are washed and shredded, the celery is cleaned, and the carrots are peeled off and washed. Treat the chicken breast. Clean the chicken breast and cut it into filaments. Add a small amount of water, 2 tablespoons of cooking wine, 1 teaspoon of pepper, 1 teaspoon of cornstarch, and stir evenly in one direction. Let the chicken breasts "eat" all the water, and wait use. The chicken that has been treated in this way is soft, tender and smooth, without burning wood.

Stir-fried Rice Cake Strips with Sauce recipe

2. , Heat the wok, pour in the right amount of cooking oil, add the chopped green onion and minced ginger and fry it until it is fragrant. Put the marinated chicken shreds in and stir-fry until it is 90% cooked, set aside.

3. Put water in the pot to boil, put the rice cake strips in the pot and blanch for 2 minutes, remove the water, so that the rice cake strips are more refreshing and will not stick together.

4. Wash the wok and heat it, add a little less cooking oil, put the ketchup and sugar in it, and slowly fry out the red oil on low heat.

5. Then add celery segments and carrot shreds and stir-fry until they are 90% cooked.

6. Add a little bit of water, stir-fry well, put the rice cake strips into the pot and stir-fry evenly.

7. Put the chicken breast shreds that have just been cooked into the pot, stir and fry evenly, high heat, and the soup will thicken.

8. Sprinkle with chopped chives, put them on a plate, serve them to the table, and start eating! A plate of soy-fried rice cakes with delicious color, fragrance and taste is ready, eat it quickly, if you don't eat it, you will be robbed!

Tips:
I bought the nian gao sticks, which are hot pot nian gao, not the very sticky nian gao in the north. It's not very sticky, but it's pliable and sticky after being fried, and the taste is very good.