Stir-fried Rice Cake with Soy Sauce for Many Years

Name: Stir-fried Rice Cake with Soy Sauce for Many Years
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 bag Water mill rice cake; 1 piece cabbage; 2 pcs Chicken leg; 30g Green onions; 1/2 onion; 2 pcs egg; 35g Soy sauce; 5g Water starch; 5g sesame oil; 10g Vegetable oil; 10g Lard (refined); 5g Sugar; 5g Vinegar; a little Thirteen incense; a little black pepper powder

by Crazy cooking father

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Before I went to university, I had never seen something like rice cake, so when I ate it in the university cafeteria for the first time, my roommate told me mischievously that it was rice cake, the most common ingredient in the south. So far, I am convinced, and sighed in a daze for such amazing and delicious ingredients. It took a long time to learn the truth. When the master of the cafeteria saw this silly northern boy shouting for fried rice cakes every time but pointed at fried rice cakes many times, he corrected his mental breakdown and said: "Classmate, what do you want! This is fried rice cakes!" !!!"
But since I came into contact with rice cakes, I have loved its soft and glutinous texture and rich flavor after frying. When I came to Beijing, I came into contact with Korean rice cakes. The taste is similar, and fried rice cakes have become a common breakfast on the table at home. Both Fei's mother and the girl like it very much. If they don't eat twice a week, they feel that they are not very satisfactory throughout the week. The side dishes that accompany the fried rice cake are also rich and varied. There is no certain rule. Chinese cabbage, green vegetables, carrots, green garlic, cabbage, etc., can be perfectly matched with it. As for the seasoning, I prefer the sauce-fried flavor, which is rich in flavor, and the color is more exciting and appetite.

Stir-fried Rice Cake with Soy Sauce for Many Years

1. Bone and slice chicken thighs, add 10g of light soy sauce, black pepper powder, water starch and mix well, add sesame oil, mix well, and marinate for 10 minutes;

Stir-fried Rice Cake with Soy Sauce for Many Years recipe

2. Put 10g vegetable oil in the pot to heat, beat the eggs and put them in the pot;

3. When both sides are golden, set aside and put in the marinated chicken thighs;

4. Stir-fry until the chicken thighs are golden brown and discolored together with the eggs and set aside;

5. Shred cabbage and onion, and cut green onion into hob pieces for later use;

6. Put 10g of refined lard in the pot, melt and heat, add green onion, onion shreds and a little thirteen incense;

7. After stir-frying the aroma, add the cabbage shreds;

8. Stir-fry until the cabbage shreds become soft, add the washed water to make the rice cake;

9. Stir-fry and add 25g light soy sauce, stir-fry the rice cake evenly and soften, add the fried chicken thighs and eggs;

10. Continue to stir-fry evenly, add in the vinegar, stir-fry a few times to serve.

Tips:
Bags of water mill rice cakes sold in supermarkets will stick together, so you must break them apart and then fry them to make them easier to taste;
You can choose all kinds of vegetables you like for the fried rice cakes, carrots, vegetables, bean sprouts, etc. You can use them as you like;
Stir-fried rice cakes with lard will taste more fragrant. If you don’t like it, you can replace it with ordinary vegetable oil;
The chicken is marinated and fried in advance, and then put in at the end, the taste will be more smooth and tender.