Recipe: Stir fried rice cake 炒白粿乾

Recipe: Stir fried rice cake 炒白粿乾
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Whenever we go for hotpot, my daughter would always get the rice cakes and cook it in the soup. So, when I was out grocery shopping, I searched for dried rice cakes and found it in Jaya Grocer. Got a pack and decided to cook it "Hakka-style" at home.  I've eaten this before in a couple of noodle restaurants (they call it fried pak ko)... so fingers crossed, hopefully the kids will like it!

This is a simple recipe - the only thing you need to remember is to soak the rice cakes for at least 10 hours before cooking, and just before cooking, blanch it in hot water to soften and also to remove excess starch. The rice cakes are stir fried with minced chicken (you can use pork too), cabbage, choy sum, mushroom and wood ear fungus, and seasoned with dark and light soy sauce. Thankfully, it was a great hit with the kids. Will definitely make this again!

Stir fried rice cake 炒白粿乾

Stir fried rice cake 炒白粿乾
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10-12 minutes
Serves 2

Ingredients
150g white rice cake 白粿乾
1 garlic clove, finely chopped
1 tbsp cooking oil
100g chicken breast, roughly minced
3/4 tbsp dark soy sauce
1/2 tbsp light soy sauce
2 cabbage leaves, washed and finely sliced
1 stalk choy sum, cut into 1" lengths
4-5 dried Chinese mushrooms, rehydrated and thinly sliced
2 wood ear fungus, rehydrated and thinly sliced
1/2 tsp chicken stock granules
50ml water



1. Soak the rice cakes in room temperature water for 10-12 hours. Drain and set aside.

2. Bring a pot of salted water to the boil. Add the rice cakes and cook for 2 minutes, until they are soft and chewy. Drain and then rinse the rice cakes in cold water several times to remove excess starch. Set aside.

3. In a wok, heat oil over medium high heat. Add the garlic and saute for 2 minutes, until golden brown. Then, add the chicken and cook for about 3-4 minutes.Add the wood ear fungus and mushroom and saute for further minute. Add water, light soy sauce, dark soy sauce, and chicken stock granules and reduce heat to medium and simmer for 3 minutes.

4. Add the cabbage and choy sum and saute for about 2 minutes. Finally, add the drained rice cakes and toss to coat in the sauce. Taste, and season with more light soy sauce if necessary. Serve hot.

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