Shanghai-Style Stir-Fried Rice Cake with Chicken and Pak Choi
Recipe by THE YELLOW RICE
A main dish inspired by Shanghai, combining rehydrated rice cake strips, tender chicken, crunchy pak choi and a flavorful soy sauce, all brightened with sesame oil and toasted sesame seeds.
EasyChineseServes 4
Printable version with shopping checklist
Source Video
2h 33m
Prep
15m
Cook
20m
Cleanup
3h 8m
Total
Cost Breakdown
Total cost:$9.02
Per serving:$2.26
Critical Success Points
- • Soak the rice cake for at least 2 hours so it becomes pliable
- • Cook the chicken until it is well browned and cooked through
- • Allow the sauce to reduce properly so the rice cake absorbs the flavors
- • Do not overcook the pak choi to preserve its crunchy texture
Safety Warnings
- • Be careful when handling hot oil – risk of burns
- • Never leave oil unattended on the fire
- • Use heat‑resistant utensils
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