This copycat version of the Din Tai Fung Shanghai Rice Cakes is one of my go-to staples! I’m a huge fan of getting these rice cakes (with chicken, of course) in addition to DTF’s incredible xiao long bao, but now that I’m slated to move away from California, having this recipe is going to be an absolute lifesaver. You can buy frozen, pre-packages rice cakes from your local Asian grocery store or an @hmart and add the meat of your choice – while I opt for chicken for the lean protein, you could add pork, beef, tofu, or even shrimp! Incorporate some bok choy to add some texture and crunch and garnish with scallions and red chili pepper flakes and you’re good to go. What’s your go-to item at Din Tai Fung?
Shanghai Rice Cakes
Ingredients
Meat and Marinade
- 8 oz skinless chicken thighs, sliced into thin strips
- 1 tbsp water
- 2 tsp soy sauce
- 1 tsp vegetable oil
- 1 tsp cornstarch
- 1/2 tsp sesame oil
- 1/4 tsp freshly ground black pepper
Rice Cakes
- 1 lb rice cakes Unless fresh or frozen, make sure you soak them for at least a few hours or overnight before cooking
- 8 oz baby bok choy
- 3 oz fresh shiitake mushrooms, thinly sliced
- 3 scallions, cut at an angle into 1" pieces
- 2 cloves of garlic, minced
- 3 tbsp vegetable oil
- 1 tbsp Shaoxing cooking wine
- 1.5 tbsp soy sauce
- 1/2 tsp sesame oil
- 2 tsp oyster sauce
- 1/2 tsp granulated sugar
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- salt, to taste
Instructions
- Add the chicken and marinade ingredients into a small bowl and mix until the chicken is evenly coated. Cover with plastic wrap and allow to sit in the fridge for 20-30 minutes while you finish prepping the rest of the ingredients.
- Rinse and drain the rice cakes. Wash the bok choy and separate into individual leaves.
- Place a wok over high heat. Once it begins to smoke, add the vegetable oil and swirl around the wok to coat. Let the oil heat for a minute and then add the chicken and the garlic. Stir fry for a few minutes, until the chicken is no longer pink and the garlic has started to brown. Add the mushrooms and continue to stir fry for 1 minute.
- Add the scallions, bok choy, and Shaoxing wine. Stir fry for 30 seconds, and then push everything to the center of the wok. This will create a small bed onto which you will add the rice cakes, which will help prevent them from getting stuck to the wok. Add 1/2 cup water and cover the wok, allowing the rice cakes and vegetables to steam for 2 minutes.
- While the rice cakes are steaming, in a small bowl whisk together the soy sauce, sesame oil, oyster sauce, sugar, pepper, and red pepper flakes. Once the rice cakes have steamed, remove the lid and add the sauce. Reduce the heat to medium and stir fry everything together for an additional minute. Give it a taste and adjust the salt to your liking. Once the rice cakes are well coated in sauce and cooked through (make sure they're still chewy, not mushy!), scoop the rice cakes into two bowls. Garnish with additional thinly sliced scallions and red pepper flakes.
- Enjoy!
