Fried Rice Cakes of Shèngzhōu: Let’s Get Cooking, China
Fried Rice Cake of Shèngzhōu
This recipe is from Since, a friendly ZAFU, Zhèjiāng nóng lín xuéyuàn, student with an unusual English name.
Since says, “Fried rice cake is very famous in my hometown of Shèngzhōu, in Zhèjiāng Province. It is a dish that I remember my mother making when I was young!” Shèngzhōu is a city about 1.5 hours by car from Hángzhōu. The town is famous for its variety of local snacks and southeast China style dishes.
Since loves to watch a lot of movies and travel with her friends.
http://www.ohiseered.com/2011_02_01_archive.html [This is from a great blog site “Oh I See Red” about life in Shanghai. I love the excellent photos].
250 gram Rice cake, shredded [1 gram = 0.0352739619 ounces, so 250 grams = 8.81 oz]
150 g [5.29 oz] Cabbage, shredded
40 g [1.4 oz.] Red bell pepper
30 g [1.05 oz.] Onion
5-6 pcs Dried mushrooms, soaked and shredded
150 g [5.29 oz.] Chicken breast, shredded [you could use portabella mushrooms, tofu, or seitan as animal-friendly substitutes]
6 pcs Dried chillis
1 teaspoon Chicken powder
1 tsp Chilli oil
Some salad oil
To cook Fried Rice Cake
1. Bring a pot of water to boil. Add in rice cakes to cook until soft, about 5 minutes. Take out and rinse with cold running water. Drain, slice and set aside. Poach the shredded chicken with heated oil.
2. Leave about 2 tablespoons of oil in the wok and add in shredded onion and chillis. Stir until fragrant. Add in dried mushrooms and spring onion segments. Stir briefly. Add in cabbage and bell pepper shreds. Stir-fry over the medium heat for about 5 minutes.
3. Return the rice cakes and prepared chicken into wok. Add in curry powder and dark soya sauce. Continue stirring. Season with chicken powder and salt and sprinkle with chili oil. Stir-fry all together until pieces are well-coated with sauce.
“I hope you share this recipe with your family,” says Since.
Since included fried rice cake photos from
Zài Jiàn and Aloha, Renée