Name: Stir-Fried Shanghai Rice Cakes (Chao Nian Gao)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese
Ingredients: For the Chicken:; 1 lb (450 g) chicken breast, thinly sliced; 1 teaspoon light soy sauce; 1 teaspoon Shaoxing wine; 1 tablespoon water; ½ teaspoon cornstarch; For the Stir-Fry:; 1 lb (450 g) oval rice cakes (rinsed or soaked if dried); 5 cloves garlic, minced; 6 shiitake mushrooms, sliced; 1 cup napa cabbage, sliced; 6 baby bok choy, separated; 3 green onions, cut into 1-inch pieces; ½ cup low-sodium chicken broth; 2 tablespoons vegetable oil; For the Sauce:; 2 tablespoons light soy sauce; 2 tablespoons dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon Shaoxing wine; 1 tablespoon sugar

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This stir-fried Shanghai rice cakes recipe, also known as chao nian gao, is one of my favorite quick Chinese comfort dishes. I love how the chewy rice cakes soak up the rich, savory sauce while being perfectly balanced by tender chicken, crisp bok choy, napa cabbage, and mushrooms. It’s simple, satisfying, and ready in just 20 minutes. Stir-Fried Shanghai Rice Cakes (Chao Nian Gao)

Why You’ll Love This Recipe

I like that this dish is flavorful and quick to prepare, making it perfect for a weeknight meal. The rice cakes have an irresistibly chewy texture, and the combination of vegetables and savory sauce creates a comforting, balanced meal. It’s a one-pan dish that delivers depth of flavor with minimal effort, and it’s easy to adjust to suit my taste or the ingredients I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

1 lb (450 g) chicken breast, thinly sliced
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine
1 tablespoon water
½ teaspoon cornstarch

For the Stir-Fry

1 lb (450 g) oval-shaped rice cakes (rinsed if fresh/frozen, or soaked if dried)
5 cloves garlic, minced
6 shiitake mushrooms, stems removed and thinly sliced
1 cup napa cabbage, thinly sliced
6 baby bok choy, separated into leaves
3 stalks green onions, cut into 1-inch pieces
½ cup low-sodium chicken broth
2 tablespoons vegetable oil

For the Sauce

2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon sugar

Directions

I start by marinating the chicken with light soy sauce, Shaoxing wine, water, and cornstarch. I let it rest for 15 minutes to help the chicken stay tender.
While the chicken marinates, I prepare the rice cakes. If I use fresh or frozen rice cakes, I rinse them under cold water to separate them. When I use dried rice cakes, I soak them in warm water for about 3 hours until soft.
I combine the sauce ingredients—light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar—in a small bowl and set it aside.
I heat one tablespoon of oil in a wok or large pan over medium-high heat. I sear the chicken in a single layer for about 1–2 minutes per side until cooked through, then remove it from the pan and set it aside.
In the same wok, I add the remaining tablespoon of oil and sauté the garlic, mushrooms, napa cabbage, bok choy, and green onions for about 1 minute.
I add the rice cakes on top of the vegetables and pour in the chicken broth. I cover the wok and let it steam for 4 minutes until the rice cakes soften.
I pour in the prepared sauce and return the cooked chicken to the wok. I toss everything together for 2–3 minutes until the sauce thickens and coats the ingredients evenly.
I serve it immediately while it’s hot and glossy.

Servings and Timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I sometimes make this dish with shrimp or tofu instead of chicken for a different protein option. When I want to add color and crunch, I include vegetables like bell peppers, carrots, or baby corn. If I’m in the mood for spice, I stir in some chili flakes or drizzle chili oil before serving. Scrambled eggs also make a great addition for extra protein and texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I sprinkle a few drops of water over the rice cakes and cover them with a damp paper towel before microwaving. I also like reheating in a wok with a splash of water to steam the rice cakes gently—they stay soft and chewy this way.

FAQs

How do I keep the rice cakes from sticking together?

I rinse them in cold water before cooking to separate them easily. A small drizzle of oil also helps prevent sticking.

Can I make this dish vegetarian?

Yes. I replace the chicken with tofu and use vegetable broth instead of chicken broth. The rest of the recipe stays the same.

Why do I need two types of soy sauce?

Light soy sauce provides saltiness and flavor, while dark soy sauce adds color and a deeper, slightly sweet taste.

Why are my rice cakes too soft?

They might have cooked too long. I make sure to cook them only until tender and chewy, not mushy.

Can I prepare this in advance?

I can marinate the chicken and mix the sauce ahead of time, but I cook the rice cakes fresh so they keep their chewy texture.

Conclusion

I love how quick and delicious this stir-fried Shanghai rice cakes recipe is. The chewy rice cakes, tender chicken, and flavorful sauce come together beautifully in one pan. It’s a simple, comforting meal that feels both homemade and satisfying every time I make it.

Stir-Fried Shanghai Rice Cakes (Chao Nian Gao)

Why You’ll Love This Recipe