Shanghai Rice Cake in Soup 上海湯年糕

🧂 Ingredients

• 750 g Rice cake

  , ready to cook
• 400 g Napa cabbage
• 250 g Shanghai salted pork belly
• 1 tsp Oil
• 1 ½ tsp Salt
• 1 tbsp Abalone sauce

  (or oyster sauce)
• 2 tbsp Shaoxing wine
• 1 litre Chicken broth

Instructions

• 1 Soak rice cakes in water for 10 minutes to separate. If using dried rice cakes,
  follow soaking instructions on the package. After 10 minutes, dry in a colander
  and set aside
• 2 Wash napa cabbage and cut into 2 cm wide pieces. Set aside
• 3 Slice Shanghai salted pork belly into thin pieces. Set aside I bought this meat
  at an Asian supermarket in the refrigerated area where they sell Chinese
  sausage. You can also use any meat you’d like.
• 4 Heat a pot and add 1 tsp oil
• 5 Add sliced Shanghai salted pork belly and fry for 30 seconds
• 6 Add napa cabbage and mix with the pork belly
• 7 Add 2 tbsp Shaoxing wine
• 8 Add 1 litre of chicken broth and cover with lid until the contents come to a
  boil
• 9 Add rice cake, add 1 tbsp abalone sauce, mix well, separate the rice cakes that
  are sticking to each other
• 10 Cover with lid until it boils again
• 11 Stir to prevent rice cake from sticking to the bottom of the pot
• 12 Try the broth, add salt accordingly. Since the saltiness of the salted pork and
  the broth may vary between brands, you should decide how much salt to add. I
  added 1 ½ tsp of salt to mine
• 13 Reduce the heat to low, cover with lid and cook for 10 minutes.
• 14 Try a piece of rice cake to make sure you like the consistency. If it’s too
  chewy, let it cook for another 5 minutes and check again
• 15 Once the rice cakes are done, remove from heat
• 16 Serve I topped my rice cakes with some Pickled Mustard Greens to give it a
  little hint of sweet and sour

Nutrition Info