Salmon Fried Rice Cake (Chao Nian Gao)

🧂 Ingredients

• 200 g sockeye salmon

  skinned and cut into smallish pieces
• 650 g Chinese or Korean rice cakes

  fresh or frozen (see note)
• 2 tbsp vegetable oil
• 3 scallions

  white portions thinly sliced, greens cut into larger pieces
• 1 clove garlic

  minced
• 200 g chinese cabbage

  finely chopped (~3 cups)
• 1/2 cup water
• 1 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1.5 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1.5 tsp sugar
• 1/2 tsp ginger juice

  (squeezed from grated ginger)
• 1 clove garlic

  minced

Instructions

• 1 If using frozen rice cakes, make sure that they're completely defrosted and
  separated into individual pieces, then soak them in a large bowl of water for
  10-15 minutes before draining and set aside. If using large uncut rice cake,
  slice into oblong rounds, about 1/2 cm thick. You can soak them the way.
• 2 Combine the marinade ingredients in a small bowl. Add the salmon and marinate at
  room temperature for 20-30 minutes.
• 3 Combine the sauce ingredients and set aside.
• 4 Heat about 1 tbsp of the oil in a wok or large, deep-sided frying pan. When the
  oil is very hot and shimmering, add the marinated salmon. Stir-fry until the
  salmon is cooked through and slightly browned; about 2-3 minutes. Remove the
  salmon from the wok/pan and set aside.
• 5 Return the wok to the stove and add the remaining oil. Add the scallions and
  garlic and stir fry for about 30 second, then remove these from heat and keep
  them with the salmon. Add the Chinese cabbage to the wok and stir-fry for about
  1 minute before adding this aside with the other ingredients as well.
• 6 Add the rice cakes to the wok along with 1/2 cup of water. Stir and toss the
  rice cakes while the water heats up, then cover and cook for one minute. If you
  don't have a lid large enough, cook uncovered for about 2 minutes, stirring
  continuously until the rice cakes are tender.
• 7 Return the salmon and vegetables to the wok and stir to combine.
• 8 Make a small well in the center of the food and add about 1/4 of the sauce to
  the wok, tossing and stirring continuously over high heat. As the liquid
  thickens or evaporates, add another 1/4 of the sauce. Repeat this process until
  all of the sauce has been added. This ensures a thick, glossy sauce that covers
  the rice cakes, rather than soaking into them. Remove the finished stir fry from
  heat and serve immediately.

Nutrition Info