질문하기
Thick, chewy rice cakes are sliced and stir-fried or served in soup in this distinctive Yunnan specialty. Naturally gluten-free and versatile, this family dish pairs well with fresh vegetables and protein.
Slice the erkuai rice cake into 1/4-inch thick strips for even cooking and soak them in warm water for 10 minutes to soften.
Cut chicken breast into thin strips and marinate with 1 tbsp soy sauce for 10 minutes to infuse flavor.
Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add sliced garlic and white parts of the scallions; stir-fry for 30 seconds until aromatic but not browned.
Add chicken strips and stir-fry quickly over high heat until just cooked through (about 2-3 minutes), then remove and set aside to prevent overcooking.
Add mushrooms, bok choy, and bean sprouts to the wok, stir-frying for 2 minutes until vegetables are bright and just tender.
Return the chicken and drained rice cake strips to the wok. Pour in the remaining soy sauce, oyster sauce, and sesame oil. Stir-fry on high heat for 2-3 minutes, making sure the erkuai are evenly coated and chewy but not hard.
Season with salt and white pepper, toss in sliced scallion greens, and cook for a final 1 minute on medium heat. Serve hot.
