My first batch of rice cakes & chicken
Quite possibly one of my most exciting discoveries since landing in China came the other day while at Wal-Mart when I decided to peruse the “fresh noodles” section, and I came upon my holy grail of Chinese food: rice cakes.
Rice cakes are glutinous little “cakes” sliced sort of like scalloped potatoes, but with a sticky, rice texture cooked together with beef, chicken, shrimp, vegetables, etc. I used to get them all the time at my favorite Chinatown joint in NYC, New Green Bo, and have been on a mission to find them here. Now that I’ve found them, the cooking experimentation has begun.
I will have to repost some updates when I get the recipes just right. (I’ve made them twice already and they are just as delicious here, though I can’t seem to get down the stickiness. Mine end up drying out a bit and sticking together, so I think I need a thicker sauce?)
Uncooked rice cakes
Pingback: Cooking Chinese | 万水千山