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A big bowl of thinly sliced Chinese rice cakes with strips of tan fish cake, coated in a savory brown sauce.

Chinese Rice Cakes - Chao Nian Gao

A big bowl of these chewy stirfried rice cakes is perfect carby, savory comfort food.
Course Dinner, Lunch, Side Dish
Cuisine Asian, Chinese, Shanghainese
Keyword black pepper, brown sugar, cabbage, egg-free, fish cakes, fish sauce, garlic, green onions, mushrooms, nut-free, onion, rice, rice cakes, rice wine vinegar, sesame oil, white pepper, xiaoxing wine
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 409 kcal



  • 3 T soy sauce
  • 2 T xiaoxing wine
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground white pepper
  • 2 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 2 T brown sugar
  • 1 tsp fish sauce
  • 2 green onions sliced
  • 1 lb rice cakes
  • 2 portobello mushrooms sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 small head cabbage chopped
  • 1 1/2 lbs fish cakes sliced


  1. Mix all the sauce ingredients together, then set aside.
  2. Place the rice cakes in a medium bowl, and add water to cover. Let soak for at least 1 hour, up to overnight. They won’t be soft to the touch yet, but this will help them soften up when you cook them.
  3. In a large skillet or wok, heat a thin layer of oil over medium-high heat. Add the mushrooms, and cook for 10-15 minutes, or until browned and any liquid that the mushrooms have exuded has evaporated. Add the onion, garlic and cabbage; saute for 5-10 minutes, or until the onions are slightly translucent and the cabbage is wilted.
  4. Drain the rice cakes. Add the rice cakes, sauce and fish cakes. Saute until the rice cakes are chewy (they’ll look less matte, but you can also taste one), the sauce coats everything, and the fish cakes are warmed through. Serve hot.