First of all, if you are my biggest fan then please buy me a proper digital camera because this picture does not do justice at all to this wonderful stir fry. Nian gao is something that is eaten around Chinese New Year, you can have a savoury dish like the one above or a sweet version with brown sugar.
Ok, so let us talk about the ingredients that you need. First of all, the rice cakes that I used were of the dried variety (there are also frozen ones). They need to be soaked in cold water for 24 hours before using them.
For the protein I used chicken which I cut into small strips and marinated in a mixture of Kimlan Light Soy Sauce, Lee Kum Kee Premuim Dark Soy Sauce, Koon Chun Hoisin Sauce, Maekrua Oyster Sauce, Hua Tiao Chiew Rice Wine and about 15 Pearl River Bridge Yang Jiang Preserved Black Beans with Ginger and corn starch. The products are shown below.
For the vegetables I used cabbage, spring onions and ginger.
Soften the cabbage in a frying pan by adding the thick parts and frying them on medium heat in oil for a couple of minutes. Then add the soft parts and light soy sauce, cover with a lid and let cook for some additional minutes. The cabbage should be a bit chewy, not crunchy. When ready, remove from the pan and set aside.
When the chicken has marinated for about 20 minutes, add it to the pan with the garlic and spring onions and cook on high heat until it is ready.
Remove the chicken and set aside. Soften the rice cakes by adding them into some Chinese chicken stock that is boiling away in your pan. Add the cabbage and chicken and mix it all together.
Serve and enjoy bitches!