Glutinous rice flour noodles make for a satisfying Chinese New Year meal
Stir-fried nian gao is a noodle dish rooted in Shanghainese cuisine.
It is made of glutinous rice flour compressed into a long stick, then sliced and dried.
This dish is also known in Malaysia as bak guo or white cake among descendents of the Hinghua people from Fujian, China.
Stir-fried nian gao in China is very much like the bak guo noodle dish that is popular at Malaysian Chinese restaurants specialising in Hinghua cuisine. — Photos: LOW BOON TAT/The Star
The rice cake noodle itself is similar in texture to tteokbokki in Korean cuisine where it is commonly consumed as an everyday street food.
However in China, this dish is often enjoyed during Lunar New Year, as nian gao literally means “year cake” which symbolises progress and prosperity because of its homophonic meaning that sounds like “year higher” − signifying growth and advancement.
Ingredients for stir-fried nian gao.
Stir-frying the nian gao with colourful vegetables and proteins add variety and vibrancy to the dish – symbolising diversity and abundance of the new year.
Its accompaniment ingredients are also selected for their auspicious homophones: vegetables such as napa cabbage or bok choy that sound like “clean wealth” and proteins such as chicken and prawns for “happiness”.
Marinate chicken slices with soy sauce, sesame oil, white pepper, cooking oil and cornstarch.
Then there are aromatics such as garlic chives for “longevity” and seasonings such as oyster sauce for “goodness”, which all come together to create a dish rich in symbolism and auspiciousness.
A bit of planning is required because although the noodle is pre-cut in slices, they are rock hard and need to be soaked overnight for at least 18 hours to be soft enough to cook.
Even though liquids in the form of prawn broth and mushroom infusion, which come up to three cups, might seem excessive, these reduce down to a perfect gravy that coat the rice cakes beautifully.
Add more flavour to the nian gao by pouring in prawn broth and mushroom infusion.
Stir-fried nian gao is a sticky, savoury and satisfying dish that brings people together.
Its chewy texture and rich flavour make it a versatile comfort food, while its deep cultural significance is why it is a must-have for Lunar New Year gatherings.
Whether you’re celebrating or just craving something appetising, this dish delivers on all fronts.
So, grab your wok and get ready to stir up some auspicious wishes for a “higher” and brighter year ahead.
Stir-fried rice cakes
Marinade
200g boneless chicken leg quarter, julienned
2 tsp light soy sauce
½ tsp sesame oil
¼ tsp white pepper
1 tsp cooking oil
1 tsp cornstarch
Ingredients
500g small prawns (reserve head and shell for broth)
400g rice cakes (soaked overnight for 18 hours)
45ml cooking oil
1 tbsp dried shrimp rinsed
4 coarsely chopped garlic
6 dried shiitake mushrooms (soak in one cup water)
500ml prawn broth
1 bulb red onion, cut into cubes
200g baby bok choy (cut into quarters)
100g garlic chives (cut into 4cm lengths)
100g Chinese parsley (cut into 4cm lengths)
2 pods red chillies
Seasoning
½ tsp sesame oil
3 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
½ tsp white pepper
½ tsp sugar to taste
½ tsp salt to taste
Directions
Simmer prawn heads and shells in water for 30 minutes to yield two cups of prawn broth. Strain and set aside.
Marinate the julienned chicken with soy sauce, sesame oil, white pepper, cooking oil, and cornstarch for 30 minutes.
Rinse the rice cakes and drain.
Squeeze out excess liquid from the shiitake mushrooms and save the infusion. Cut the mushrooms into thin slices.
Rice cake noodles are braised in prawn broth and mushroom infusion until the liquid reduces to a thick gravy that coats the noodles.
Heat oil in a wok over high heat, add dried shrimp and fry until aromatic and lightly crispy.
Add the chicken and garlic, and saute until the chicken is nicely seared.
Add mushrooms and saute for another minute.
Stir in rice cakes in the wok, ensuring they are evenly coated in oil.
Vegetables are added at the end and cooked briefly so they retain the colour.
Deglaze the wok with mushroom infusion, then add prawn broth together with all the seasoning ingredients.
Continue to saute until the liquid reduces into a thick luscious gravy. Add prawns.
Stir in bok choy, garlic chives, Chinese parsley and red onions to cook briefly until all the vegetables are tender but still vibrant.
Deseed the red chillies and slice them. Then scatter chillies all over the dish and serve immediately while hot.
