Go Back Email Link
–+ servings
Auntie Emilys Kitchen-Shanghai Rice Cake in Soup

Shanghai Rice Cake in Soup 上海湯年糕

I used Korean rice cakes that can be found in the refrigerated section of many supermarkets. But you can also use the dried Chinese ones. They tend not to be as chewy as the Korean ones and may take a shorter cooking time but longer soaking time.
You can easily make this into a vegetarian dish and can substitute the Shanghai salted pork belly with any meat.
Green cabbage, carrots, shepherd’s purse, spinach, bok choy, various mushrooms, and various preserved vegetables are also commonly used.
Approximate cost (CAD) $8
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine Chinese, Shanghai
Servings 4 Servings
Calories 618 kcal

Ingredients
  

  • 750 g Rice cake , ready to cook
  • 400 g Napa cabbage
  • 250 g Shanghai salted pork belly
  • 1 tsp Oil
  • 1 ½ tsp Salt
  • 1 tbsp Abalone sauce (or oyster sauce)
  • 2 tbsp Shaoxing wine
  • 1 litre Chicken broth

Instructions
 

  • Soak rice cakes in water for 10 minutes to separate. If using dried rice cakes, follow soaking instructions on the package. After 10 minutes, dry in a colander and set aside
    Auntie Emilys Kitchen-Shanghai Rice Cake in Soup-Step1
  • Wash napa cabbage and cut into 2 cm wide pieces. Set aside
    Auntie Emilys Kitchen-Shanghai Rice Cake in Soup-Step2
  • Slice Shanghai salted pork belly into thin pieces. Set aside I bought this meat at an Asian supermarket in the refrigerated area where they sell Chinese sausage. You can also use any meat you’d like.
    Auntie Emilys Kitchen-Shanghai Rice Cake in Soup-Step3
  • Heat a pot and add 1 tsp oil
  • Add sliced Shanghai salted pork belly and fry for 30 seconds
    Auntie Emilys Kitchen-Shanghai Rice Cake in Soup-Step5
  • Add napa cabbage and mix with the pork belly
    Auntie Emilys Kitchen-Shanghai Rice Cake in Soup-Step6
  • Add 2 tbsp Shaoxing wine
  • Add 1 litre of chicken broth and cover with lid until the contents come to a boil
  • Add rice cake, add 1 tbsp abalone sauce, mix well, separate the rice cakes that are sticking to each other
    Auntie Emilys Kitchen-Shanghai Rice Cake in Soup-Step9
  • Cover with lid until it boils again
  • Stir to prevent rice cake from sticking to the bottom of the pot
  • Try the broth, add salt accordingly. Since the saltiness of the salted pork and the broth may vary between brands, you should decide how much salt to add. I added 1 ½ tsp of salt to mine
  • Reduce the heat to low, cover with lid and cook for 10 minutes.
  • Try a piece of rice cake to make sure you like the consistency. If it’s too chewy, let it cook for another 5 minutes and check again
  • Once the rice cakes are done, remove from heat
  • Serve I topped my rice cakes with some Pickled Mustard Greens to give it a little hint of sweet and sour

Nutrition

Calories: 618kcalCarbohydrates: 98gProtein: 22gFat: 21gSaturated Fat: 7gTrans Fat: 1gCholesterol: 45mgSodium: 2502mgPotassium: 409mgFiber: 5gSugar: 1gVitamin A: 318IUVitamin C: 27mgCalcium: 84mgIron: 1mg
Keyword Cabbage, Chicken Broth, Chinese New Year, CNY, Rice Cake
Tried this recipe?Let us know how it was!