Staff Supper: Stir-Fried Niángāo to End the Night
To wrap up the night shift, I cooked a hearty staff supper of chǎo niángāo (炒年糕)—a classic Chinese stir-fry of chewy rice cakes that’s both comforting and satisfying after a long day in the kitchen.
I tossed the rice cakes in a hot wok with plump tiger prawns, slices of fish cake, minced chicken, and earthy Shiitake mushrooms. The mushrooms added that deep umami note, while the prawns brought a natural sweetness. I finished the dish with a handful of Chinese celery for a fresh, slightly peppery lift that cut through the richness beautifully.
I needed to rehydrate the rice cakes as its dried ones like dried spaghetti but takes 24 hours to rehydrate in water. I didn't do that so as you cna imagine, it was a lot more tedious to prep the meal which I won't bore you with the details. Just make sure to soak it in water 24 hours if you make this dish 😄
The rice cakes absorbed all the savory flavors from the sauce and proteins, becoming soft but still chewy—a texture that makes this dish such a beloved comfort food. Served hot straight from the wok, it was the kind of meal that fills you up and winds you down.
Not a popular dish here in KL so sometimes making it yourself is the best way to satisfy your cravings.
