Sichuan Spicy Rice Cakes (Chao Nian Gao)
A deliciously spicy and savory dish made with chewy rice cakes, perfect for anyone who loves bold flavors. This Sichuan dish is packed with umami from the sauce and heat from Sichuan peppercorns.
Nutrition
Calories: 450cal
Carbohydrate: 65g
Protein: 15g
Fat: 15g
Cholesterol: – -mg
Sodium: 850mg
Difficulty Level: easy
20 min Prep
15 min Cook
35 min Total
4 Servings
Ingredients
- 2 cups of sliced rice cakes (nian gao)
- 1 tablespoon vegetable oil
- 1/2 pound pork belly, thinly sliced
- 1 small onion, sliced
- 1 cup sliced bell peppers (red and green)
- 2 cloves garlic, minced
- 1 tablespoon doubanjiang (spicy fermented bean paste)
- 1 tablespoon soy sauce
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 teaspoon sugar
- 1/2 cup chicken broth
- 2 scallions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- Soak the rice cakes in warm water for about 10 minutes to soften them, then drain and set them aside.
- Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the sliced pork belly and cook until it begins to brown, about 3-4 minutes.
- Add the onion and bell peppers to the pan. Stir-fry for another 2 minutes until they start to soften.
- Add the minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Stir in the doubanjiang, soy sauce, ground Sichuan peppercorns, and sugar. Mix well to combine all the ingredients.
- Add the drained rice cakes to the pan along with the chicken broth. Stir gently to coat the rice cakes in the sauce. Cover and let cook for about 5 minutes until the rice cakes are tender and the sauce has thickened.
- Uncover the pan, add the chopped scallions, and stir well.
- Serve the Sichuan Spicy Rice Cakes hot, garnished with sesame seeds if you wish.
