Stir-Fry Nian Gao

Hey don't laugh, I'm not good at writing down recipes.

version 1.0 - 9/4/2007, my first try was not bad. It was a little salty and the Nian Gao could have been cooked a little longer and softer.

version 1.1- 9/5/07, modified by adding some more water to the final step, and took out extra added salt or soy sauce at the end

version 1.2- 9/10/07, pre-soaking the Nian Gao made them softer, increased the chicken to 3 pieces, and re-added the soy sauce at the end, just a little.

version 1.21- 9/18/07, added Chinese cabbage after taking the chickens out. Tried using 1 1/2 bag of the Nian Gao

Procedure:

• buy the Nian Gao that comes frozen or refrigerated and in a vacuum bag
• 1 bag can serve about 3 people. Use 1 1/2 bag to serve 4 with some left overs
• thaw the Nian Gao in cold water, make sure you kind of wash them a little because I found some hard brown stuff stuck to some. The thawing takes around 15 min
• pre-soak them in cold water for 1 to 2 hours
• defrost 3-4 pieces of frozen chicken thigh, microwave on auto defrost setting 3, turn, then auto defrost setting 3 again
• the chicken is still half frozen and easier to cut
• cut up 1 or 2 "stick(s)" of scallion or green onion into small pieces... *ok, there must be an official word for a "stick" of green onion*
• cut the chicken into small strips and marinate in soy sauce
• put some oil in the pan and stir-fry the green onion for a while, then add the chicken, cook until done
• take the chicken out and set aside but leave the juices
• add some Chinese cabbage now- cut them into thin slices
• add the Nian Gao into the pan and stir-fry a while
• add one can of chicken broth
• add another cup of water
• add a little more soy sauce if needed
• cook until the Nian Gao is soft and most of the liquid is gone
• add the chicken back into the pan and cook together for a short time

This is not an official Shanghai Stir-Fry Nian Gao recipe. It is just my version that can be cooked and ready to eat in 90 min. I like my Nian Gao soft since I don't like to chew.

I'm trying this again next week. Wish me luck.