Wild BC Salmon Fried Rice Cake (Chao Nian Gao)
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Cooking tools:
- Wok
- Skillet
- Grater
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 200 g sockeye salmon skinned and cut into smallish pieces
- 650 g Chinese or Korean rice cakes fresh or frozen (see note below)
- 2 tbsp vegetable oil
- 3 scallions white portions thinly sliced, greens cut into larger pieces
- 1 clove garlic minced
- 200 g Chinese cabbage finely chopped (~3 cups)
- 1/2 cup water
- 1 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1 1/2 tbsp light soy sauce
- 1 1/2 tsp sugar
- 1/2 tsp ginger juice (squeezed from grated ginger)
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