When most people think of Chinese food, they think of the orange chicken from Panda Express or take-out noodles. However, when I think of Chinese food, my mother’s rice cake soup is one of the things that comes to mind.

Nian gao (pronounced nee-en gow), and translated literally as “year cake” in English, is traditionally eaten during Chinese New Year as a way to bring prosperity and good luck. Even so, I eat it all year round, for almost every Sunday lunch.

This is an excellent dish if you are craving something light, healthy, and easy to cook. Nian gao can be sweet or savory, but this particular recipe is savory. The recipe below makes three servings.

Ingredients:

1 Pound Rice Cakes (This can be bought at H-Mart, 99 Ranch, or other Asian grocery stores.)

1 Can Snow Cabbage (This can be bought at H-Mart, 99 Ranch, or other Asian grocery stores.)

1 Can Chicken Soup

0.2 Ounce Lean Pork (Beef, chicken, or other meats can be substituted.)

Cooking Sherry

Soy Sauce

Corn Starch

Cooking Oil

Directions

1. Pour the rice cakes into a container filled with water. Let the rice cakes soak for 10 minutes (this is in order to soften them).
2. Slice the lean pork into thin strips. Place the meat in a bowl.
3. Pour 1 tablespoon of cooking sherry, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch into the bowl with the meat. Mix it completely, and let it stand for 10 minutes.
4. Pour 2 tablespoons of cooking oil into a wok, then put the wok on high heat. Wait a minute, then put the meat mixture in.
5. Stir-fry the mixture for 2 minutes until the meat turns pinkish-white.
6. Add the snow cabbage to the wok.
7. Drain the rice cakes, then add them to the wok.
8. Stir the mixture for a minute.
9. Pour in the chicken soup.
10. Pour in six cups of water, then cover the wok until it starts boiling.
11. Once it starts boiling, turn the heat to medium, and let it stand for five minutes.
12. Finally, turn the heat off and let it cool.

Serve and enjoy!