Chao Nian Gao - 炒年糕 - stir-fry with rice cakes

Chao Nian Gao - 炒年糕stir fry with rice cakes Ingredients:450 g rice cakes, sliced1 chicken breast1/2 tbsp cornstarch1/2 tbsp Shaoxing rice wine1 tbsp water1 tbsp oil Stir-fry ingredients:2 cm jahe3 cloves of garlic8 shiitake mushroom 2 bok choy125 ml stock/water1 tbsp light soy sauce1 tbsp dark soy sauce1 tsp sesame oil1/2 tsp white pepper1/8 tsp salt1 tbsp oil Preparation:Cut the meat into thin strips and mix it with the cornstarch, rice wine, water and 1/3 of the oil and let it rest for 15 minutes. Heat the remaining oil in a pan and fry the meat until brown and done and set aside.Finely chop the jahe and garlic. Cut the shiitake into thin slices. Finely chop the bok choy. Add the oil to the pan and fry the garlic and jahe briefly. Then add the shiitake and fry for 30 seconds. Then add the bok choy and mix well.Then add the rice cakes together with the stock and bring to the boil. Cover the pan and continue cooking on low heat for 3 minutes until the rice cakes are done.Then add the meat and the other ingredients and fry on high heat until the moisture has almost evaporated. Serve.