Main Ingredients

Rice Cake

300g

Chicken Breast

100g

Cabbage

500g

Supplementary Ingredients

Oil

Moderate

Butter

1 tablespoon

Chicken Essence

Adequate

Pepper

Amount

Salt

Amount

Scallion

2 sticks

Garlic

2 grains

Steps

1. Heat oil in the wok and put in the garlic to sauté, then put in the shredded chicken and stir-fry until it turns brown.

2. Put cabbage and stir fry.

3. Add yellow wine and spread the rice cake, cover and simmer for 5 minutes until the rice cake is soft.

4. Open the lid and add salt, chicken broth, pepper and scallions.

5. Turn off the heat and remove from the pot.

Tips

Don't stir-fry or add water after spreading the rice cake, otherwise it will stick to the bottom.