Chicken with Rice Cakes

I really enjoy the chewy texture of ttoekboki or Korean rice cakes. They are usually stir fried with gochujang, a fiery red but equally comforting fork food. Korean food also has an abundance of meat and rice cake combinations, as I am about to create. 

Chicken thighs are my choice of meat, flavorful and tender. Ginger, garlic, bok choy, a spicy sauce made with gochujang and black beans, rice cakes and scallions are the stars. Most Asian groceries have rice cakes in fresh or frozen form. The vacuum-sealed packages keep well in the freezer. Rice cakes need to be boiled before adding to them to any dish. Just a quick boil and rinse and they are ready to use. 

Saute and enjoy.

CHICKEN WITH RICE CAKES

Serves 4-6

1 pound boneless skinless Chicken Thighs

1 tablespoon light Soy Sauce

2 + 1 tablespoons Canola Oil

2 teaspoons minced Garlic

2 teaspoons minced Ginger

4 small Bok Choys

2 tablespoons Gochujang Paste

1 tablespoon Black Bean Paste

1/2 teaspoon Salt

Ground Black Pepper

2 cups Rice Cakes, fresh or frozen

2 Scallions, cut on a bias

Chop chicken into 1" pieces. Remove all visible fat. Place chicken in a bowl.

Season chicken with soy sauce. Keep aside for 10 minutes.

Wash and dry bok choy. Chop them into 1" pieces.

If you are using fresh rice cakes follow the instructions below. Frozen ones need to be defrosted before boiling.

Heat 4-5 cups of water in a saucepan. When it boils add rice cakes and cook for 3-4 minutes. Drain rice cakes and run cold water over them. Keep aside till needed.

Mix gochujang and black bean paste with 1/3 cup water till smooth. 

Heat 2 tablespoons oil in a nonstick saucepan. 

When oil is really hot add chicken to the pan. Flatten the chicken out into a single layer. 

Leave chicken undisturbed for 8-10 minutes till the undersides turn brown. Turn the pieces so the flip side browns. Let the chicken brown for 5-6 minutes. Stir often till all the water has evaporated.

Remove chicken from the pan and place in a clean bowl. 

Add remaining oil to the pan. 

Drop ginger and garlic into hot oil, saute till light brown. 

Then add bok choy to the pan and saute over high heat till slightly wilted.

Return chicken to the saucepan. 

Pour the gochujang sauce over chicken and stir so chicken is coated with sauce. 

Add rice cakes to chicken and saute for 2-3 minutes. 

Season with salt and pepper.

Garnish with scallions and enjoy the chicken.

As I said I do enjoy that chewy texture. Paired with chicken in a spicy sauce, the rice cakes take on another delicious life.

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