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Chewy Asian rice cakes (炒年糕 nian gao) simmered with a bit of chicken broth and stir-fried with crispy dried shrimp + tossed with an addictive scallion-ginger oil sauce and tossed with freshly ground Szechuan peppercorns.
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In a small bowl, soak about ½ cup of dried shrimp (蝦米）in hot water (just enough to cover) and a splash of Shaoxing rice wine for 25-30 minutes. Then drain and set aside.
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Serves 2-ish: In a large pan, heat about 2 Tbsp. neutral oil on medium-high heat, then fry the soaked + drained dried shrimp until fragrant, slightly darkened and crispy, stirring often. Remove from pan and reserve.
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In the same pan, add in about 1 lb. flat Asian rice cakes (from frozen or thawed), stir for about 30 seconds, then add in ½ cup of chicken broth. Let simmer for a bit, stirring occasionally until rice cakes is warmed through and softens a bit. Stir in your preferred amount of scallion-ginger oil sauce (recipe from a few posts ago in soba noodles w/ scallion-ginger oil with fried egg). Top with reserved fried dried shrimp, fresh scallions, and freshly ground Szechuan peppercorns or white pepper. Season with extra salt or soy sauce to taste.
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