Garlic Chicken with Bok Choy Rice Cakes

For an appetizer with a beautiful presentation, try these Garlic Chicken with Bok Choy Rice Cakes. Japanese short or medium grain rice is cooked, then mixed with bok choy, green onions, sesame, and rice vinegar seasoned with sugar and salt. The rice is cooled in a large baking pan, then cut into small circles to make little cakes. They are topped with garlic chicken and shredded green onions. There is a bit of prep work, but the rice can be made up to 2 days in advance. You can also go the lazy route like Chad and just make a meal out of them by topping chicken over the rice without cutting them into cakes.

Be sure to buy unseasoned rice vinegar. Seasoned rice vinegar already contains salt and sugar.

Garlic Chicken with Bok Choy Rice Cakes

Adapted from Once Upon a Cutting Board

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Garlic Chicken with Bok Choy Rice Cakes

Course Appetizer

Cuisine N/A

Keyword appetizer, bok choy, chicken, garlic, rice, rice cake

Prep Time 30 minutes

Cook Time 30 minutes

Resting Time: 2 hours

Total Time 3 hours

Servings 25 Rice Cakes

Ingredients

Rice Cakes:

• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 2 cups uncooked short or medium grain Japanese rice
• 1 cup finely diced bok choy
• 2 green onions finely chopped
• 1 teaspoon sesame oil
• 2 tablespoons toasted black sesame seeds

Chicken:

• 8 ounces boneless skinless chicken breasts
• 2 tablespoons hoisin sauce
• 1 tablespoon brown sugar
• 2 teaspoons sake
• 1 teaspoon soy sauce
• 1/2 teaspoon Asian chili sauce
• 4 cloves garlic minced
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 2 green onions green parts thinly shredded

Instructions

• In a small bowl, stir sugar and salt into the rice vinegar to dissolve. Microwave for about 30 seconds if needed.
• Cook rice according to package instructions in rice cooker or on stove. Immediately when cooked and while still hot, fold in rice vinegar with sugar and salt, diced bok choy, green onions, and sesame oil. Oil a 9x13 inch pan and add rice in an even layer. Top with sesame seeds. Once room temperature, refrigerate until firm, about 2 hours.
• Once the rice is firm, use a 1 1/2 inch round cutter to cut out about 25 rice cakes. Remove excess rice and refrigerate rice cakes until ready to serve.
• Thinly slice the chicken breasts 1/4 inch thick. Cut the slices into 1 inch pieces.
• In a small bowl, combine hoisin, brown sugar, sake, soy sauce, chili sauce, and minced garlic.
• In a large wok or pan, drizzle vegetable oil over medium high heat. Once thoroughly heated, fry the chicken until lightly browned and cooked through. Remove chicken from pan. Add the hoisin sauce mixture and bring to a boil. Reduce heat to medium and cook until sauce is thickened and reduced by half. Add the chicken and toss to coat. Remove from heat and stir in sesame oil.
• Place chicken pieces over rice cakes and top with shredded green onion.