Creamy Chinese Rice Cake with Mushroom and Pork Chicken Slices (肉丝蘑菇年糕汤)

Sky is the limit to make cook rice cake dish. Throwing in various meat, egg, seafood and vegetable, you will have your fancy meal within 15 minutes. This rice cake soup adds milk to have the creamy look, so soothing for a cold winter night.

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Ingredients

• 1/2 cup rice cake
• 5 slices of pork, 5 slices of chicken meat (or adjust depending on your own taste. I choose the smaller portion of meat to make the soup not too crowded).
• A few slices of mushroom 
• A couple of slices of ginger
• 1 and 1/4 cup stock (or use water and bouillon)
• 1 Thai red chili
• A few slices of green onion (why buy from store? grow your own green onion)
• Salt to taste

Preparation Time:  5 minutes
Cooking Time:  10 minutes
Servings: 1

Cooking Steps

1. Measure 1 and 1/4 cup chicken stock (or any stock), if no stock is available, simply use water and  add bouillon for flavor. Add the stock or water to a small pot, add a couple of slices of ginger, 2 tablespoon whole fat milk, use medium or high heat to boil.
2. Once the stock is boiling, add 5 pork slices and 5 chicken slices, stir gently to separate the meat slices from sticking to each other. Add mushroom slices.
3. Use low heat to simmer the stock for 3-4 minutes.
4. Measure about 1/2 cup of rice cake, add to the stock, stir gently to separate the rice cake slices.

5. Use medium heat to boil the soup, once it boils again, turn heat to low, cover the pot and simmer for 4 minutes.
8. Add the soup to a serving blow, add green onion slices, Thai chili slices. Add salt to your taste.

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