Gnocchi style with rice cakes

Cut the mochi into 1-2cm cubes, arrange them on a wire rack, and bake in a toaster oven. It's ready when it's soft all the way through to the center. Cook for about 8 minutes

Cut the mushrooms into bite-sized pieces

Cut the chicken thighs into 2-3cm cubes, sprinkle with salt and white pepper, rub in and season

Heat olive oil in a frying pan over high heat, add chopped garlic and chili pepper and stir fry until fragrant

Add the chicken thighs and Italian parsley from [3] and stir-fry. Once the chicken thighs are cooked through, add the mushrooms from [2]

Once the vegetables have softened, add a pinch of salt, a little white pepper, and white wine. Increase the heat to high and evaporate the white wine

Add [A] and mix well to combine the sauce

In another pot, prepare boiling water with a pinch of salt. Add the mochi from step (1) and boil for about 40 seconds

Lightly drain the rice cakes, then transfer them to the frying pan (7) and coat them in the sauce

Add [B] and mix well, then remove from heat once everything is well combined

Serve in a serving dish and finish by sprinkling Parmesan cheese and Italian parsley