Shao Hsing rice cooking wine, also spelled Shaoxing, is a type of Chinese rice wine specifically used for cooking. Just a little of this classic Chinese cooking wine will turn your recipes into better-than-takeout. This ingredient elevates stir fry sauce, marinades, and can add depth of flavor to even the simplest Asian recipes.
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Knowing How to Cook with Shaoxing wine can be an important element to elevating your Asian cooking.
When I discovered this amazing ingredient my recipes, even the easiest stir-frys, became savory, umami, and had that same comfort taste that we sometimes get from eating out.
Now my family can enjoy favorite Chinese and Asian foods in the comforts of our own home. Natural, wholesome ingredients and the fact I can choose everything that goes in our food, makes me love cooking even more without ever sacrificing that “take out” flavor.
Key Characteristics
- Flavor: Shao Hsing rice cooking wine has a complex, slightly sweet, and umami-rich flavor profile. It is known for its depth and ability to enhance the taste of other ingredients.
- Color: It typically has a golden to amber hue, which can slightly color the dishes it is used in.
- Aroma: It has a fragrant aroma that complements the savory notes in Chinese cooking.
- Origin: Named after the city of Shaoxing in Zhejiang Province, China, this wine has a rich history and is integral to Chinese cuisine, imparting a distinct flavor and aroma to dishes.
Ingredients
Shao Hsing rice cooking wine is made from:
- Glutinous rice: The primary ingredient that undergoes fermentation.
- Water: Essential for the fermentation process.
- Wheat: Often used as a fermenting agent.
- Yeast and other fermentation agents: These help convert the starches in the rice into sugars and then into alcohol.
Nutrition Facts of Shaoxing Rice Cooking Wine
Note: Shaoxing rice cooking wine is used in small amounts for flavoring dishes, so the nutritional content per serving is minimal. The following values are based on a typical serving size of 1 tablespoon (15ml).
- Calories: 10 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 240mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 0g
Please note that these values can vary between different brands, so it’s recommended to check the nutrition label of the specific product you are using for accurate information.
Uses in Cooking
- Marinades:
- Use in marinades for meat and seafood to tenderize and infuse them with flavor. It helps to remove any unpleasant odors from raw meat and seafood.
- Stir-fries:
- It adds a depth of flavor to stir-fried dishes. A splash of Shao Hsing wine is often added towards the end of cooking to enhance the dish’s aroma and taste.
- Braised Dishes:
- In braised dishes like braised pork belly (hong shao rou) or braised chicken, Shao Hsing wine enriches the sauce, adding a robust, savory character to the dish.
- Soups and Stews:
- Add complexity and depth to broths and stews. Just a small amount can elevate the flavor profile significantly.
- Dipping Sauces:
- Incorporate into dipping sauces, providing a subtle but notable background flavor.
Cultural Significance
- Historical Roots: Shao Hsing wine has been produced for over 2,000 years and is one of the oldest forms of rice wine in China. It has a long-standing cultural significance and is often used in traditional Chinese ceremonies and celebrations.
- Regional Pride: Shaoxing, the city where this wine originates, is famous for its high-quality rice wine. The city’s climate and water quality contribute to the unique flavor of Shao Hsing wine.
Availability and Storage
- Availability: Shao Hsing rice cooking wine is widely available in Asian grocery stores and online. There are both cooking-specific varieties and those meant for drinking.
- Storage: Store the wine in a cool, dark place. Once opened, tightly seal and keep in the refrigerator to maintain its quality.
Shao Hsing Rice Cooking Wine Recipes
1. Shao Hsing Wine Chicken Stir-Fry
Ingredients
- 3 tablespoons Shao Hsing rice cooking wine
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped
- Cooked rice for serving
Instructions
- In a bowl, combine the Shao Hsing wine, soy sauce, and cornstarch. Add the sliced chicken and toss to coat. Let it marinate for 15-20 minutes.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes or until no longer pink. Remove the chicken from the pan and set aside.
- In the same pan, add the bell pepper, snap peas, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- Return the chicken to the pan and stir in the green onions. Cook for an additional minute.
- Serve the stir-fry over steaming rice.
2. Shao Hsing Wine Glazed Shrimp
Ingredients
- 2 tablespoons Shao Hsing rice cooking wine
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- Sesame seeds and sliced green onions for garnish
Instructions
- In a bowl, whisk together the Shao Hsing wine, honey, soy sauce, garlic, sesame oil, and red pepper flakes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes.
- Pour the wine mixture over the shrimp and cook for an additional 2-3 minutes until the sauce thickens and the shrimp are cooked through.
- Sprinkle with sesame seeds and green onions before serving.
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Shao Hsing rice cooking wine is a staple in Chinese cuisine, and should be in your pantry as a great start to cooking Asian recipes.
Its rich history and distinct characteristics make it a valuable ingredient for anyone interested in more authentic Chinese. Whether used in marinades, stir-fries, braised dishes, or soups, Shao Hsing wine brings a unique and irreplaceable flavor to the table.
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