Description
Chinese cooking wine has a rich, sweet-sharp flavour. Its used in marinades, stir-fries and braised dishes. And can be used in the place of Shaoxing wine in recipes, as the flavours are very similar.
Cooking wine adds depth and complexity to Chinese dishes. Try adding a splash to wok-fried cashew chicken and braised pork belly.
Cooking wine is also great for deglazing your pan when browning meat. It has a mellow tang that brightens the flavour of marinades and slow-cooked dishes.
Wangzhihe Chinese cooking wine can be used in place of Shaoxing wine in Fuchsia Dunlops recipe for chicken with young ginger.
Ingredients: Water, rice wine (20%), cooking wine (5%), salt, flavour enhancers (e621), spices (sulphites) colour (e150a), flavour enhancers (e635)
10% alcohol. Allergy advice: For allergens see ingredients listed inbold.
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