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Shaoxing (Shao Hsing) Rice Wine
Description
Shaoxing – or Shao Hsing – rice wine is made from fermented, glutinous rice. Traditionally it is enjoyed as a drink at the start of a meal in place of rice, but it is sometimes served alongside peanuts and other snacks. It takes its name from the Shaoxing region of Zhejiang, an eastern Chinese province, where the wine has been produced since the fifth century.
What is Shaoxing rice wine?
Shaoxing wine is one of the most famous varieties of huangjiu – traditional Chinese wines. Shaoxing rice wine is a core Chinese cooking ingredient which has no western substitute. The amber liquid has rich sherry notes and a dry, sharp taste with a distinctive fruity flavour which enhances flavours without being overpowering.
How do I cook with Shaoxing rice wine?
Shaoxing rice wine has many applications in Chinese cooking, including marinades, soups and the stuffing for potsticker dumplings. Shaoxing rice wine is also a key ingredient in dishes such as ‘Chairman Mao’s Red Braised Pork’ and ‘Drunken Chicken’.
How do I choose which Shaoxing rice wine to buy?
This Shaoxing rice wine contains only water, rice and wheat, so is suitable for both cooking and beverage uses. Also available is a Shaoxing cooking wine with added salt – this is only for cooking purposes and should not be drunk on its own.
Please note that Shaoxing Wine is alcoholic – 13.5%-14.5% ABV. Contains wheat & gluten.
Ingredients: Water 54.1%, rice 40.3%, wheat 5.6%.
CONTAINS ALCOHOL – ONLY AVAILABLE TO PURCHASE BY OVER 18s
Quick Comparison
| Settings | Shaoxing (Shao Hsing) Rice Wine remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Crispy Fried Shallot Flakes remove | Prik Chee Fah Chilli 1kg remove | Vietnamese Rice Pho Noodles Bánh Phở 2.5mm remove | Lucullus Sambal Oelek remove |
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| Price | 8.69€ | 4.94€ | 3.94€ | 21.88€ | 2.19€ | 2.44€ |
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| Content | Shaoxing - or Shao Hsing - rice wine is made from fermented, glutinous rice. Traditionally it is enjoyed as a drink at the start of a meal in place of rice, but it is sometimes served alongside peanuts and other snacks. It takes its name from the Shaoxing region of Zhejiang, an eastern Chinese province, where the wine has been produced since the fifth century. What is Shaoxing rice wine? Shaoxing wine is one of the most famous varieties of huangjiu - traditional Chinese wines. Shaoxing rice wine is a core Chinese cooking ingredient which has no western substitute. The amber liquid has rich sherry notes and a dry, sharp taste with a distinctive fruity flavour which enhances flavours without being overpowering. How do I cook with Shaoxing rice wine? Shaoxing rice wine has many applications in Chinese cooking, including marinades, soups and the stuffing for potsticker dumplings. Shaoxing rice wine is also a key ingredient in dishes such as 'Chairman Mao's Red Braised Pork' and 'Drunken Chicken'. How do I choose which Shaoxing rice wine to buy? This Shaoxing rice wine contains only water, rice and wheat, so is suitable for both cooking and beverage uses. Also available is a Shaoxing cooking wine with added salt - this is only for cooking purposes and should not be drunk on its own. Please note that Shaoxing Wine is alcoholic - 13.5%-14.5% ABV. Contains wheat & gluten. Ingredients: Water 54.1%, rice 40.3%, wheat 5.6%. CONTAINS ALCOHOL - ONLY AVAILABLE TO PURCHASE BY OVER 18s | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. | Fried shallots introduce a light crispiness to a dish, as well as distinctive oniony flavours. With texture being such an important aspect of Chinese cooking, crispy fried shallot makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. Crispy fried shallots are also the traditional garnish for a South East Asian congee, or savoury porridge. For more of a Western twist, try mixing some of the crispy onions into a panko breadcrumb coating for a flavoursome schnitzel or tonkatsu crust. Ingredients: Shallots 93%, vegetable oil (5%). Contains allergen: wheat flour (2%). |
Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun.
Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces.
One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce.
This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available.
Ingredients: prik chee fah chilli.
| Thin, flat Vietnamese rice noodles – or bánh phở – are traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is made with bánh phở noodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes – fresh coriander, Thai sweet basil and sliced red chillies are the most popular. For many Vietnamese, phở is their defining cultural dish. Traditionally phở is served as a nourishing breakfast dish – the spicy fresh chilli garnish wakes you up and the carbohydrates in the noodles keep you going throughout the day. Once cooked, you could also stir-fry the bánh phở noodles with a little beaten egg and serve with stir-fried meat and vegetables, or simply add them to soups. Also available here in a larger width. To cook, boil the noodles vigorously in water with a pinch of salt and a dash of vinegar for 6-8 minutes until tender. Ingredients: pure rice flour (100%). | Sambal oelek is a red chilli paste popular as a base for many Indonesian, Malaysian and Sri Lankan dishes. ‘Oelek’ is the Dutch spelling of the work ‘ulek’, a stoneware pestle traditionally used to make this chilli paste; and 'sambal' just means means sauce. Sambal oelek brings an enjoyable heat and depth of flavour to marinades, and is a great addition to seafood sauces. Sambal oelek is a very important ingredient in Malaysian dishes – with dishes ranging from sambal-stuffed fish to sambal squid, sambal eggs and sambal beans. Sambal manis and sambal nasi goreng are also available from the same producer. Ingredients: Ground chillies, salt, water, vinegar, E260, preservative E211 |
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