Rice wine

A Chinese cooking wine (like Shaoxing) made from fermented rice. Different from Japanese sake and from sweet, syrupy mirin. Adds savory depth to marinades and stir-fry sauces; dry sherry is the standard substitute.

Used for

  • marinades
  • stir-fry sauces
  • braises
  • deglazing

In the kitchen

  • Deglaze.
  • Whisk into marinade.
  • Simmer to cook off alcohol.

Picking it at the store

  • Shaoxing wine (often labeled with salt added) is the everyday choice. Save the unsalted 'drinking' version for actually drinking.
  • Dry sherry substitutes well in a pinch; sweet sherry does not.

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