rice wine

This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Sheet-Pan Chicken Meatballs

ketchup

Worcestershire sauce

Tbsp. rice cooking wine

Tbsp. honey

soy sauce

½" piece ginger, peeled, finely grated

½ tsp. black pepper

broccoli (about 1½ lb.)

2½ tsp. kosher salt, divided

red pepper flakes (optional)

chicken

egg,

scallions, thinly sliced

garlic cloves, finely grated

2" piece ginger, peeled, finely grated

panko (Japanese breadcrumbs)

Tbsp. toasted sesame oil

¼ tsp. black pepper

rice and sesame seeds (for serving)

Bon Appétit

Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out ¼ cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.

Place a rack in upper third of oven; preheat to 450°. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.

Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.

Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.

This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it’s richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.

Sesame-Ginger Chicken Noodle Soup

sesame oil,

bone-in, skin-on chicken breasts (about 1 1/2 pounds)

Kosher salt

rice cooking wine

noodles noodles

Ground white or black pepper,

Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.

Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.

Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.

Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.

Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘‘It’s diaspora food,’’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.

Beef And Broccoli

Shaoxing rice wine, dry sherry or sake

cornstarch

beef — chuck

oyster sauce

chile-garlic sauce,

broccoli, the head

unsalted butter

Beef and Broccoli

In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.

To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.

Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.

Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.

Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of <a href="http://cooking.nytimes.com/recipes/1018456-arroz-gordo">arroz gordo</a>, a dish from Macau. The marinade suits thighs with skin and bones, and does wonders for wings. Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks. They do not need any condiment, though a yogurt-based raita made with fresh mint would dress them nicely.

Turmeric Chicken

ginger,

scallions,

curry powder

turmeric

sherry vinegar

Salt

chicken chicken thighs

red chile flakes,

Place ginger, scallions, 1/2 cup rice wine, curry powder, turmeric, vinegar and salt to taste in a bowl. Mix. Place chicken wings in a heavy resealable plastic bag. Add sauce mixture, seal bag and refrigerate 8 hours.

Heat oven to 400 degrees. Remove chicken from the bag, reserving as much sauce as possible. Spread chicken on a baking sheet and bake, turning once and basting with marinade, until chicken is cooked and lightly browned, about 30 minutes. Remove from oven and wrap loosely in foil to keep warm.

Strain leftover marinade into a small saucepan, add remaining rice wine and simmer about 10 minutes. Mix cornstarch with 2 tablespoons cold water and whisk in. Season to taste with salt and chile flakes. Baste the chicken with thickened sauce and serve, or set sauce aside for basting when the chicken is reheated for the fat rice.

Here is a fresh idea for beef mince - try Valli Little's fast and fabulous Asian char siu beef with broccolini.

Char siu beef with broccolini

rice noodles

sunflower oil

garlic cloves, chopped

beef mince

ginger, grated

(60 milliliters) Chinese rice wine (shaohsing)(see note)

(60 milliliters) char siu sauce (Chinese barbecue sauce)(see note)

broccolini, trimmed, blanched, refreshed

(50 grams) unsalted roasted peanuts, chopped

red chilli, sliced

Coriander leaves, to serve

Nagi says: "This well-known Japanese fried chicken is my mother's signature recipe. The double frying makes it so crispy. I can't get enough!"

Karaage

chicken thigh fillets

salt

sake (Japanese rice wine)

mirin (sweet Japanese cooking wine)

Vegetable oil,

cornflour

green cabbage,

Halved cherry tomatoes, to serve

If you can't take the heat, absolutely do not eat these mind-melting Korean fried chicken wings. For everyone else, you're welcome.

Korean Fried Chicken Wings

lbs chicken wings

garlic cloves,

1½ Tbsp. reduced-sodium soy sauce

gochujang (Korean hot pepper paste)

(packed) light brown sugar

lemon juice

honey

rice vinegar

black pepper

potato starch

Peanut or vegetable oil (for frying)

sesame seeds

deep-fry thermometer

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

Gochujang, a mixture of miso and hot chiles, is available at Korean markets, and online.

Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day.

Bring garlic, ginger, soy sauce, gochujang, brown sugar, lemon, honey, wine, vinegar, and pepper to a boil in a medium saucepan over medium-high heat; reduce heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Set sauce aside.

Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.

Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 325°.

Working in 3 batches, fry chicken wings, turning often with tongs and adjusting heat to maintain temperature between 300°–325°, until golden, about 5 minutes. Transfer wings to a wire rack set inside a baking sheet.

Increase oil temperature to 375°. Working in 3 batches, fry chicken until golden brown and crisp, about 5 minutes. Transfer wings back to rack, brush liberally with reserved sauce, and top with sesame seeds.

This beloved Korean stir-fried chicken dish is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan. Eaten as ssäm, you can compose your own perfect bite of chicken, sweet potato, rice cake, and cabbage, all wrapped up in lettuce.

Dakgalbi

¼ medium white onion

ginger

garlic

Tbsp. gochujang (Korean hot pepper paste)

Tbsp. unseasoned rice wine

Tbsp. brown sugar

Tbsp. gochugaru (Korean red pepper powder)

curry powder (preferably Ottogi; optional)

lb. skinless, boneless chicken thighs and/or chicken breasts

green cabbage

potato

perilla, shiso,

rice

Ssamjang and kimchi (for serving)

lettuce leaves (for serving)

“I first had the pleasure of eating dakgalbi when I was in grade school during one of our family trips to Korea,” writes recipe developer David Joo. “While looking for a place to eat, we stumbled upon a dakgalbi-jjip (dakgalbi restaurant). The owner brought out a large skillet with all the ingredients and cooked it right in front of us. Instantly, I was hooked on the experience of the food being cooked at the table, as well as the amazing balance of sweet, salty, and spicy. After we had eaten about two-thirds of the dish, my mom exclaimed bap chuga-yo, which means ‘please add rice.’ The owner told us to stop eating and proceeded by bringing a big bowl of rice, which she then fried with the remaining dakgalbi in the skillet.” If you have about 2 cups leftover cooked short-grain white rice, you can do this too: Leave 1 cup dakgalbi in the pan, add rice, and stir-fry to make fried rice. Serve topped with dried seaweed and drizzled with sesame oil.

Make the marinade: Finely chop ¼ medium white onion. Peel one 1" piece ginger with a spoon. Smash 3 garlic cloves and remove skins. Slice ginger and garlic. Transfer to a blender and add 5 Tbsp. gochujang (Korean hot pepper paste), 3 Tbsp. unseasoned rice wine or dry sherry, 2 Tbsp. raw or light brown sugar, 2 Tbsp. soy sauce, 1 Tbsp. gochugaru (Korean red pepper powder), and 1 tsp. mild Korean curry powder (if using). Purée on high until a loose paste forms (this may take up to 2 minutes depending on your blender). Transfer marinade to a large bowl.

Cut 1 lb. skinless, boneless chicken thighs and/or chicken breasts into 1" cubes, add to marinade, and toss to coat. Cover bowl and chill at least 30 minutes and up to 36 hours.

Meanwhile, slice ¼ small green cabbage as thinly as possible. Peel 1 small sweet potato, halve lengthwise, then slice crosswise into ¼"-thick half-moons. Trim stems from 8 perilla, shiso, or Thai purple basil leaves, then cut leaves into quarters.

If using fresh rice cakes, place 18 rice cakes in a large bowl and pour in water to cover. Soak until rice cakes are soft, 7–10 minutes. Drain well in a colander. If using frozen rice cakes, bring a large saucepan or small pot of water to a boil and drop 18 rice cakes into pot, stirring constantly to make sure they don’t stick together. Cook 1 minute, then drain well in a colander. Drizzle ½ tsp. extra-virgin olive oil or vegetable oil over rice cakes and toss to coat (this will prevent them from sticking together).

Heat remaining 3 Tbsp. extra-virgin olive oil or vegetable oil a large skillet over medium. Combine chicken and any remaining marinade, cabbage, sweet potato, and rice cakes in skillet and cook, stirring often, until chicken is cooked through and sweet potato is tender, 15–17 minutes. Add quartered perilla leaves and cook, stirring, until slightly wilted, about 30 seconds.

Dakgalbi is usually eaten as ssäm-style: To assemble one, place one of the remaining 12 perilla, shiso, or Thai basil leaves on top of one of the 12 lettuce leaves, then top with a small dollop of ssamjang, kimchi, and using chopsticks, add a piece of chicken, sweet potato, and rice cake for the perfect bite—or create ssäm to your preference!

Blistered yet snappy asparagus and crispy pork in a robust sauce.

Pork and Asparagus Stir-Fry

lb. asparagus, trimmed,

pork

scallions, white and pale green parts only, finely chopped

garlic cloves, finely chopped

2" piece ginger, peeled, finely chopped

Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry

sesame oil

A Sichuan-inspired stir-fry of blistered yet snappy asparagus and crispy pork in an aromatic sauce from Smitten Kitchen’s Deb Perelman. We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here. Don’t forget a side of chile crisp.

Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.

Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.

Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.

This vegan dish is inspired by <a href="https://cooking.nytimes.com/recipes/1017456-three-cup-chicken">three-cup chicken,</a> a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan’s invasion. The night before Wen’s death, a guard is said to have made him the surprisingly pungent chicken dish with the prison’s limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.

Three-Cup Vegetables

canola or other neutral oil

root vegetables,

Chinese rice wine

dark brown sugar

dried chiles, like chiles de árbol,

basil

In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.

Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.

Traditional red-cooked dishes — they take their name from the mahogany color the sauce imparts to the meat — are simple braises of rice wine, light and dark soy sauces, with some sugar and aromatics. The version Jennifer Hwa Dobbertin and Quealy Watson serve at <a href="https://www.bestqualitydaughter.com/">Best Quality Daughter</a>, their restaurant in San Antonio, turbocharges that formula. Dried chiles and Sichuan peppercorns bring fire and tingle, and star anise and cinnamon provide warmth. There’s a whisper of orange, a bite of ginger. Tomato paste and doubanjiang, a fermented chile bean paste, offer depth. Do take the time to use some of the braising liquid to serve as the base for the finishing glaze, thick and glossy as demi-glace. It’s worth it.

Red-Cooked Beef Short Ribs

neutral oil, like canola

bone-in short ribs,

cinnamon

Chinese chiles

orange peel (or fresh orange peel

Sichuan peppercorns, toasted, then crushed or ground (about 2 tablespoons)

black peppercorns

star anise

Shaoxing rice wine

sugar

molasses

chicken stock

braising liquid

white onions, peeled and thinly sliced

tomato paste

doubanjiang

garlic cloves, roughly chopped

five-spice powder

Bibb lettuce leaves

Thai basil, chopped cilantro and sliced scallions

cucumbers

white rice

Heat oven to 300 degrees. Prepare the ribs: Heat oil in a large lidded Dutch oven over medium-high. Working in batches, sear short ribs on all sides until deeply and evenly browned, about 10 minutes per batch. Transfer browned short ribs to a large plate, and continue with remaining ribs.

Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium. Add ginger, cinnamon, chiles, orange peel, Sichuan peppercorns, black peppercorns and star anise, and stir to get them coated in the fat. Cook for 2 to 3 minutes, stirring occasionally, until the ginger has started to soften.

Add the rice wine, soy sauces, sugar and molasses, then the chicken stock, and stir to combine. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them into the braising liquid bone-side up, so the meat is submerged. Bring to a simmer, then cover and transfer to oven.

Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3 1/2 to 4 hours.

Using tongs, remove the ribs from the pot and put them on a warm platter. Wrap tightly with aluminum foil and a couple of dish towels to keep them warm while you make the sauce.

Prepare the sauce: Strain 3 cups of the braising liquid from the Dutch oven into another pot, discarding remaining braising liquid and solids. Set it over medium-high heat, and add the onions, tomato paste, doubanjiang, soy sauce, rice wine, ginger, garlic and five-spice powder; stir to combine. Bring to a boil, then cook, undisturbed, for 15 minutes, until reduced and thickened.

Strain the sauce through a colander back into the Dutch oven you used to cook the ribs, and place the pot over medium-high heat. Make a slurry of the cornstarch and 3 tablespoons water, then whisk it into the sauce to thicken, 1 to 2 minutes. You’re looking for something thick and glossy, like a demi-glace.

Unwrap the ribs, daub them liberally with the sauce and serve with Bibb lettuce leaves, Thai basil, cilantro, scallions, cucumbers, rice and the remaining sauce.

Traditional Makgeolli (Korean Rice Wine) recipe that you can successfully brew at home with no special equipment. Ready in 10 to 14 days. Yields 5 to 6 cups.

Makgeolli (Korean Rice Wine)

kg sweet rice ((glutinous rice))

Nuruk starter (3/4 cup is about 95 g)

water

tsp yeast ((optional))

Tbsp sugar

Make Dry Rice (Godubap 고두밥) - Wash rice a few times in cool water until the water runs pretty clear. In the old classic Korean cookbooks, it says to wash 100 times but I&#039;m sure the rice was also not as clean as now. 😂 I think I wash about 5 times or so.

Top 29 rice wine recipes from across the web

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Top Tags

Sheet-Pan Chicken Meatballs

Sesame-Ginger Chicken Noodle Soup

Beef And Broccoli

Turmeric Chicken

Char siu beef with broccolini

Karaage

Korean Fried Chicken Wings

Dakgalbi

Pork and Asparagus Stir-Fry

Three-Cup Vegetables

Red-Cooked Beef Short Ribs

Makgeolli (Korean Rice Wine)

Crispy Mongolian lamb

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Char siu beef with broccolini

Korean fish stir-fry

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Charred Tomato Jalapeno Vinaigrette

Top 29 rice wine recipes from across the web

The most viewed rice wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet-Pan Chicken Meatballs

Sesame-Ginger Chicken Noodle Soup

Beef And Broccoli

Turmeric Chicken

Char siu beef with broccolini

Karaage

Korean Fried Chicken Wings

Dakgalbi

Pork and Asparagus Stir-Fry

Three-Cup Vegetables

Red-Cooked Beef Short Ribs

Makgeolli (Korean Rice Wine)

Crispy Mongolian lamb

Velvet Fish With Mushrooms

Braised lamb with ginger and black ...

Chicken vermicelli

Izakaya-style chicken with chargril...

Korean fish stir-fry

Char siu beef with broccolini

Korean fish stir-fry

Steamed chicken dumplings

Xi'an hamburgers

Pork Wontons With Sesame Sauce

Stir-Fried Shrimp With Snow Peas an...

Festive golden five-spice chicken

Drunken Shrimp 醉蝦 - Easy Breezy

Instant Pot Orange Chicken

Chinese braised pig’s feet with soy...

Charred Tomato Jalapeno Vinaigrette

The most viewed rice wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine