Substitutions; sake or sherry. ( ½ bottle per kilo of rice) 150ml water more or less Method: 1. Whereas most wine is made from fermented fruit, rice wine is made from fermented glutinous rice, where the sugars are transformed into alcohol by yeast. peanut oil, water, scallions, carrot, salt, ground pork, chinese sausage and 10 more. Thanks for writing and hope you like the rice wine. If you want to make a larger batch, use 5 pounds of rice, 6 balls of “alcohol” powder, and adjust the remaining ingredients accordingly. Chia Fan, Shan Nian and Yen Hung are Chinese rice wines. will change the nutritional information in any recipe. *Letting it cool overnight to make sure all the rice have cool completely. While Sake is a Japanese rice wine, Huangjiu and Choujiu are produced in China. Once the steamed rice is cooled to the touch, transfer it to a clean (grease free) bowl or container, pour the yeast mixture over the rice. I know I say that quite a bit in these recipes, so here, I wanted to explain myself a bit. Hi Sylevete, the growth of black mold may be because the container, bottle and/or utensils used were not cleaned properly. Sweet Fermented Rice, or jiu niang (酒酿), also called Sweet Rice Wine, 甜米酒 (tian mi jiu) has numerous other Chinese names depending on what part of China you are from: 醪糟 (lao zao) ,米酒 (mi jiu), 甜酒 (tian jiu), 糯米酒 (nuo mi jiu), 江米酒 (jiang mi jiu), and 酒糟 (jiu zao). Use clear plastic wrap or a clear glass cover so you can check the fermentation process daily without exposing the rice to oxygen. I will recommend it. Last updated Nov 09, 2020. But after a couple of days fermenting, there’s little black spots on top of my rice! Then strain out and discard the rice, retaining the liquid which is your rice wine. The only part that might require a wee bit of work is locating the special yeast, Jiggle the spoon a bit to enlarge the tube shaped hole that you’ve made. Did you mention making the jars air tight because many others state let it breath yet to keep out flies thats all really. This recipe made 3 and 1/2 bottles of wine and 2 boxes of Ang chow. It’s made with sweet rice (AKA sticky rice, or glutinous rice) that is fermented with a distiller’s yeast we call 酒曲 (jiu qu) in Chinese. Cooking with Alison’s Grandma (Part 1 of 4). Born in Shanghai, she arrived in the U.S. at age 16. Note that the first three Chinese words indicate the preferred brand. Visible bubbles in the rice wine is normal. Ensure that there is approximately 1 inch … 3 bottles Chinese white wine. ( Log Out /  I’m reading and looking at pictures about it. Thanks again for following my blog! Post was not sent - check your email addresses! Chinese rice wine is known as 米酒, usually homemade and is golden brown in colour (the shade is similar to honey). Join the discussion today. If continue other steps by using the hot rice will cause the wine to become sour ) 2. Pour approximately 2 shots of Remy Martin Fine Champagne Cognac over the rice. Would you like any meat in the recipe? I post regularly, so come back soon or sign up for an email subscription! Then transfer the rice to a large, sterilized glass jar gently patting the rice down as you fill it. Cooking wine plays a major role in Chinese cuisine, possibly coming second to soy sauce in importance. My understanding is that the “alcohol” (translated from Chinese) powder is actually some type of yeast? Carbon dioxide gas is produced while fermenting and can cause a sealed container to explode. The best fermentation temperature is somewhere between 80-85F. View cookingwithalison’s profile on Facebook, View cookingwithalison’s profile on Instagram, http://home-cook-dishes-for-family.blogspot.com/, Follow Cooking with Alison on WordPress.com. Your fermented rice will last for 1-2 months in the refrigerator. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Then pour it with boiling water (the water should be above rice by at least 2-3 cm), cover the cooking pot and leave it for 60 minutes. Wash the sweet rice a couple of times, and then soak in cold water overnight in a clean glass or ceramic bowl. Sprinkle the remaining “alcohol” powder into the hole and over the top surface of the rice. Let me know how it works for you! Just loosely put in lid and cover with cloth. For this dish, you can use your choice of chicken meat - we used a combination of both breast and chicken drumstick. While I was there, I asked her to show me how she makes some of the family’s favourite dishes. adapted from Grandma Chow; this recipe makes approximately 1 bottle of rice wine. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Hi Jihn, Thank you for your comment! Visible bubbles in the rice wine is normal. Change ). To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. You take the mystery out of my mom’s cooking directions. Theoritically, any wine, including wiskey, beer, distilled wine and rice wine, can be used as cooking wine, but Chinese rice wine, especially Shaoxing rice wine, is the best in the cooking world. Thank you so much for posting a comment! Transfer to the fridge immediately to stop any additional fermentation. After a little research, it turns out that sweet fermented rice may have many similar health benefits as yogurt, but it’s dairy-free! I thank you. where will i get alcohol balls in philippines? Container should not be sealed air tight during fermentation. I know plenty of people who love it plain by the spoonful, too! Grind the Chinese distiller’s yeast in between two layers of parchment paper with a rolling pin, then mix it in with ¾ cup warm water. Note：I grind my Ang Chow (Red yeast rice wine lees) into a smooth paste and keep in tight container and refrigerate. Put the dish in a large roasting pan. Cooking with Alison is now an Amazon Influencer! If you want a thicker sauce, whisk 2 teaspoons cornstarch into the sauce before adding into the wok. ( Log Out /  Shaoxing wine, or shàoxīng jiǔ (绍兴酒), is a type of Chinese rice wine that hails from Shaoxing, a city in China’s Zhejiang Province famous for rice wine production. ability to “warm your insides” and improve blood flow. Arrange the soaked sweet rice in a thin layer on a plate lined with parchment paper. Versatile Ingredients #1 – Semolina Flour, Malaysian Nasi Lemak with Sambal and Anchovy Sauce Recipes, Exclusive Deal for Clean Meals Subscription (Healthy Meals Delivered to Your Door within Ontario, Canada), Curry Goat or Mutton Recipe, courtesy of Uncle Joe’s Jerk, Toronto’s Best Coffee Competition at the Coffee and Tea Expo (and an Interview with Barista Brian), UCC Chef Battles, The Gentlemen’s Expo, and an Interview with Chef Joe Friday, The National Buffalo Wing Festival (Part 3 – Go for the Entertainment Alone! is it still safe or do I throw it and start over again? Liquid should taste sweet with a wine-like aroma and the rice should have the texture of cooked oatmeal. The ginger will continue to ferment. Your idea is outstanding; the issue is something that not enough people are speaking intelligently about. My room temperature room at 30 celcius and i put on the dark room with black plastic. has numerous other Chinese names depending on what part of, It’s made with sweet rice (AKA sticky rice, or glutinous rice) that is fermented with a distiller’s yeast we call, Growing up, elders would school us young kids on the health benefits of sweet fermented rice––its. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. I’m really sorry but I have no idea where you could find them in the Philippines. should I fermentation at 10 celcius for avoid growing black mold? … Food is something I can enjoy all around. If you’re using a pot, bring to a boil over high heat. In the photos for this sweet fermented rice post, we served it simply with some sweet glutinous rice balls as a light dessert. We had a family reunion in NYC to celebrate my grandma’s 80th birthday in March, 2011. OPTION 1 ,,with sesame oil saute ginger and garlic till fragrant then add sauce then raw salmon cover lid and simmer in medium heat for 8 minute then add chinese wine and simmer snother 2 minutes till sauce are thicken up ,serve immediately or Chill through in the refrigerator and enjoy cold. This is how she makes Chinese rice wine. Rice wine even forms the basis of an herbal soup meant to help new mothers recover qui… If you cannot get hold of Chinese rice wine, you can substitute with ginger wine. Get ready the wine biscuit and crushed into powder form. A cool basement is preferable . Here are some pointers to make your fermentation endeavor a success: Everything that comes in contact with the sweet rice (before, during and after) must be clean and uncontaminated; otherwise, mold will develop and you will have to discard the whole batch. Theresa. Used in both cooking and drinking. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 400 ml Chinese yellow rice wine (黄酒- huang jiu) 200 ml Chinese white rice wine (白酒- bai jiu) 50 gram rock sugar; 1⁄2 teaspoon salt, omit if your rice wine has salt content in it; Instructions. It adds an acidic element to stir-fries and sauces and tenderizes in marinades. Really well written. Member Recipes for Chinese Rice Wine. Please can you respond fast as I want to start it and leave some for 2 years in the warm attic. Some say it acts as an anti-inflammatory, aids in digestion, and is prized as a home remedy for recovering new mothers and for women during “that time of the month.” In the. There are three varieties available: Mirin: a sweet wine pronounced MEE-reen. For savory dishes, use the sweet fermented rice to replace sugar for a balanced natural sweetness. Growing up, elders would school us young kids on the health benefits of sweet fermented rice––its ability to “warm your insides” and improve blood flow. 2 cups sweet rice (aka sticky rice or glutinous rice) 1 wine yeast ball, called qu (pronounced chu), jiuqu, or jiuyao (often written as chiuyao). The fermentation process will be complete when the liquid or resulting rice wine is at the same level as the rice. The water level should be two inches above the rice to leave room for the rice to expand. I am very happy that I stumbled across this in my search for something relating to this.Actually, hope you will visit my blog. It is the best food coloring and great for marinates. Stir well to combine everything, level out the rice, and create a crater in the center. When you can detect all of these signs, it’s time to lift the cover and have a taste using a clean spoon, do not cross contaminate. It’s especially good for savory braised dishes like braised fish and pork. 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