7 entries for “shaoxing wine” Showing
Waiting for a first cook
HunanChairman Mao's red-braised porkCubes of pork belly braised slowly with caramelised sugar, Shaoxing wine, chilli and spices until glossy, deep red and meltingly soft.Tastes mostly fat and mildBe its first cook →ShanghaineseRed-braised porkCubes of pork belly braised in Shaoxing wine, dark soy and rock sugar until the sauce reduces to a sticky, mahogany glaze.Tastes mostly fat and sweetishBe its first cook →ShanghaineseShanghai drunken chickenChicken poached until only just cooked, chilled, and steeped in Shaoxing wine or wine lees, then served cold as a starter.Be its first cook →ShanghaineseHairy crabFreshwater mitten crabs, steamed whole in autumn and picked apart at the table for their sweet meat and rich golden roe, with ginger and black vinegar.Tastes brightBe its first cook →ZhejiangDongpo porkThick squares of pork belly, tied with string and braised slowly in Shaoxing wine, soy and sugar until the fat trembles.Tastes mostly fat, savoury and sweetishBe its first cook →ZhejiangShaoxing drunken chickenChicken poached gently, chilled, then steeped for a day or more in Shaoxing wine and served cold in pieces, skin smooth and pale.Be its first cook →FujianBuddha jumps over the wallA banquet soup of abalone, sea cucumber, fish maw, scallops, meats and mushrooms, sealed in a jar with rice wine and simmered for hours.Be its first cook → That's everything for that word. The index stops when it runs out.