Ingredient of the Day - Rice Wine
Known colloquially as "yellow wine," rice wine is a rich-flavored liquid with a relatively low alcohol content that is made from fermented glutinous rice or millet. Aged for ten years or more, rice wine is used both in drinking and cooking. Since ancient times, the best and most famous rice wines have come from Shaoxing in the Zheijang province. (If you can't find rice wine listed in the ingredients section of a Chinese cookbook, try checking under "S"). Rice wine can be found at Asian markets - steer clear of the ones marked "cooking rice liquor" or "wine for cooking" as these do not have the sweet taste of authentic rice wine. If you do need a substitute, pale dry sherry is acceptable, and preferable to either sake (the Japanese rice wine) or any other cooking wines. At home, store the rice wine at room temperature, preferably out of the light.
