Rice Wine




Sweet Rice

Sweet Rice Wine

4 cups glutinous rice
1/4 piece Chinese yeast ball
1 teaspoon all purpose flour
1. Soak the rice in hot water for one hour.
2. Drain water and steam the rice over boiling water for twenty-five minutes then rinse with warm water until the rice is cooled to about 95 degrees F.
3. Crush the yeast into a powder; mix it with the flour.
4. Put the rice in a warmed three-quart saucepan. Add yeast mixture and mix by hand. Use your fingers to push the rice against the side of the pan evenly then make a well in the middle. Cover with plastic wrap and then the cover of the pan. Leave this in a warm place or wrap the pan with one or more heavy towels and keep it in a warm place. After four or five days, uncover the mixture, transfer to a jar with a lid, and refrigerate. This can keep about two years.
Note: The clear liquid is the sweet rice wine, the remaining mash, called wine lees can be used as a condiment.


Rice Wine Cornish Hen

1 Cornish hen (about a pound and a half)
1 Tablespoon Shao Hsing wine or a dry sherry
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch
1 cup rice wine mash
2 scallions, chopped fine
2 teaspoons minced ginger
1 or 2 teaspoons minced garlic
1 Tablespoon dark soy sauce
1/3 cup chicken broth or water
1. Cut cornish hen into bite-sized pieces then marinate them with the wine, salt, a half teaspoon of sugar and the cornstarch for fifteen minutes.
2. Mix soy sauce, remaining sugar and the broth.
3. Heat a non-stick wok or a fry pan and add one tablespoon of oil. When hot add the Cornish hen and saute for five minutes, stirring frequently. Transfer to a dish lined with paper towels.
4. In the same pan, brown the garlic, ginger, and two teaspoons of scallions; saute them for only a few seconds.
5. Add the rice wine and mix then add the Cornish hen and stir well. Cover and cook for three minutes.
6. Add the soy sauce mixture, mix well, then cover and cook for two more minutes.
7. Serve garnished with the rest of the scallions.


Rice Wine with Egg

2 cups rice wine mash
1 whole egg
2 egg whites
1. Beat egg and egg whites lightly
2. Add rice wine mash to three to four cups of boiling water, bring it back to the boil and turn off the heat and immediately stir in the eggs and mix well. Serve hot to four or five persons.
Note: Sugar can be added, to taste. A can of mandarin oranges or fruit cocktail can be substituted for the eggs.