On Wed, 9 Jul 2008 17:54:01 -0400, "Nancy Young" >
wrote:

>aem wrote:
>> The red-cooking sauce I posted the other day uses readily available
>> ingredients. If you can find hoisin sauce and chili bean paste, try
>> this one, too.
>>
>> This one is both sweeter and spicier than the sauce I posted the other
>> day. Especially good with chicken wings, it's from Ken Hom.
>>
>> 1.5 to 2 lbs. chicken wings
>> 1 TB chopped fresh ginger
>> 1 TB chopped garlic
>> 1/2 teaspoon salt
>>
>> Mix together:
>> 2 TB dark soy sauce
>> 1 TB rice wine or dry sherry
>> 3 TB hoisin sauce
>> 2 teaspoons sugar
>> 2 teaspoons chili bean paste
>> 2/3 cup water
>>
>> Heat a wok or heavy skillet on high heat. When hot, add 1 TB peanut
>> oil, the garlic, ginger and salt, stir for about 10 seconds, then add
>> the liquid mixture and bring it to the boil. Put it the wings, reduce
>> the heat to a bare simmer, cover and cook for 15 to 20 minutes, until
>> the chicken is done. Serve hot or at room temp.
>
>I have a question about two of the ingredients. I started to
>gather what I need this morning at the asian market.
>
>Rice wine was labeled rice cooking wine. Now, I'd never use
>cooking wine when a recipe calls for wine. Is it different for
>rice wine?
>

it's difficult to find chinese wine without the added salt, which
means they can avoid paying an alcohol beverage tax. typically, it's
1.5 percent added salt. it's not quite the same as the vile salted
'cooking wine' found on american grocery shelves. if the idea bothers
you, use a dry sherry.

>Then I looked for chili bean paste. This is what I bought:
>Hot Broad Bean Paste ... ingredients, chili, bean, salt, vinegar,
>sesame oil. Did I buy the wrong thing?
>

probably not. straight chili paste would be quite hotter, but at two
teaspoons even that wouldn't be overwhelming, i don't think.

your pal,
blake
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