You’re very welcome! It’s actually nothing to do with sponsorships. I’m always happy to recommend reliable brands that I use in my own kitchen, just as I do in my soy sauce and black rice vinegar guides. The challenge with Shaoxing rice wine is that the same brand often sells different versions in different countries. For example, I can buy a low-sodium version of a particular brand here in the UK, while the same brand sold elsewhere may contain added salt. That’s why I recommend checking the sodium content on the label rather than relying on the brand name alone.

Wei, thank you for the reply. That is the answer I found online. The wine manufacturers call it cooking wine to circumvent the regulations that cause them issues and money. I have had the same issues with “COOKING” sherry, port and marsala. The real wines are the only one I use in cooking plus I can drink them as I cook YAAHOO! I was hoping you could have named a brand or two you use. I understand how you might not want to without authorization or compensation. But it helps us Yanks get the right stuff. I know that the magazine Bon Appetite uses brand names all the time. Maybe in the future you could get a sponsor and point me in the right direction. I know I won’t use KROGER Shaoxing rice win. Doesn’t sound too authentic or Asian. LOL! CHEERS with BEERS!

Thank you for your kind words! When buying Shaoxing rice wine, the key is to check the salt content. Traditional Shaoxing wine contains little salt (around 0.08 g salt per 100 ml), but some products have added salt, making the sodium level much higher. In some places, particularly North America, the salted versions are much more common because they can be sold as cooking ingredients rather than alcoholic products. If a recipe only calls for a small amount, such as Kung Pao Chicken, it’s perfectly fine to leave it out.

Thanks for trying the recipe, Thomas! With stir-frying, everything needs to move very quickly. Dried chilies and Sichuan pepper burn easily, so don’t fry them for long before moving on to the next step.
Also, in classic Kung Pao chicken, a slight burnt note is actually characteristic of the dish. It’s called 糊辣味, meaning “burnt spicy” flavor. The key is keeping it subtle rather than overpowering.

Enjoy!

Thanks for the feedback Scott! I’m thrilled you enjoyed the recipe.