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Yutaka Shaoxing Rice Wine (13.5% Alc.) 150ml

Regular price £3.00

Tax included.

Shaoxing Rice Wine (13.5% Alc.).

Traditional Chinese rice wine that adds aroma and depth of flavour to a variety of dishes.



Glutinous Rice (45%), Water, Wheat Koji, Colour (Plain Caramel).


Typical Value per 100ml:
Energy 54kJ/
Fat <0.5g
of which saturates <0.1g
Carbohydrates 2.1g
of which sugars 0.9g
Fibre <0.5g
Protein 1.1g
Salt <0.025g


Contain: Wheat

See ingredients in bold.


Traditional Chinese Shaoxing Rice Wine

Authentically brewed in Shaoxing


Ideal for cooking and marinate.


Shake well before use as a natural sediment may form in this product during storage.


Drunken Chicken brine

500g Chicken
150ml Yutaka Shaoxing Wine
100ml Chicken stock
1 tsp sugar
Add salt to your taste 

Combine all ingredients in a large pan. Cover and allow to gently simmer for 30 minutes, then turn the chicken over and continue to simmer for a further 30 minutes.

Check the juices run clear on the chicken then you know it is fully cooked.

Served and enjoy.


Drunken Chicken in Soy: 4 - 6 persons


1 Chicken (mine was 4 lbs)

For Broth

1/2 Cup Shaoxing wine
1/2 cup soy sauce
1 inch cinnamon stick
2 star anise
4 cloves
1 teaspoon ground ginger (powder)
enough water to cover the chicken

For Ginger Dipping Sauce

1-inch fresh ginger
2 large scallions/spring onions
1/2 teaspoon fine white pepper
1/2 teaspoon salt
1 1/2 tablespoons peanut oil or groundnut oil.

For Garnish

2 scallions/spring onions.

Using a pan large enough to hold the chicken, add all the ingredients for the broth and bring to a gentle simmer. Then add the chicken, breast side down. Cover and allow to gently simmer for 30 minutes, then turn the chicken over and continue to simmer for a further 30 minutes. Check the juices run clear between the thigh and main body, then you know it is fully cooked.

Remove the chicken from the pan and set on a plate. Allow to cool enough so you can handle it. I usually wait around 30 minutes then it is cool enough for me.

Take a meat cleaver and cut off the wings and legs, set aside. Then cut the main part of the chicken by separating the breast part from the underside.

Lay the underside flat on your chopping board and cut 1-inch slices apart. Then cut down the center. The pieces should be small enough to pick up with chopsticks. Do the same for the breast side of the chicken.

Place these pieces on a plate, laying the underside pieces first then the breast pieces on top.
Take the wings and cut in half, and the legs, cut at the joints, and then cut each joint in half again. Arrange these on the plate on either side of the breast meat.

Take 2 scallions and slice them in a slant and sprinkle over the top of the chicken.

To make the ginger dipping sauce, peel and finely chop the ginger and place in a small bowl. Finely chop the scallions and add them to the bowl.
Add the remaining ingredients for the dipping sauce and give it a good stir. Transfer to little serving bowls.

Should be served warm for best results.


Store in a cool dry place. 





Item Code:


Country of Origin:



Tazaki Foods Ltd.,              
12 Innova Way,Enfield, 
EN3 7FL, U.K.

Return to:

Tazaki Foods Ltd.,              
12 Innova Way,Enfield, 
EN3 7FL, U.K.



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