Having just assembled the hard to find ingredients, I’m planning on making white rice wine and red yeast rice wine for some Sichuan recipes. While I have Fuchsia Dunlop’s and Kian Lam Kho’s books, has anyone else made these? Any tips appreciated.
Glutinous rice, rice wine yeast balls, and the red yeast rice are in-hand. The red yeast rice was the hardest to source; had to come from China:
I sprayed the outside of the box w/ disinfectant, like I do with all incoming boxes these days.
Awhile back, there was a dish at Peter Chang’s China grill which must have had one of the rice wines and lees. There was a yeasty taste in the sauce which was different, but delicious. These are not the same flavor as using bottled rice wines.