Rice cooking wine, rice vinegar?

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Joined Jun 18, 2006
I am making a dipping sauce for Thai garlic chicken. Here is what it calls for

 1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
1/3 cup brown sugar, lightly packed
4 cloves garlic, minced
1-2 fresh red chilies, minced OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
1 Tbsp. fish sauce
1 Tbsp. soy sauce

I have rice cooking wine. Can I use that for the rice vinegar or should I go with one of their substitutes? If so which one?

Thanks.  
 
2,753
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Joined Feb 26, 2007
I really thing you need to go with a vinegar, I'd go with with the white vinegar if you can't get the rice vinegar, it really needs the acidity to balance up the sauce,  Plus white vinegar is as cheap as chips :)
 
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29
10
Joined Jun 18, 2006
I really thing you need to go with a vinegar, I'd go with with the white vinegar if you can't get the rice vinegar, it really needs the acidity to balance up the sauce,  Plus white vinegar is as cheap as chips :)
I have lots of vinegars to choose from. Red wine, white wine, balsamic, apple cider and plain white, just no rice. Now I just need to decide which one. I'm thinking the apple cider. What would you use?  
 
 
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2,753
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Joined Feb 26, 2007
White wine vinegar for chicken, or just plain white.  I'd steer away from the red wine, balsamic and apple cider.  They are too strong and introduce their own flavour too much, in my opinion.  If you want to keep the flavour of the oriental dish, don't use the strong ones.

I use plain white all the time.  Works for me.  But that's just my thoughts .....  :)
 
1,447
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have to agree with DC, if it's asking for rice vinegar and you don't have it use the white.
 
3,401
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Joined Sep 18, 2008
I might go for 1/2 white vinegar plus 1/2 rice wine, white vinegar is a little stronger than rice vinegar. Adjust to taste.
 

phatch

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rice wine and rice vinegar don't taste that similar in my opinion. Skip the rice wine entirely. Rice vinegar is generally about half as acidic as the other vinegars in the substitution list. So I'd start with about 1/2 of the listed amount and taste. You can always add more but you can't take it out. Even with half the vinegar, it may be strong because the rice vinegar dilutes the other ingredients with it's greater volume. Maybe add a little water too.
 
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My apologies, my bifocals slipped, I was thinking rice wine versus rice wine vinegar, now I'll go back to cleaning the dumpsters...
 
2,753
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Joined Feb 26, 2007
My apologies, my bifocals slipped, I was thinking rice wine versus rice wine vinegar, now I'll go back to cleaning the dumpsters...

 Hehe Pete, I thought the same thing at first.  I find rice wine too oily if that's the right description, maybe its just me, but that how it feels on my palette.  I'd rather have the bite of vinegar.

You can use some of that vinegar to clean out the dumpsters while you're there....../img/vbsmilies/smilies/tongue.gif   Just don't drop them bifocals in there.

P.S.  I am a member of the bi-focal club also, sigh. ah well, I can blame genetics.
 
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Joined Jun 18, 2006
Thanks everybody. I'll do a mix of white with a little water.  And next shopping trip I'm looking for Rice vinegar! /img/vbsmilies/smilies/biggrin.gif
 

phatch

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While there's quite an array of rice vinegar, at main stream grocers you'll usually see two types of rice vinegar seasoned and plain. Buy the plain.
 
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Put some white vinegar into the rice wine leave out overnight.. THERE NOW YOU HAVE RICE WINE VINEGAR.  Only in America !!
 
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