What type of rice vinegar is more often used in Asian dishes?
I occasionally come across recipes that call for rice vinegar, but they don't specify which of the many varieties they mean.
Is there a "standard" or implied type of rice vinegar that should be used when a recipe simply calls for rice vinegar? Or is it assumed that the chef will be familiar with the flavor profiles of the dish they are trying to make and will be able to choose an appropriate rice vinegar by their own knowledge and discretion?
Some example recipes:
- http://www.lecremedelacrumb.com/slow-cooker-general-tsos-chicken/
- http://onadimeandoutoftime.com/sweet-and-sour-chicken/
- http://www.iwashyoudry.com/2015/07/27/asian-chicken-lettuce-wrap-spring-rolls/
- https://food52.com/recipes/3869-chinese-roast-pork
- http://carlsbadcravings.com/asian-sweet-chili-sesame-chicken/
- http://www.howsweeteats.com/2012/06/thai-crunch-chicken-salad/
I only have white rice vinegar and dark rice vinegar (Chinkiang vinegar).
Best Answer
All of your example recipes seem to be written from a Western POV. That being the case, all of those recipes seem to be calling for white or light, unseasoned rice vinegar, not Chinkiang AKA Chinese black vinegar. Someone writing a recipe for an American or British audience would not expect you to even know what Chinkiang is, and would ask for it specifically if it were expected.
The other type of rice vinegar that you might commonly see in a bottle on a typical Western shelf is one seasoned with sugar and salt, most particularly for use on rice for making sushi rice. These recipes are not asking for that either, just use your regular white rice vinegar.
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Quick Answer about "What type of rice vinegar is more often used in Asian dishes?"
There is also a hint of sweetness that comes from the glutinous rice. The higher vinegar content of white rice vinegar makes it the best choice for Cantonese-style sweet-and-sour dishes and for pickling vegetables.What kind of vinegar do you use for Asian food?
The three main types of rice vinegar (mi c\xf9, \u7c73\u918b) used in Chinese cooking are white rice vinegar, black rice vinegar (or Chinkiang Vinegar), and red rice vinegar.What kind of vinegar do you use for Japanese rice?
What is Sushi Rice? Sushi rice is made by cooking Japanese short-grain rice, which is then seasoned with a mixture of rice vinegar, sugar, salt, and often with kombu (kelp).Which vinegar is a traditional seasoning in Asian cuisine?
Chinkiang vinegar Chinkiang vinegar has a dark color close to that of soy sauce. It's pungent, tart and rich flavor adds another layer to the dish. It's used in a variety of Chinese dishes, including salad dressing, dumpling dipping sauce, and cold spicy noodles, sour stir-fried potatoes, sweet and sour pork.What is rice vinegar used for in Japanese cooking?
Rice vinegar serves many purposes in Japanese cooking: it is a preservative used for pickling, it prevents discoloration of vegetables and rice, it tones down salty flavors and tenderizes meat, poultry and fish, and is used to prepare sushi rice and sunomono, Japanese pickled salad.6 Must Have Chinese Ingredients - Chinese Cooking 101
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