Chinkiang au vinaigre noir 1 L YOSHI
Sure to become a regular in your pantry, this aged black vinegar from China is inky in appearance with a smoky, malt flavour, reminiscent of balsamic. It's a versatile compliment to many dishes, from Kung Pao chicken to pork ribs. Add it to stir fry dishes or use it as a glaze for roasted vegetables. It's also delicious when added to dressings for an unexpected twist to your favorite salad.
eau, sorgho, son de blé, balle de riz, sel
- AGED BLACK VINEGAR – This authentic chinese vinegar is inky in appearance with a full bodied, smoky, malt flavour, reminiscent of balsamic. It’s mildly acidic (less so than regular white vinegar), with a slight sweetness.
- A MUST HAVE INGREDIENT – When a Chinese recipe says to use rice vinegar without specifying the type, it often means black vinegar. And for some dishes, such as Kung Pao chicken, or spinach salad, it’s the only option to achieve an authentic taste.
- MARINATE LIKE A PRO – Chinkiang vinegar is a great marinade for countless meats. One of our favourites - grilled pork chops! Simply combine a few tablespoons with chopped rosemary and dijon mustard. Marinate for at least one hour before cooking.
- ADDS A PUNCH OF FLAVOUR – Use Chinkiang vinegar in place of lemon to enhance the flavour of scallops in brown butter. Sear scallops in butter, remove to a plate. Add sliced almonds, and thinly sliced garlic to the pan with 1tbsp of butter. Once it browns, finish with 1tbsp of black vinegar and 2 tbsp of white wine. Toss the scallops in the sauce and serve!
- MORE USAGE IDEAS – Add it to stir fry dishes or use it as a glaze for roasted vegetables. It's also delicious when added to dressings for an unexpected twist to your favorite salad. Use on countless cold appetizers, braised meats and fish, noodles, or as a dipping condiment for dumplings.