Chinese black vinegar has a dark hue, a fruity flavor (albeit it is less sweet than balsamic vinegar), and a hint of umami richness. It is most often known as Chinkiang or Zhenjiang vinegar. It is often prepared by mixing bacteria and acetic acid with glutinous rice, although it can also be made using wheat, millet, or sorghum. Black vinegar is quite versatile and reasonably priced.
Tangy Ways to Use Chinese Black Vinegar
- Scallops in brown butter can be enhanced in flavor by using black vinegar for lemon. Butter the scallops, then quickly remove them to a platter. One tablespoon of butter, along with almond slices and a thinly sliced garlic clove, should be added to the pan. Scallops are added to the sauce along with the remaining 1 tablespoon black vinegar and 2 tablespoons white wine once the butter has browned.
- A fantastic marinade for grilled pork chops is black vinegar. For at least an hour, marinate the chops in a mixture of a few tablespoons of the mixture, chopped rosemary, and Dijon mustard.
- To make a variation on the classic chicken salad, use black vinegar. Black vinegar, mayo, soy sauce, sesame oil, garlic, and a dash of sugar are combined to make a creamy dressing. Add plenty of chopped scallions, lettuce, bok choy, cooked chicken, and toasted sesame seeds before tossing.