Shanghainese Red Rice Wine Chicken Soup
A comforting chicken soup simmered with fragrant Shaoxing rice wine and ginger, reflecting the subtle flavors of Shanghainese cuisine. This chinese-inspired soups ready in about 60 minutes pairs bone-in chicken thighs, Shaoxing rice wine, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces bone-in chicken thighs
- 1/4 cup Shaoxing rice wine
- 3 slices fresh ginger
- 6 cups water
- 2, cut into 2-inch pieces scallions
- 1 1/2 tsp salt
- 1/2 tsp white pepper
Instructions
- Step 1: Rinse 4 bone-in chicken thighs and pat dry. In a large pot, combine chicken thighs with 6 cups cold water and bring to a boil over high heat. Skim any foam from the surface for 5 minutes.
- Step 2: Add 1/4 cup Shaoxing rice wine, 3 slices fresh ginger, and 2 scallions cut into 2-inch pieces. Reduce heat to low and simmer uncovered for 45 minutes until chicken is tender and broth is aromatic.
- Step 3: Remove chicken and shred meat off bones. Discard bones and return shredded chicken to the pot. Season soup with 1 1/2 tsp salt and 1/2 tsp white pepper. Stir well and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shanghainese Red Rice Wine Chicken Soup take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shanghainese Red Rice Wine Chicken Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Shanghainese Red Rice Wine Chicken Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shanghainese Red Rice Wine Chicken Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shanghainese Red Rice Wine Chicken Soup?
Chinese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
