If you can’t find michiu (Taiwan rice wine), you may want to omit it altogether for this dish – it won't taste exactly like the Taiwanese chicken soup you remember though! Keep in mind that the michiu that I use is 21% alcohol by volume, so I wouldn’t use anything stronger. For a non-alcoholic substitute, more water and/or low-sodium chicken stock or bone broth will work. Important note: Taiwan michiu is very different from Shaoxing wine. Even though both are made from rice, they taste completely different. Shaoxing wine has a much stronger flavor and is dark in color, while Taiwan michiu is clear and tastes more like straight rice wine with a hint of saltiness and sweetness. Michiu also has a higher alcohol content compared to Shaoxing wine.