CHINESE FIVE-SPICE CHICKEN
Make and share this Chinese Five-Spice Chicken recipe from Food.com.
Provided by Amanda in Adelaide
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large dish or plastic bag.
- Mix the remaining ingredients and pour over the chicken.
- Marinate refrigerated overnight or for 1 to 2 hours if time is short.
- Transfer the chicken to a baking dish and brush with the marinade.
- Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4
STICKY CHINESE CHICKEN WINGS
Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Main Party Food Snacks
Time 1h
Number Of Ingredients 17
Steps:
- Mix Marinade ingredients.
- Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
- Preheat the oven to 180C/350F.
- Line baking tray with foil then greaseproof paper (you'll thank me later).
- Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
- Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
- The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
- Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!
Nutrition Facts : ServingSize 207 g, Calories 362 kcal, Carbohydrate 8 g, Protein 50.2 g, Fat 13.1 g, SaturatedFat 3.6 g, Cholesterol 152 mg, Sodium 798 mg, Sugar 5.3 g
CHINESE FIVE SPICE SPARE RIBS
An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!
Provided by Evanescence#6
Categories World Cuisine Recipes Asian
Time 5h35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
- Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
- Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.
Nutrition Facts : Calories 854.6 calories, Carbohydrate 11.4 g, Cholesterol 239.6 mg, Fat 62.6 g, Fiber 0.2 g, Protein 58.7 g, SaturatedFat 22.4 g, Sodium 1087.5 mg, Sugar 8.9 g
CHINESE FIVE SPICE CHICKEN
Chinese five-spice is made up of cloves, anise, star anise, cinnamon and ginger and can be bought in the supermarket in the spice aisle. These chicken breasts are sprinkled with spice, marinated and baked.
Provided by Cecilia
Categories World Cuisine Recipes Asian
Time 2h50m
Yield 2
Number Of Ingredients 5
Steps:
- Rinse chicken breasts and pat dry. Sprinkle with five-spice powder, garlic powder, salt and pepper. Wrap tightly in aluminum foil and refrigerate to 'marinate' for at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove wrapping from chicken breasts and place them in a lightly greased 9x13 inch baking dish. Drizzle with olive oil and bake at 350 degrees F (175 degrees C) for 45 minutes, or until cooked through and juices run clear.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 4 g, Cholesterol 176.8 mg, Fat 16.2 g, Fiber 0.1 g, Protein 65.3 g, SaturatedFat 3.4 g, Sodium 1316.7 mg, Sugar 0.3 g
FESTIVE GOLDEN FIVE-SPICE CHICKEN
Chinese five-spice gives this chicken a wonderfully warm, aromatic flavour that adults and children will love
Provided by Ching-He Huang
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 9
Steps:
- Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
- Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.22 milligram of sodium
FIVE-SPICE MARINATED CHINESE CHICKEN WINGS
Chicken wings may seem right up there with burgers and hot dogs for as American as it gets, but this Chinese recipe gives Buffalo wings a run for their money. A marinade of soy sauce and five-spice is the secret to deep, savory flavor in these deep-fried delights.
Time 1h30m
Yield 3
Number Of Ingredients 11
Steps:
- Remove the wing tips and separate the wings into flappers and drummies. Combine the five-spice powder, MSG, salt, sugar, rice wine, and soy sauce in a shallow bowl. Add the wings and toss to coat in the marinade. Cover the bowl and place the wings in the refrigerator for 1 hour. Heat the oil in a deep fryer to 360 degrees F. Place the egg white in a shallow bowl. Combine the cornstarch and baking powder in another shallow bowl. Coat the wings in the egg white, letting any excess drip off. Then dredge the wings in the cornstarch mixture and shake off any excess. Add the wings to the oil and cook for 3 minutes. Remove the wings from the oil with a slotted spoon and let drain on a wire rack over foil or a baking pan to catch any oil drips. Let the wings cool. Return the oil to 360 degrees F. Fry the wings a second time until crisp. Remove from the deep fryer with a slotted spoon and let drain. Serve hot.
CHINESE FIVE SPICE MARINADE FOR CHICKEN OR PORK
A tasty Asian marinade. Enough for 6 bone-in chicken thighs or pork chops.
Provided by Mikekey *
Categories Marinades
Time 10m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients in a bowl with a whisk.
- 2. Place chicken pieces or pork in a ziper-type plastic bag and pour marinade over. Seal bag and refrigerate 2-8 hours.
- 3. Remove meat and cook by your favorite method. Marinade can be reserved for basting, if desired.
CHINESE FIVE-SPICE SPARE RIBS
Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce.
Provided by Ken Hom
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
- Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.
- Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
- Put the sauce ingredients into a clean wok or frying pan.
- Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
- If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once.
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
CHINESE FIVE SPICE MARINATED SALMON
I've developed this recipe to be used with my bamboo steamer. Use your favorite oriental sauce or try my favorite bottled sauce, Iron Chef's Orange- Ginger Sauce. Or try the sauce used in Recipe #376279 Since my steamer has two baskets, I cook the fish in the bottom basket, and veggies in the top. Serve over rice; makes for a great one pot dinner! Time indicated does not include marinading time! NOTE: Cooking Sherry or Gin can be substituted for the rice wine.
Provided by Galley Wench
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
- Add the salmon strips and turn gently to coat.
- Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
- Steamed Salmon:.
- Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.).
- Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
- Cover with bamboo lid and place over boiling water to steam.
- Steam for 10-12 minutes; or until fish flakes with a fork.
- Serve over rice with lemon/lime wedge.
ASIAN FIVE-SPICE ROAST TURKEY
Asian five-spice roast turkey is tender and juicy, marinated with a delicious flavourful Asian rub and has a crispy brown skin. The perfect holiday dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Turkey
Time 12h45m
Number Of Ingredients 14
Steps:
- Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash and pat dry the turkey completely with paper towel before adding seasoning.
- In a small bowl, whisk to combine five-spice powder, soy sauce, Shaoxing cooking wine, olive oil, sesame oil, Worcestershire sauce, sugar, salt and pepper, into a smooth paste.
- Place the turkey on a clean cutting board, and rub half of the marinade over the entire turkey including inside the cavity and underneath the skin of the breast. To spread the marinade underneath the skin, use a knife and a spoon to gently loosen the skin of the turkey breast, then place 2 tablespoons of the marinade under the skin and slowly press down on the skin to spread the marinade evenly. Wearing disposable gloves helps make clean up easier.
- Transfer the turkey (breast side up) onto the rack of a large roasting pan and tuck the wings underneath. Insert onion, lemon, garlic and sprigs of thyme inside the cavity. Optionally, truss the turkey by tying the legs together with kitchen string so that they stay close to the body.
- Wrap the roasting tray tightly with aluminum foil and let the turkey marinate in the refrigerator overnight, up to 2 days.
- Store the remaining marinade in the refrigerator until the turkey is ready.
- Remove the roasting pan and extra marinade from the refrigerator and place on the counter to slowly bring the turkey to room temperature, about 2 hours. Roasting the turkey directly from the refrigerator will cause uneven cooking.
- Preheat the oven to 450 F with a rack positioned in the lowest level of the oven. Place the second rack out of the way on the highest level at the top of the oven, or you may have to completely remove the second rack out of the oven to make room for the turkey, depending on how large your turkey is.
- Generously brush the entire turkey with the remaining half of the marinade. Add 1/2 cup of water or more to the bottom of the roasting pan to prevent the pan drippings from burning. Transfer the roasting pan to the lowest rack and roast at 450 F for 45 minutes.
- Lower the oven temperature to 350 F and continue to roast until the internal temperature of the turkey reaches 165 F. Check the internal temperature of the turkey by inserting a meat thermometer into the thickest part of the turkey breast, without touching the bone. For a 10-12 pound turkey, this should take approximately 1.5 hours. Every 30-45 minutes, remove the pan from the oven and tilt to release juice from the cavity into the pan. Use a brush to baste the turkey with the pan drippings and return to the oven. This will help achieve a golden brown crispy skin.
- Also, monitor the turkey closely during these intervals to make sure that the skin doesn't become too burnt because of the five-spice rub. Cover the turkey by lightly tenting with aluminum foil if needed to prevent further browning.
- Remove from oven and loosely cover the turkey with aluminum foil. Let the turkey rest for 20 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise by 5-10 degrees, reaching 170 F while resting. Meanwhile, remove the turkey drippings and set aside for making homemade gravy.
- Carve the turkey with a sharp knife or electric carving knife and serve.
Nutrition Facts : ServingSize 1 serving, Calories 538 calories, Sugar 1.9 g, Sodium 1325.8 mg, Fat 10.7 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 4.1 g, Fiber 0.3 g, Protein 103.2 g, Cholesterol 303.9 mg
FIVE-SPICE PORK TENDERLOIN
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible flavor to pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Combine spice powder and salt on a plate; generously coat pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in oil. Add tenderloins; brown well on all sides, about 4 minutes per side.
- Transfer to oven, and roast until meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove from oven; let rest 5 minutes before slicing. Serve.
CHINESE FIVE SPICE MARINADE
If you want to add Chinese flavor to anything you're grilling, then this is a great five spice marinade. Make ahead for a greater effect.
Provided by Derrick Riches
Categories Sauces
Time 10m
Number Of Ingredients 7
Steps:
- Combine all ingredients and mix well.
- Pour over the meat of choice, seal, and marinate in the refrigerator for allotted time. If making ahead of time, store in airtight container in the refrigerator for up to three days after preparation.
Nutrition Facts : Calories 71 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 647 mg, Sugar 1 g, Fat 6 g, ServingSize 1 2/3 cups (1 serving), UnsaturatedFat 0 g
FIVE-SPICE SHANGHAI MARINADE
Categories Condiment/Spread Sauce Ginger Low Carb Summer Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.
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- Combine all of the marinade ingredients in a jug, stir together then pour over the pork. Use tongs to coat all of the pork with the sauce then pour in the stock.
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