Five Spice Homemade Powder Sallye Recipes

FIVE-SPICE POWDER

Steps:

• Combine all ingredients in blender or coffee grinder.
• Blend until finely ground.
• Store in airtight container.
• Keeps up to 2 months.
• Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.

HOMEMADE FIVE-SPICE POWDER

Steps:

• In a small bowl, combine 1 teaspoons ground cinnamon; 1 tsp aniseed, crushed; 1/4 tsp fennel seed, crushed; 1/4 tsp Szechwan pepper, crushed; and 1/8 tsp ground cloves.
• Store in a covered container.

FIVE-SPICE POWDER

Steps:

• Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.
• Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.

FIVE SPICE RICE (SALLYE)

Steps:

• 1. Preheat oven to 350º.
• 2. In a heavy flameproof casserole, heat the oil over medium high heat. Add the rice, five spice powder and ginger and cook for 3 minutes, stirring constantly Add the chicken broth, sherry, and red peppers.
• 3. Cover the casserold with aluminum foil and bake in oven for 30 minutes Remove from oven, stir in the scallion, peas, soy sauce and lime zest. Serve immediatelyl