CHINESE FIVE SPICE POWDER RECIPE
Here's a simple authentic recipe for Chinese Five Spice powder that can be made in 5 minutes flat. Fragrant and flavorful.
Provided by Sylvia Fountaine
Categories Spice blend
Time 7m
Yield ¼ cup
Number Of Ingredients 5
Steps:
- Toast any dry whole spices in a dry skillet, until fragrant, 2-3 minutes.
- Place all ingredients in a spice grinder (or coffee grinder) and grind until smooth.
- Smell the goodness.
- Store in a sealed, airtight spice jar -and for best flavor use within 6 months.
- Makes ¼ cup.
Nutrition Facts : ServingSize 2 teaspoons, Calories 14 calories, Sugar 0 g, Sodium 2.4 mg, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 3 g, Fiber 1.7 g, Protein 0.5 g, Cholesterol 0 mg
FIVE-SPICE CHINESE PANCAKES
The addition of five spice powder to the batter is what makes these Chinese pancakes special. I use these with my recipe #399013 *Note: The dough needs to chill for an hour prior to making the pancakes. The pancakes do not keep well left-over, but are delicious freshly made!
Provided by noway
Categories Chinese
Time 1h20m
Yield 12 pancakes, approx.
Number Of Ingredients 7
Steps:
- Place flour, five spice powder, and chives (optional) in a medium bowl.
- Combine milk, margarine, and egg in a separate bowl.
- Add milk mixture to the flour mixture, stirring with a whisk until blended.
- Cover and chill for an hour.
- Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
- Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan.
- Place pan back on burner and cook about 1 minute.
- Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
- Turn pancake over, cook other side for about 30 seconds.
- Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.
FIVE-SPICE TEA CAKE
Steps:
- Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
- Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.
FIVE-SPICE PECANS
Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. "They're also great sprinkled on all kinds of salads." Anne Leslie - Chandler, IN
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
FABULOUS FIVE SPICE CHICKEN
This dish is great on the BBQ or cooked in the broiler at home. The secret is the fresh ginger, star anise, and a touch of sherry.
Provided by MACEO1
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 18.2 g, Cholesterol 141.4 mg, Fat 34.4 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 1146 mg, Sugar 7.8 g
CHINESE FIVE SPICE (MADE EASY)
Make and share this Chinese Five Spice (Made Easy) recipe from Food.com.
Provided by The Spice Guru
Categories Chinese
Time 5m
Yield 5 tablespoons spice
Number Of Ingredients 5
Steps:
- NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST. YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR. HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING. YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY. KEEP IN MIND -- "A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY". WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY.
- MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn.
- GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized.
- Store in an airtight container.
- Use measure-for-measure in any recipe calling for Chinese Five Spice powder.
FIVE-SPICE MIX
An ancient spice mix used in Chinese cooking that combines sweet cinnamon and cloves, fennel seeds and star anise, and tongue-tingling Sichuan pepper
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 5
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
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.
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
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