SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven.
Provided by Dave Lieberman
Categories appetizer
Time 45m
Yield 40 wings
Number Of Ingredients 11
Steps:
- Preheat your oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
ASIAN FIVE SPICE RUB
Can be used on all types of meat, seafood and poultry. Not Emeril's, but a good subtitute. Can add a smidge of ground corriander and/or fennel.
Provided by gailanng
Categories Asian
Time 5m
Yield 1/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar.
Nutrition Facts : Calories 253.2, Fat 1.3, SaturatedFat 0.2, Sodium 27927.1, Carbohydrate 62.7, Fiber 2.5, Sugar 54.5, Protein 2
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
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.
ASIAN SPICE RUB
Make and share this Asian spice rub recipe from Food.com.
Provided by acid.
Categories Asian
Time 15m
Yield 1/3 cup
Number Of Ingredients 12
Steps:
- In a small bowl, stir spice rub ingredients together until well blended.
Nutrition Facts : Calories 2866.5, Fat 298.9, SaturatedFat 39.5, Sodium 21024.6, Carbohydrate 62.5, Fiber 24.6, Sugar 4.2, Protein 14.8
CHINESE FIVE SPICE PORK CHOPS
Make and share this Chinese Five Spice Pork Chops recipe from Food.com.
Provided by Jen T
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Arrange the pork chops in a single layer in a non-metallic baking dish.
- Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
- Using clean hands rub the mixture into the meat.
- Cover the dish with plastic wrap and chill for 2 hours.
- Preheat the oven to 325°C/160°F.
- Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
- Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.
Nutrition Facts : Calories 403.4, Fat 24.7, SaturatedFat 6.9, Cholesterol 137.3, Sodium 612.3, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 42.2
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- Combine all the spices to make the dry rub. There is enough dry rub to make 12 chicken thighs, so you can either save half of the dry rub for another time, or double the amount of chicken used.
- Rinse the chicken and pat dry with a paper towel. Use half of the dry rub for 6 chicken thighs, ensuring you get an even coating of spices all over the chicken. Cover with plastic wrap and marinate in the refrigerator overnight (or at least 6 hours).
- After the chicken is done marinating, preheat the oven to 400 degrees F. Transfer the chicken to a cast iron skillet or baking dish and roast for 15 minutes.
- Use a spoon or brush to baste the chicken with any drippings at the bottom of the skillet/baking dish.
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