Chinese 5 Spice Powder Food

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CHINESE FIVE SPICE (MADE EASY)



Chinese Five Spice (Made Easy) image

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

1 tablespoon cinnamon
1 tablespoon clove
1 tablespoon fennel
1 tablespoon star anise
1 tablespoon szechuan peppercorn

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.

CHINESE FIVE-SPICE POWDER



Chinese Five-Spice Powder image

You can purchase this powder premade in the grocery store, but making your own makes for a better flavor.

Provided by SharleneW

Categories     Chinese

Time 15m

Yield 2 tablespoons

Number Of Ingredients 5

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns, toasted and ground

Steps:

  • Mix the spices together and store in an airtight jar.

Nutrition Facts : Calories 13.8, Fat 0.6, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 2.8, Fiber 1.6, Sugar 0.1, Protein 0.5

CHINESE 5 SPICE POWDER



Chinese 5 Spice Powder image

Make your own Chinese Five spice powder seasoning mix using either ground or whole spices. I needed 5 spice powder and didn't have it at home. This recipe is excellent. It was used to coat walnuts for an Asian salad. I loved the seasoned walnuts so much, I ate them straight and am now going to make them for 5 holiday parties we are attending.

Provided by CHEF GRPA

Categories     Asian

Time 15m

Yield 4 teaspoons

Number Of Ingredients 7

1 teaspoon. ground szechwan pepper
1 teaspoon. ground star anise
1 1/4 teaspoon. ground fennel
1/2 teaspoon. ground cloves
1/2 teaspoon. ground cinnamon
1/2 teaspoon. salt
1/4 teaspoon. white pepper

Steps:

  • Combine all ingredients in small airtight container. Store in a cool, dry place.
  • My Note: * 1/2 teaspoons salt * 1/4 teaspoons ground white pepper Dont worry about these two ingredients as they are both to taste and are only needed when you are adjusting seasoning to taste. White pepper has a very strong and overpowering flavor. I would even omit the white pepper entirely since this is a -5- spice.
  • *I was told this is a Great formula by a frind, Who is a Cantonese who used to own a Chinese restaurant in Sydney, Australia. She married an Anglican. Knowledge is transferrable, so is skill. Congratulation for such great effort. No one defines formula in food. But she testify this formula is genuine and popularly used. Individual variations are always present, some add MSG, some fry the Szechwan peppercorn powder more, some dry fry the anise seeds powder more to give more fragrance, etc. Salt & pepper spice simply means add salt and white pepper. Completely agree.
  • I needed 5 spice powder and didn't have it at home. This recipe is excellent. It was used to coat walnuts for an Asian salad. I loved the seasoned walnuts so much, I ate them straight and am now going to make them for 5 holiday parties we are attending.

Nutrition Facts :

FIVE-SPICE POWDER



Five-Spice Powder image

This recipe is posted in response to a request. When you can't find this spice in your local market spice aisle, you can make your own!

Provided by SilentCricket

Categories     Asian

Time 10m

Yield 1/4 cup of spice powder

Number Of Ingredients 5

3 tablespoons cinnamon
6 star anise or 2 teaspoons anise seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
3/4 teaspoon ground cloves

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.

CHICKEN THIGHS WITH CHINESE FIVE SPICE POWDER



Chicken Thighs With Chinese Five Spice Powder image

Make and share this Chicken Thighs With Chinese Five Spice Powder recipe from Food.com.

Provided by William Uncle Bill

Categories     Chicken Thigh & Leg

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 teaspoon seasoning salt
1 lb skinless chicken thigh, bone-in
3 tablespoons canola oil
3/4 cup chicken broth
4 tablespoons rice vinegar
1 1/2 teaspoons Chinese five spice powder
6 large garlic cloves, finely minced
3 tablespoons tamari soy sauce
1/2 cup water

Steps:

  • In a shallow mixing bowl, sift together flour and seasoning salt.
  • Roll chicken in flour mixture until well coated, shake off excess.
  • In a large frying pan heat oil on high heat.
  • Add coated chicken thighs and brown on all sides, about 2 to 3 minutes.
  • Meanwhile, in a mixing bowl, whisk together chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
  • Add mixture to the frying pan and bring to boil.
  • Reduce heat to simmer, cover pan and cook chicken for 5 minutes, then turn chicken over and cook for another 5 minutes.
  • Turn chicken over again and cook for 5 more minutes.
  • Test to see if chicken is done by cutting into the chicken thigh at it's thickest area (there should be no pink showing).
  • The sauce will boil down to a thicker consistency while cooking.
  • Serve chicken with cooked rice and pour sauce over.

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