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 POWDER
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
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 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.
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.
CHINESE FIVE SPICE SIRLOIN
Steps:
- Mix the grapefruit, tomatoes, onion parsley, 1 1/ 2-ounce ginger, oil and vinegar. Season with salt and pepper. Refrigerate until needed.
- Remove all the fat from the sirloin and split the meat in half length-wise. Make an incision at one end of the "eye" and with steel, such as a skewer, make a tunnel hole through the meat without breaking the outer meat.
- Mix remaining ginger with basil and garlic. Using the scallions as plungers, push the basil mixture with the scallions into the center of the sirloin. Coat the outside of the meat with the five-spice powder.
- Roast the sirloin to the desired temperature. Slice the meat into thin even pieces and arrange on a plate beside the grapefruit salad.
CHINESE 5-SPICE COOKIES
Try out an aromatic cookie recipe when you bake these delicious Chinese 5-Spice Cookies. Butter, brown sugar and almond extract create the perfect balance of flavor with Chinese five spice. Take a bite out of these cookies for yourself!
Provided by My Food and Family
Categories Dairy
Time 1h2m
Yield 24 servings, 2 cookies each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine flour, five-spice powder, baking soda and dry pudding mix. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg. Gradually add flour mixture, mixing well after each addition.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
- Whisk powdered sugar, water and extract until blended; brush onto cookies. Sprinkle with nuts.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.5313 g, Sugar 0 g, Protein 2 g
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