Five Spice Chinese Pancakes Food

SPICED MULTI-LAYER CHINESE PANCAKE

Steps:

• In a large bowl, mix a small pinch of salt with flour. Stir warm water in and then knead until get smooth and elastic dough. The dough should be much softer than normal pancakes. Then cover the bowl and set aside for 30 minutes.
• In a saucepan, heat around 2 tablespoons of cooking oil with minced garlic until fragrant. Add chopped doubanjiang, fry for 1-2 minutes over slow fire. Place black vinegar, sugar, oyster sauce and hot water. Mix well and let the sauce simmer for 4-5 minutes. Set aside.
• Divide the dough into 4 equal pieces. Take one out and roll out to a large rectangle piece on a slightly oiled operating board. Then cut 2 slices each long side of the dough to separate it into 9 portions. Then we roll the large rectangle up. Start from the bottom part; fold the two side slaps over the middle one. And then fold the three layers over the most middle one. Repeat to finish the top part and then fold the remaining piece over. You will end up with a small and neat rectangle. Then roll it out to a larger rectangle (about 2 or 2.5 times of the original size).
• Then heat around 1 tablespoon of oil in pan and fry the pancake around 3-5 minutes each side with over medium fire. Brush a thin layer of sauce before garnishing toasted sesame seeds and chopped scallion.
• Cut into one-bite sizes and serve warm.

CHINESE FIVE SPICE (MADE EASY)

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

Steps:

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

FIVE-SPICE CHINESE PANCAKES

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 MIX

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.

FIVE SPICE CHICKEN

Steps:

• Slice chicken.
• Combine soy sauce, wine, sesame oil, ginger, garlic, and 1 tsp of the 5 spice powder, and marinate chicken for at least 1 hour.
• Combine the remaining 5 spice powder with the flour and dredge the marinated chicken.
• Dip the dredged chicken in the eggs, then roll in the nuts.
• Heat the oil and cook chicken 3-4 minutes on each side.

CHINESE TAKE-OUT: CHINESE FIVE SPICE POWDER

Steps:

• Heat a heavy bottom skillet over medium-low heat. Add peppercorns and shake pan back and forth for 2-3 minutes.
• Immediately put peppercorns into a spice grinder, along with the star anise and fennel seed. Grind until the spices are finely powdered. Sift the spices through a fine mesh strainer and discard what remains behind. Put powdered spices back into the grinder and add the ground cinnamon and ground clove. Mix again until thoroughly combined.
• Store in a tightly sealed container in a cool, dark place for 4-6 months. (I usually make a double batch and use a small (4 oz) baby food jar for storage).
• Enjoy your "Home-made Chinese Five Spice Powder"!