Best Chinese Five Spice Recipes

CHINESE FIVE SPICE

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.

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

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 SPARE RIBS

Steps:

• Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
• Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
• Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

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 CHICKEN

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.

CHINESE FIVE SPICE PORK CHOPS

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.

CHINESE FIVE-SPICE POWDER

Steps:

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

CHINESE FIVE SPICE CHICKEN

Steps:

• Rinse chicken breasts and pat dry. Sprinkle with five-spice powder, garlic powder, salt and pepper. Wrap tightly in aluminum foil and refrigerate to 'marinate' for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove wrapping from chicken breasts and place them in a lightly greased 9x13 inch baking dish. Drizzle with olive oil and bake at 350 degrees F (175 degrees C) for 45 minutes, or until cooked through and juices run clear.

SWEET AND SPICY CHINESE FIVE SPICE ROASTED ALMONDS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, toss the almonds with the olive oil.
• Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy - you will need it again.)
• While oven heats, mix the spices, salt, and sugar in a small bowl; set aside.
• Bake almonds for 10 minutes.
• Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.
• Sprinkle spices over the nuts and toss well with a spoon.
• Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.
• Remove from oven and let nuts cool completely on pan.
• Store cooled nuts in a covered container.

SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat 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.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
• 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 MARINATED SALMON

Steps:

• Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
• Add the salmon strips and turn gently to coat.
• Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
• Steamed Salmon:.
• Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.).
• Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
• Cover with bamboo lid and place over boiling water to steam.
• Steam for 10-12 minutes; or until fish flakes with a fork.
• Serve over rice with lemon/lime wedge.

CHINESE FIVE-SPICE SALMON

Steps:

• Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
• Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
• Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.

CHINESE FIVE-SPICE OATMEAL RAISIN COOKIES

Steps:

• Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
• Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
• Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes.

CHINESE FIVE SPICE SHORT RIBS - CROCK POT

Steps:

• Slice the onion and put it into a slow cooker.
• Season the short ribs with garlic salt and pepper.
• Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
• In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.

FRIED CHINESE FIVE-SPICE CHICKEN WINGS

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
• Preheat oven to 350°F.
• Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce temperature to 250°F.
• In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.
• Serve wings with salt and pepper mixture.

CHINESE FIVE-SPICE GINGER CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
• Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
• Mix applesauce and tea together in a separate bowl.
• Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
• Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

SPICY CHINESE FIVE SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• 1. FOR THE WINGS
• 2. Pre-heat oven to 500 degrees, line a baking sheet with parchment.
• 3. Remove the tips from the chicken wings(save for making stock-if you wish-or discard)and cut the wings in half at the joint. Place the wings in a bowl.
• 4. Sprinkle 5 spice powder, and cayenne over wings, add salt and pepper.(be generous with the pepper) Rub this mixture all over the wings until no powder remains
• 5. Place the wings on parchment lined baking sheet with the most skin up. Bake for about 25 minutes-or until cooked through browned and crispy-meanwhile make the sauce
• 6. NOTE: This spice mixture also makes a very good Chinese inspired rub for a whole roast chicken-just maintain the ratio of 2 parts five spice to 1 part cayenne
• 7. FOR THE SAUCE
• 8. Combine all sauce ingredients through the lemon juice-add salt and pepper to taste
• 9. NOTE: I should mention that I like my wings very spicy-you might prefer a lessor amount-but the sauce goes a long way in taming the heat
• 10. NOTE: This recipe can be easily doubled-just use two baking sheets, and rotate baking sheets half way through the baking time.

CHINESE FIVE SPICE RIBS

Steps:

• Season both sides of the ribs with salt and pepper.
• Sprinkle both sides with five spice powder - generously.
• Wrap ribs in plastic wrap and then in aluminum foil.
• Refrigerate over night.
• Preheat oven to 375 degrees F.
• Bring ribs to room temperature.
• Place on a baking rack (don't unwrap)and bake 1 and 1/2 hours.
• Let cool slightly before unwrapping.
• Serve with Emeril's Sweet Orange BBQ sauce (which I will also post.).

CHINESE FIVE-SPICE CHICKEN WITH RED CABBAGE AND POTATO GRATIN

Steps:

• Gratin:
• Preheat the oven to 400 degrees F.
• Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.* Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
• Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
• Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
• To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.

CHINESE FIVE SPICE LACQUERED CHICKEN

Steps:

• Chicken:.
• Preheat oven to 425*F.
• Stuff the chicken cavity with the scallions, ginger, and orange zest. Set a v or regular rack in a roasting pan and brush with 1 teaspoons of the peanut oil. Whisk the rermaining 1 teaspoons peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five spice powder.
• Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
• Remove chicken from the oven and turn it over, breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thremometer inserted in the thigh registers 170*F., 20-25 minutes more. Move to a carving board and let rest for 10 minutes before carving.
• To make sauce:.
• Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic and scallion in a small bowl.
• Carve the chicken into 8 pieces, serve, and pass the dipping sauce at the table. Enjoy!