Best Chinese Five Spice Powder Recipes

CHINESE FIVE-SPICE POWDER

Steps:

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

CHICKEN THIGHS WITH CHINESE FIVE SPICE POWDER

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.

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"!