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Chinese Five Spice Powder (100% Organic)

$7.00

SKU: S781 Category:

Product Description

Package weight:  2 ounces

The classic seasoning for Asian dishes.  As a versatile blend, it also works well in Western cuisine.

Ingredients: Organic Star Anise, Organic Cloves, Organic Cinnamon, Organic Fennel Seed, Organic Black Pepper.

No Salt

No Sugar

*Use on meats and in marinades.

*Season vegetable and tofu stir-fries.

*Stir into noodle, bean and grain dishes.

*Use in stir-fries, sauces and marinades.

*Stir into cake and cookie batters, or sprinkle on top before baking.

 

RECIPE:  Chinese Barbeque Chicken

1 pound chicken parts

1/4 cup dark soy sauce

1/2 cup hoisin sauce

1/4 teaspoon dried garlic granules

3/4 teaspoon CHINESE FIVE SPICE

Mix soy sauce, hoisin sauce, garlic granules and CHINESE FIVE SPICE; reserve 1/4 cup for basting later.

Pour remaining marinade over chicken, turning to coat all sides.  Cover and place in the refrigerator for 4 hours, or overnight.

Remove chicken from the refrigerator; drain and dispose of the marinade.  Grill outside, or bake in a 375 degree oven for 25-40 minutes (depending on size of pieces).  Baste once, after turning, with reserved sauce.

*Serve with rice or stir-fried noodles and a selection of steamed vegetables and pickled ginger.

Yield:  4-6 servings

 

RECIPE:  Coconut Chicken Casserole

2 skinless, boneless chicken breasts, cut in 1-inch cubes

2 tablespoons cooking oil

1 large potato, peeled and cut in 1-inch cubes

1 rib celery, thick sliced

2 carrots, peeled and sliced thick

1 onion, large chop

2 cloves fresh garlic, minced

1/2 can chicken broth

2 tablespoons flour

1  12-ounce can coconut milk

3/4 teaspoon CHINESE FIVE SPICE

In a large pan, saute the vegetables until almost tender; set aside in a bowl while browning the chicken in the same pan.  Return the vegetables to pan.  Whisk the flour into the broth and pour into the pan; stir while cooking for 5 minutes.  Whisk the CHINESE FIVE SPICE into the coconut milk and pour over all.  Cook for 5 minutes, then place in a shallow casserole dish and bake, uncovered for 45 minutes.

*This is a complete meal in itself, but if you must have rice, then go ahead; or prepare some rice vermicelli.

*Serve with pickled sushi ginger, kim chee or pickled radishes.

Yield:  4-6 servings

 

RECIPE:  Teriyaki Chicken

4-6 skinless, boneless chicken breasts

1/2 can chicken broth

1/4 cup sugar

1/4 cup teriyaki sauce

1/4 cup rice wine vinegar

3 tablespoons cornstarch or arrowroot

2 tablespoons fish sauce

1/2 teaspoon CHINESE FIVE SPICE POWDER

1/4 teaspoon ginger powder

1/4 teaspoon dried garlic granules

1/4 teaspoon freshly ground black or white pepper

Place chicken breasts in a shallow, oiled baking dish.  Mix remaining ingredients together and pour over chicken.  Place in 375 degree oven and bake, uncovered, for 35 minutes or until chicken is done and pan juices have reduced to half.

*This recipe can even be cooked on top of the stove.  Follow all directions, then cover and simmer for 35 minutes.

*Serve with rice, orzo pasta or rice noodles.

*A simple mix of stir-fried vegetables goes great with this easy meal.

*Pickled sushi ginger or pickled daikon radishes are a good condiment for this sweetened dish.

*Garnish with shredded carrots, beets and purple cabbage for a beautiful presentation.

Yield:  4-6 servings

 

RECIPE:  Five Spice Broiled Pork Chops

6-8 center-cut pork chops

1/4 cup sesame oil

1 tablespoon BLACK SESAME SEEDS

1/2 teaspoon GARLIC SALT

1/2 teaspoon FINE-GRIND WHITE PEPPER

1/4 teaspoon CHINESE FIVE SPICE

Debone pork chops and pound with a meat tenderizer to 1/4-inch thickness.

Whisk all the other ingredients together and pour over meat.  Marinate 1 hour.

Grill or broil on high heat 2-3 minutes per side.

*Serve with rice noodles and stir-fried mixed vegetables.

*Mince 1 green onion and stir into soy sauce for a condiment.

*Add DRIED RED CHILE PEPPER FLAKES to the marinade for a little heat.

*This dish is great with pickled sushi ginger or pickled daikon radishes.

*A Helpful Hint:  Some people find sesame oil a little strong.  If you do not like it, substitute with a neutral tasting cooking oil.

Yield:  4-6 servings

 

RECIPE:  Asian Spareribs

5 pounds spareribs, cut into 2-inch pieces

1 cup flour

1 tablespoon PAPRIKA

1 teaspoon CHILE PEPPER (UNROASTED/2K H.U.) POWDER

1 teaspoon CHINESE FIVE SPICE

1 teaspoon GARLIC SALT

2 cups water

2 tablespoons lemon juice

1 tablespoon soy sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon RED CHILE PEPPER FLAKES

2 onions, chopped

Place flour, PAPRIKA, CHILE PEPPER (UNROASTED) POWDER, CHINESE FIVE SPICE and GARLIC SALT in a bag.  Add ribs, one or two at a time; shake to coat.  Place in a roasting pan.

Mix water, lemon juice, soy sauce, Worcestershire sauce and RED CHILE PEPPER FLAKES; pour over ribs.  Scatter onions over all; cover and bake 4 hours, or until tender.

*Serve with white or brown rice.

*Include a selection of Asian-style pickled vegetables.

*Stir-fried mushrooms or a mixed vegetable dish will compliment these ribs.

Yield:  4 servings

 

RECIPE:  Quail In Plum Sauce

8 quail, deboned

Salt and pepper to taste

Flour for dusting

Fresh cooking oil

1 bunch green onion, sliced

1 clove garlic, minced

2 large plums; pitted, halved and sliced

1 cup plum wine

1 can beef consommé

1/2 teaspoon CHINESE FIVE SPICE

Season quail with salt and pepper; dust with flour.

Cover frying pan with 1/2 inch cooking oil.  Cook quail in oil just until golden.  Remove to a warm platter.

Drain off all but 2 tablespoons cooking oil from pan; sautee onion and garlic until tender.  Place quail back in the pan.  Add the plums, wine consommé and CHINESE FIVE SPICE.  Simmer 20 minutes.

*Serve with Jasmine or Basmati rice.

*Stir-fry a selection of vegetables seasoned with HIMALAYAN PINK SALT.

Yield:  4-6 servings

 

 

 

 

 

 

 

 

 

 

 

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Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in
Size

2 ounce

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