2 tablespoons anise seed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns
This recipe came from Lydia Scott, writing for Allrecipes.com. She states that she puts the spices on chicken and adds a bit of Soy sauce. The recipe got a ton of good reviews so I'm sharing it here. I'm anxious to try it on my favorite, Cornish game hens. I usually cook 2, we eat them and use the leftovers for chicken tacos, made with a low-fat tortilla or flatbread.
Speaking of tacos, Ortega makes a low-fat spicy refried beans that is delicious when mixed with salsa and leftover, shredded chicken. You can eat the mixture on a salad if you want to skip the grains, too. Does anyone else have any experience with 5-spice?
I love to add chinese 5 spice to an omlette using mushrooms, scallions and crushed ginger
ReplyDeleteI use Chinese Five Spice in a great dry rub for pork....combine with some salt and pepper, rub on a tenderloin and roast. Delicious, I also mixed it with sugar and rimmed champagne glasses for a yummy cocktail that was made with champagne and a simple syrup infused with ginger,
ReplyDeleteWow 677021e8-11e0-9cf7-000bcdca4d7a, you talk just like Alton Brown. Thanks for your hints and come back often!
ReplyDeleteAR, Penzey's 5 spice is great. I like it on Stir-fry bok choy, and make 5-spice pork chops. Also, if you sprinkle about 1 scant t of sugar on as condiment when done cooking, it enhances flavor with minimal glycemic impact. (like hoisin sauce w/o the syrupy part) Love ya.
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