Combine peanut oil, Chinese five-spice, orange zest, garlic and ginger. Rub over chicken to coat. Heat an oiled grill plate over high heat. Cook chicken for 8-10 mins, until cooked through, turning once. Slice.
Meanwhile, blanch broccoli in boiling salted water for 30 seconds (or until bright green). Drain.
Combine oyster sauce and sesame oil. Arrange chicken on a bed of rice with greens and drizzle sauce over top. Sprinkle with chili and cilantro leaves.
Preheat oven to 425F Put chicken in shallow baking dish lined with foil.
Stir together the hoisin sauce, salt, pepper and the Chinese five-spice powder.
Brush the mixture over the chicken pieces.
Bake in upper third of oven until skin browned and chicken is cooked through, approx 30-40 minutes.
00 degrees. Put together garlic, five spice, vinegar, sugar and salt in
d seasoning salt.
Roll chicken in flour mixture until well
In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
In a wok, heat oil and fry the onion and ginger
Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
Add the tofu and simmer for 1 minute.
ide of each piece of chicken 2 to 3 times, about
orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl
In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
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.
>five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice
Combine chicken, oil, five-spice and garlic in medium bowl.
n a roasting pan. Arrange chicken over top. Grind garlic, spices
o 400\u00b0F. Mix the five-spice, rice wine, soy sauce, fish
Preheat oven to 450\u00b0F. Combine olive oil, five-spice mix and garlic salt. Add chicken and toss to coat. Transfer to a baking tray and cook for 30 mins, or until cooked through and skin is crispy.
Meanwhile, to make the salad, blanch broccolini in boiling salted water for 2-3 mins, or until just tender. Drain and shock in ice water. Drain. Whisk together olive oil, lemon juice, honey and chives. Season. Toss with broccolini then sprinkle with cashews.
Serve roasted chicken with salad on the side.
br>Stir in 2 Tbsp five-spice powder.
Pour mixture into
Knead 5-spice powder over chicken.
Brown garlic with 1 tbsp oil.
Stir fry chicken wings. Add sugar, salt, soy sauce.
Add 3 cups water, eggs, mushrooms (including the water they were soaked in) and beancurd when chicken is cooked. Add more five-spice powder and a dash of black pepper if desired. Cover and simmer for 30min or until chicken is tender. Garnish with coriander, if desired.
Serve hot with jasmine rice.
Debone rotisserie chicken & cut into roughly 1/2\" pieces.
Finely dice all of the vegetables.
Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine.
Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.
Preheat oven 275\u00b0F. Line a baking tray with parchment paper.
Combine peanuts, sunflower seeds, pumpkin seeds, soy sauce and five-spice powder. Spread evenly on prepared tray. Bake, stirring occasionally, for 20 mins, or until roasted. Let cool on tray for 10 mins.
Meanwhile, place tea bags in a teapot. Cover with boiling water and set aside to steep for 2-3 mins. Place orange slices in teacups and pour hot tea over top.
Mix nut mixture with mini pretzels. Serve with tea.
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\u00b0C/160\u00b0F.
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.
he garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce