hicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
ith the peppercorns, salt and five-spice powder using a pestle and mortar.
Combine soy sauce, ginger, garlic, five-spice powder and 16 cups water in
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.
stir flours with sugar, baking powder, five-spice powder and salt. In a medium
ombine beef, soy sauce, and five-spice powder; toss to coat beef. Thread
ough:.
Whisk together flour, five-spice powder, baking soda, and salt in
In bowl, sift together flour, five-spice powder and salt.
Sift mixture
oft. about 20 minutes.
Using a food mill, blender, food
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.
Mix sea salt, five spice powder and oil. Pat the pork skin dry with paper towels; rub with salt mixture. Place on a rack over a roasting pan. Cover and refrigerate for 1 hour.
Preheat the oven to 425\u00b0F. Roast the pork, uncovered, for 1 hour or until skin begins to crisp. Reduce oven temperature to 325\u00b0F. Roast 1 1/2 hours, or until tender. Let stand, uncovered, for 15 mins.
Mix the soy sauce and chili pepper in a small bowl. Cut the pork into thick slices and serve with the soy mixture.
Preheat oven to 350\u00b0F. Place a wire rack or trivet in a large baking dish. Rub duck skin with combined five spice powder, sugar and salt. Fill cavity with combined orange, onion, garlic, anise and ginger. Seal with a wooden skewer or toothpicks. Place duck, breast-side up, on rack. Bake 3 hours, turning and pricking skin every 30 mins. Cool slightly.
Remove duck meat and skin and slice thinly. Roll sliced duck meat and skin, sliced cucumber and plum or hoisin sauce in crepes, to serve. Accompany with more plum or hoisin sauce.
ginger, sugar, soy sauce and five-spice powder in prepared pan. Drizzle with
Cook potatoes in salted boiling water for 15 mins, or until just tender. Drain.
Lightly coat salmon fillets with oil then rub both sides with five-spice powder. Season. Oil a frying pan and place over medium-high heat. Cook for 5 mins, skin-side down, then flip over and cook for 4 mins, or until cooked to your liking.
Meanwhile, place warm potatoes in a mixing bowl along with cilantro, celery and chives. Drizzle with vinegar, olive oil and sesame oil and season. Serve with salmon.
f rice wine. Add the five spice powder and 5 tbsp of soy
edium-high heat. Add honey, five-spice powder and peaches. Cook, stirring, for
Heat half of oil in a large wok or frying pan on high. Stir-fry pork and five spice powder 2-3 mins, until browned. Transfer to a plate and set aside.
Cook noodles according to package instructions. Gently separate with a fork. Drain well.
Heat remaining oil in wok on high and stir-fry onion, pepper, ginger and garlic 1-2 mins, until just tender. Return pork to wok along with noodles, bok choy stems, oyster sauce and sherry. Stir-fry 1-2 mins, until heated through. Add bok choy leaves, tossing 1 min, until wilted. Serve hot.
br>Combine 1 teaspoon oil, five-spice powder, 1/2 teaspoon salt and
Drain.
Combine flour and five-spice powder in a medium bowl. Add
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.