Donate to Remove ads

Got a credit card? use our Credit Card & Finance Calculators

Thanks to johnstevens77,Bhoddhisatva,scotia,Anonymous,Cornytiv34, for Donating to support the site

Chinese 5 spice

incorporating Recipes and Cooking
GrandOiseau
Lemon Slice
Posts: 529
Joined: November 5th, 2016, 12:18 am
Has thanked: 31 times
Been thanked: 76 times

Chinese 5 spice

#95348

Postby GrandOiseau » November 13th, 2017, 2:31 pm

I bought some a few years ago. I've tried in stir fries but it doesn't seem to work too well: doesn't fully integrate into the dish and I'm not sure about the taste.

Do you use C5S?

How do you use it? What does it work best with, what method, etc?

redsturgeon
Lemon Half
Posts: 8912
Joined: November 4th, 2016, 9:06 am
Has thanked: 1309 times
Been thanked: 3667 times

Re: Chinese 5 spice

#95350

Postby redsturgeon » November 13th, 2017, 2:47 pm

I don't use it much but when I do it is generally in a marinade with soy sauce for spare ribs or chicken wings. I don't ever use in in stir fries.

John

JMN2
Lemon Quarter
Posts: 2156
Joined: November 4th, 2016, 11:21 am
Has thanked: 288 times
Been thanked: 282 times

Re: Chinese 5 spice

#95362

Postby JMN2 » November 13th, 2017, 3:15 pm

I have no personal experience but on TV they often gently roast (no burning) the spices on a dry pan in order to get the flavours and aromas going. Perhaps 5 spice needs a kick-start.

GrandOiseau
Lemon Slice
Posts: 529
Joined: November 5th, 2016, 12:18 am
Has thanked: 31 times
Been thanked: 76 times

Re: Chinese 5 spice

#95365

Postby GrandOiseau » November 13th, 2017, 3:22 pm

Googling it does seem very limited in use.

As a dry rub or in a marinade as you describe redsturgeon seems the way to go.

I did see it mentioned as a recipe in teriyaki sauce but that seemed to not be a common ingredient for it.

Seems my fullish jar will keep me going for many a year.

genou
Lemon Quarter
Posts: 1070
Joined: November 4th, 2016, 1:12 pm
Has thanked: 177 times
Been thanked: 370 times

Re: Chinese 5 spice

#95377

Postby genou » November 13th, 2017, 4:21 pm

GrandOiseau wrote:I bought some a few years ago. I've tried in stir fries but it doesn't seem to work too well: doesn't fully integrate into the dish and I'm not sure about the taste.

Do you use C5S?

How do you use it? What does it work best with, what method, etc?


It is a key ingredient in plum sauce / plum jam, which has a variety of uses - but the classic is with duck.

Slarti
Lemon Quarter
Posts: 2941
Joined: November 4th, 2016, 3:46 pm
Has thanked: 640 times
Been thanked: 496 times

Re: Chinese 5 spice

#96961

Postby Slarti » November 19th, 2017, 6:19 pm

I use it in leftover stir fry, where we have deliberately made too much meat and veg.

The meat gets shredded and cooked in a sauce, usually with some added mushrooms, then put in the top oven to keep warm.
Then the veg are placed in the pan in the order that they'll take longest to cook. Garlic, soy, 5 spice and rice wine (or sherry) are added to liven this up.

Rice will normally accompany this.

it started as a way to use up leftovers after a big family do, but now we tend to do it every now and then as a planned thing.

We can tell if I forget to put the 5 spice in.

Slarti

GrandOiseau
Lemon Slice
Posts: 529
Joined: November 5th, 2016, 12:18 am
Has thanked: 31 times
Been thanked: 76 times

Re: Chinese 5 spice

#127073

Postby GrandOiseau » March 22nd, 2018, 12:11 pm

Cooked this last night:

Rubbed 5 spice over 4 pork steaks
Peeled two red onions and cut them into wedges
Took two apples and cut them into wedges - cored but not deskinned.
Made 200/250ml stock from cube

Fried the pork steaks for 3 mins each side and kept warm on a plate
Fried the onion and apple wedges for 5 minutes
Added a couple of tbsp of redcurrant jelly, a glug of cider vinegar and the stock
Allowed to reduce and syrup up for 7-8 minutes
Put the pork steaks and run off juice back in the pan and flipped them around in the sauce for a bit

Served it with veg and rice but could do mash, chinese noodles as you fancy

Wife and daughter loved it, wasn't a hit with my son but he has plain tastes


Return to “Food”

Who is online

Users browsing this forum: No registered users and 3 guests