Chinese Take Out Chinese Five Spice Powder

CHINESE TAKE OUT CHINESE FIVE SPICE POWDER

here is a recipe so that you can make your own "chinese five spice powder" at home. it is much fresher and a lot tastier than the store bought bottles. please feel free to adjust the quantity of each ingredient to your own liking and leave me a note as to your changes (i'm still playing with the ingredients myself). this keeps quite fresh for 4-6 months if stored properly. i double this batch each time so i do not have to make it as often. i'm kinda guessing at the yield size, as i have never really measured it after grinding. i hope you enjoy this recipe.

Time: 8 minutes

Steps:

  • heat a heavy bottom skillet over medium-low heat
  • add peppercorns and shake pan back and forth for 2-3 minutes
  • immediately put peppercorns into a spice grinder , along with the star anise and fennel seed
  • grind until the spices are finely powdered
  • sift the spices through a fine mesh strainer and discard what remains behind
  • put powdered spices back into the grinder and add the ground cinnamon and ground clove
  • mix again until thoroughly combined
  • store in a tightly sealed container in a cool , dark place for 4-6 months
  • (i usually make a double batch and use a small baby food jar for storage)
  • enjoy your "home-made chinese five spice powder" !


chinese take out  chinese five spice powder image

Number Of Ingredients: 5

Ingredients:

  1. fennel seed
  2. szechuan peppercorns
  3. star anise
  4. ground cinnamon
  5. ground cloves


CHINESE TAKE-OUT: CHINESE FIVE SPICE POWDER

Here is a recipe so that you can make your own "Chinese Five Spice Powder" at home. It is much fresher and a lot tastier than the store bought bottles. Please feel free to adjust the quantity of each ingredient to your own liking and leave me a note as to your changes (I'm still playing with the ingredients myself). This keeps quite fresh for 4-6 months if stored properly. I double this batch each time so I do not have to make it as often. I'm kinda guessing at the yield size, as I have never really measured it after grinding. I hope you enjoy this recipe.

Recipe From food.com

Provided by rosie316

Time 8m

Yield 3 1/2 tablespoons

Steps:

  • Heat a heavy bottom skillet over medium-low heat. Add peppercorns and shake pan back and forth for 2-3 minutes.
  • Immediately put peppercorns into a spice grinder, along with the star anise and fennel seed. Grind until the spices are finely powdered. Sift the spices through a fine mesh strainer and discard what remains behind. Put powdered spices back into the grinder and add the ground cinnamon and ground clove. Mix again until thoroughly combined.
  • Store in a tightly sealed container in a cool, dark place for 4-6 months. (I usually make a double batch and use a small (4 oz) baby food jar for storage).
  • Enjoy your "Home-made Chinese Five Spice Powder"!


Chinese Take-Out: Chinese Five Spice Powder image

Number Of Ingredients: 5

Ingredients:

  • 1 tablespoon fennel seed
  • 2 teaspoons szechuan peppercorns
  • 8 whole star anise
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves


CHINESE FIVE-SPICE POWDER

You can purchase this powder premade in the grocery store, but making your own makes for a better flavor.

Recipe From food.com

Provided by SharleneW

Time 15m

Yield 2 tablespoons

Steps:

  • Mix the spices together and store in an airtight jar.


Chinese Five-Spice Powder image

Number Of Ingredients: 5

Ingredients:

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon fennel seed, toasted and ground
  • 1 teaspoon ground star anise
  • 1 teaspoon szechuan peppercorns, toasted and ground


CHINESE FIVE SPICE

I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield about 1/2 cup.

Steps:

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.


Chinese Five Spice image

Number Of Ingredients: 5

Ingredients:

  • 2 tablespoons aniseed
  • 2 tablespoons fennel seed
  • 2 tablespoons ground cinnamon
  • 2 tablespoons whole cloves
  • 2 tablespoons whole peppercorns


CHINESE 5 SPICE POWDER

I found this description while looking at tea recipes, lol. So, I rewrote it as a recipe. I'd much rather mix up my own than pay up for the premixed stuff. And I generally have all the ingredients on hand. Five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and salty. Use five-spice powder...

Recipe From justapinch.com

Provided by Beth Renzetti

Time 15m

Steps:

  • 1. In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).
  • 2. Grind the roasted peppercorns and 8 star anise in a blender or pepper mill. Strain the blended seasonings.
  • 3. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
  • 4. Grind the seasonings until very fine.
  • 5. Store in an airtight container.


Chinese 5 Spice Powder image

Number Of Ingredients: 5

Ingredients:

  • 2 tsp szechuan peppercorns
  • 8 star anise
  • 1/2 tsp ground cloves
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground fennel seeds


FRIED CHINESE FIVE-SPICE CHICKEN WINGS

Recipe From epicurious.com

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Steps:

  • Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
  • Preheat oven to 350°F.
  • Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.
  • Reduce temperature to 250°F.
  • In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.
  • Serve wings with salt and pepper mixture.


Fried Chinese Five-Spice Chicken Wings image

Number Of Ingredients: 11

Ingredients:

  • 3 pounds chicken wings (12 to 14)
  • 1 onion
  • a 1 1/2-inch piece peeled fresh gingerroot
  • 2 tablespoons soy sauce (preferably Kikkoman)
  • 1‚ tablespoons medium-dry Sherry
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon sugar
  • 2 tablespoons plus 1 teaspoon coarse salt
  • 2 teaspoons freshly ground black pepper, or to taste
  • 1/2 cup cornstarch
  • 6 cups vegetable oil


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