Chinese Five-Spice Powder Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
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Makes:
About 1/3 cup
Highly aromatic Chinese five-spice powder enhances stir-fried vegetables, chicken, and especially fatty meats like pork and duck. Five-spice powder isn’t hot but is quite concentrated, so use it in small quantities. (Heat-treated Szechuan pepper may now be legally imported to the United States.)
INGREDIENTS
- 2 tablespoons ground star anise
- 2 tablespoons ground fennel seeds
- 2 teaspoons crushed cassia
- 2 teaspoons crushed Szechuan peppercorns
- 1/4 teaspoon ground cloves
INSTRUCTIONS
- Combine ground star anise, ground fennel seeds, crushed cassia, crushed Szechuan peppercorns, and ground cloves.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
I'd up the clove a bit. I don't know why so many people are still selling and using the "pre legal szechwan peppercorn" versions that often have black pepper and ginger. Szechwan peppercorns have been legally imported for years now.
Additionally, one of the other nice things about cooking with Five Spice Powder is not only the intense flavor that it adds to the food but also the beautiful perfume that imparts to the entire house.