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Nov 18, 2008 02:40 PM

Five Spice Powder---What's your favorite recipe?

I just got very fresh five spice powder. I have used it in a short rib recipe for the crock pot and it was terrific. Do you have any great uses for it?

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  1. Not really a recipe, but I love to marinate boneless chicken thighs in soy and 5-spice and then throw them on the grill. Very quick and tasty.

    2 Replies
    1. re: bulldogx2

      Hi, I love to use it on pork, but also on my salmon (when doing a salmon papillote- a little parchment envelope of salmon fillet topped with fennel, oil, the 5 spice and lemon or orange slice and a little sesame or just olive oil), its great in a stir fry, or for an asian twist on many, many other dishes im probably forgetting! enjoy!

      1. re: bulldogx2

        we like to braise pork dishes with it - pork with some fat attached and mushrooms.. .

        also chicken thighs and potatoes with some wine, soy and the 5spice powder.

        fish, grilled - 5 spice powder in yogurt sauce etc...

        there are lots of uses for this thing, including baked apples and potato wedges.

      2. Can you grill at this time of year? If so, please do try this from is awesome! I live in Florida...grilling is done, well, yeah, all year 'round. I do know of people who shovel paths to their grills in colder climates....

        1 Reply
        1. re: Val

          We live in Philadelphia and it is cold now...but my husband is reall great in his willingness to cook on the grill once in awhile. I'm going to make this recipe. Thank sounds delicious. I also liked the ideas of using the spices on fish.

        2. I have discovered that a touch of five spice powder is THE secret ingredient in Chinese fried rice. Just a light touch, because a lot goes a long way. Since I have been adding it, the family has been raving about the fried rice.

          1. I put it in my most recent and most successful butternut squash soup.

            1. I know thses are basic questions, but.....I got whole spice, five-spice powder. Should I ground just what I need for this recipe and leave the rest whole? Also, do you toast the spices first before grinding? And finally are you keeping the spices in a cupboard or in the freezer? Thank you!