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i have 5 spice powder. what can i make?

ritabwh Sep 18, 2012 09:48 AM

i've had 5 spice ribs at chinese restaurants and bbq duck that has i think, 5 spice powder.
i really like the flavor!
would like some advice on how to use 5 spice powder, any recipes for the ribs.
is it ever used on vegetables?
i like meat.
:-))

  1. cosmogrrl Oct 8, 2012 10:10 PM

    A local bar uses it to infuse agave for margaritas. They're delicious! http://www.cantinasf.com/menu.html

    An unusual application as well.

    1. a
      akq Oct 8, 2012 04:11 PM

      Easy 5 spice roast chicken is to die for!
      http://www.bonappetit.com/recipes/200...

      Rub 1 cut up chicken with marinade of: 4 garlic cloves, pressed, 2 Tbs kosher salt, 2 Tbs olive oil, and 1 teaspoon Chinese five-spice powder. Let marinate at least an hour (overnight or all day is better!). Cut a peeled onion or two into wedges and place on the bottom of roasting dish, and place chicken skin side up on top of onions. Roast chicken in 425 degree oven until cooked through (about 50 minutes), basting occaisionally. SO GOOD!!!

      1. s
        shallots Oct 4, 2012 08:56 AM

        One of my go-to recipes uses it. It's a stir fry.

        Thin slice a large onion. Either use pork sliced into threads, hamburger meat or venison burger.

        Stir fry the onion in minimal oil. Remove

        Stir fry the meat, again in minimal oil.

        When the meat is done, sprinkle five spice powder over it, to taste. I use about a half Tablespoon per pound.

        Stir to mix the 5 spice into the meat.

        Add about 3T. Hoisin Sauce per pound of meat, stir, add the onions back, add a splash or two of soy sauce, two or three tsp. of sugar. Add water if you like your stir frys to have 'gravy'. If you have green onions, finely chopped green onions added at the end will add some good sharpness to the meal.

        Serve over rice.

        (IF there're any leftovers, they microwave really well.)

        1. c
          CraftyLatvian Oct 3, 2012 05:55 PM

          Try it tossed with peeled cubed sweet potatoes and some olive oil and roasting the potatoes in the oven on a cookie sheet.

          1 Reply
          1. re: CraftyLatvian
            ritabwh Oct 3, 2012 07:40 PM

            thanks! that sounds great

          2. KitchenBarbarian Sep 19, 2012 05:33 AM

            Try this one:

            http://www.epicurious.com/recipes/foo...

            1 Reply
            1. re: KitchenBarbarian
              ritabwh Sep 19, 2012 10:27 AM

              this one is like a paste. looks v ery interesting.
              thank you

            2. b
              Bryan Pepperseed Sep 19, 2012 04:48 AM

              The marinade in this Char Siu Pork Roast recipe uses it.
              http://www.cdkitchen.com/recipes/recs...

              I mostly use the marinade for chicken on the grill however.
              It's also good for an easy homemade version of the "protien on a stick" offered at man Chinese all you can eat places.

              2 Replies
              1. re: Bryan Pepperseed
                ritabwh Sep 19, 2012 10:29 AM

                this looks good.
                thank you

                1. re: ritabwh
                  b
                  Bryan Pepperseed Sep 20, 2012 05:36 AM

                  You're welcome. Here's an "on a stick" version that I'm sure would be good if you added some five spice to it.
                  http://blogchef.net/char-siu-recipe/

                  For some unknown reason, I usually do these on a rack over a sheet pan in a low oven instead of the grill...... I like the added sherry, but use fresh garlic and ginger for mine.

              2. ritabwh Sep 18, 2012 11:02 PM

                so many great suggestions. thank you, all.
                i am truly a novice using 5 spice powder. i am interested in what is enough, what is too much?
                is it sprinkled on before or after cooking? what about those pastes i am reading about?
                what kind of dry blend?
                thanks again for your patience.

                1. k
                  kurtb Sep 18, 2012 07:51 PM

                  Eggrolls !!!!!!

                  1 Reply
                  1. re: kurtb
                    ritabwh Sep 18, 2012 10:59 PM

                    eggrolls?
                    please elucidate further!
                    :-))

                  2. m
                    mscoffee1 Sep 18, 2012 07:40 PM

                    Molly Stevens' Ribs - I have used both Baby Back and St LouisRibs and have loved them. The cooking method is excellent and I always apply the rub a day ahead. I do think I used a bit less Five Spice, but I would bet it depends on the brand you use as well as personal taste.
                    http://www.gourmet.com/recipes/gourme...

                    1 Reply
                    1. re: mscoffee1
                      ritabwh Sep 18, 2012 11:06 PM

                      this is crazy! i have her braising book! i went to a cooking class by her! i am going to find the molly stevens cookbook!
                      thanks!

                    2. m
                      mariars Sep 18, 2012 03:15 PM

                      In cookies or quick breads that use cinnamon, or clove, or allspice, or ginger.

                      1 Reply
                      1. re: mariars
                        ritabwh Sep 18, 2012 10:58 PM

                        this is amazing. i thought 5 spice was for savory.
                        thanks

                      2. The Professor Sep 18, 2012 03:07 PM

                        All of the above.
                        And a slight dusting of the stuff is really tasty in scrambled eggs (just don't overdo it...it can get cloying)!

                        1 Reply
                        1. re: The Professor
                          ritabwh Sep 18, 2012 10:52 PM

                          eggs!!! wow. i LOVE eggs, any way, any shape or form.. i can try this tomorrow morning.
                          thanks!

                        2. steinpilz Sep 18, 2012 03:03 PM

                          Roasted duck breast, maybe add some garam masala!

                          @castorpman

                          1 Reply
                          1. re: steinpilz
                            steinpilz Oct 3, 2012 09:31 PM

                            Also try duck or chicken feet?

                            @castorpman on Twitter

                          2. j
                            JudiAU Sep 18, 2012 01:20 PM

                            Lovely with fruit. Really excellent in cranberry sauce.

                            1 Reply
                            1. re: JudiAU
                              ritabwh Sep 18, 2012 10:54 PM

                              another out of the box suggestion! amazing. cranberry sauce?
                              thank you

                            2. p
                              pitterpatter Sep 18, 2012 11:31 AM

                              A small pinch delivers a haunting flavor to chocolate icings and truffles.

                              1 Reply
                              1. re: pitterpatter
                                ritabwh Sep 18, 2012 10:52 PM

                                although i am not a chocolate person, it does sound intrigueing.
                                thank you

                              2. w
                                wattacetti Sep 18, 2012 10:49 AM

                                It is amazing with pork, duck and goose, less so with beef and lamb (my opinion anyway). There are several recipes for sticky ribs, where you would braise the ribs and then finish off in the oven after reducing the braising liquid to a glaze (boosting with additional as required).

                                I primarily use it as a component of dry rubs. Though not the requested ribs, I have made a dry rub for pork belly (5-spice, Sichuan peppercorn, sugar, salt), which is then SV'd, pressed and then roasted under high heat to blister the crackling.

                                I also do a formed "duck pear" prep (based on Simon White's prep at the French Café in Auckland) where the deboned duck is again seasoned with 5-spice. I let the duck rest 24h before confit because I use transglutaminase to seal the skin at the base. You need to either confit in pouches or be ready to isolate the fat from any other duck fat because it will smell of 5-spice.

                                I don't recall ever using it with vegetables but I have had it as a flavoring agent in a granité.

                                2 Replies
                                1. re: wattacetti
                                  ritabwh Sep 18, 2012 11:08 PM

                                  thank you watt. can you share you dry rub recipe?

                                  1. re: wattacetti
                                    j
                                    jen223 Oct 8, 2012 02:51 PM

                                    Your dry rub for pork belly sounds great. this is not a Q around the spices but more around sous vide-ing pork belly (assuming that's what "SV'd" stands for). i was just given a sous vide machine and am curious how it treats fat. does the big fat layer in the pork belly melt away to an extent? does it become a weird texture? curious how it changes

                                  2. greygarious Sep 18, 2012 10:45 AM

                                    I made this: www.recipeslib.com/frugal-gourmet/347....... for a party. They were very good.

                                    1 Reply
                                    1. re: greygarious
                                      ritabwh Sep 18, 2012 07:18 PM

                                      grey, the link does not work. i do not have access
                                      :-(

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