Grilled Five Spice Chicken – Four Wouldn't Have Been Enough, and Six Would Have Been Too Many

Chinese Five Spice has a proven track record of awesomeness when combined with smoky, caramelized meats, and this grilled five spice chicken recipe is a great example.

I'm not a huge fan of premixed spices. I don't buy rubs and seasoning blends, although thanks to my swag-baggy lifestyle I do have a decent collection. The problem with these aesthetically pleasing packages is you're getting someone else's idea of the perfect formula.

I have a pantry full of spices, and half the fun of cooking is tossing them together until deliciousness is achieved, but, once in a while it's nice to reach over and grab the 5-spice.

This blend, usually consisting of cinnamon, anise seed, cloves, ginger, and fennel, has been used for centuries to turn the flavor dial up more than a few aromatic notches.

Grilling season will be coming to a damp end soon, so don't wait too long to give this a go. I think you'll also enjoy the super simple, sharply flavored rice vinegar condiment that I serve along side. I didn't, but this would be absolutely perfect served with a cold rice salad. What kind? Surprise me. Enjoy!




Chinese Five Spice Chicken Recipe Ingredients:
For the marinade:
1/2 lime, juiced
2 teaspoons grated fresh ginger
3 cloves garlic crushed
2 teaspoons sambal, or other red chili sauce
1 tablespoon fish sauce
1 tablespoon seasoned rice vinegar
1 teaspoon soy sauce
1 tablespoon 5-spice powder
For the sauce:
1/2 lime, juiced
1 teaspoon fish sauce
1 teaspoon sambal, or other red chili sauce
1/3 cup seasoned rice vinegar
all these can and should be adjusted to taste

Postingan populer dari blog ini

Puding Cocopan Dan Kolak | Resep Puding Praktis

Gambar
Resep Puding Cocopan Dan Kolak | Resep Puding Praktis | Setelah beberapa waktu lalu memposting Aneka Resep Puding dengan judul " Puding Cokelat Kacang ", kali ini blog Aneka Resep Kue Akan kembali menambah koleksi resep puding lainnya dengan judul " Puding Cocopandan Kolak ". Pudding Cocopandan dan Kolak merupak sajian sedap yang dapat dijadikan alternatif sebagai hidangan penutup saat dinner maupun acara pesta. Puding ini menjadi pilihan yang tepat sebab selain mudah dibuat, bahan-bahannya juga cukup mudah didapatkan. Selain itu, cita rasa yang lezat dengan kandungan gizi yang kompleks membuat puding ini cocok disajikan untuk semua golongan usia. Oh ya, Sekesar informasi, " Resep Puding Cocopan Dan Kolak " ini diambil dari produk dari " Haan puding ". Jadi untuk membuatnya gunakanlah kemasan dari merek tersebut, karena kualitasnya cukup baik. Resep Puding Cocopandan dan Kolak | Resep puding terbaru Bahan I (Puding) Siapkan 1 bungkus Haan Pudding
Baca selengkapnya

Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction

Gambar
This succulent dish has all the things I love in a recipe; an easy piece of meat to work with, a super simple sauce that tastes like something that took hours, and the classic flavor combination of hot/tangy with sweet/fruity. Our meat choice, the pork tenderloin, is one of the most user-friendly cuts ever. It requires about 3 minutes of trimming and you’re ready to rock. The sauce is made in the pan after the meat is cooked and the sweet and tangy fruit sauce pairs perfectly with the spicy black pepper crust on the pork. Since most of these tenderloins are pretty standard size at about 1 1/4 to 1 1/2 pounds each, 20 minutes at 375F after a good sear in the pan is going to give you a perfect medium almost every time. By the way, you can use any vinegar and fruit preserve in this recipe and it will be great, although there is something about cherry and black pepper that’s magical. Enjoy! 1 pork tenderloin (not loin) 1 clove garlic 1/3 cup white vinegar 1
Baca selengkapnya

When it Comes to Beef, I Usually Leave Wellington Alone

Gambar
Photo (c) David Blaine's Flickr Photostream I get lots of requests for Beef Wellington, especially around the holidays. In case you don't know, Beef Wellington is a whole tenderloin of beef, covered in foie gras pate, coated with a rich mushroom paste, wrapped in buttery puff pastry and baked to a golden brown. Sound good doesn't it? That's the problem. The idea of Beef Wellington is amazing, and the aforementioned list of ingredients is spectacular together, but I've always considered the actual dish more of a risky showpiece than anything else. I can sear a filet mignon steak, top it with mushrooms and foie gras, serve it on or near some perfectly baked puff pastry, et viola! That way I can control each component of the dish. When you take the same ingredients and try to perfectly cook them wrapped in puff pastry, you're adding significantly to the degree of difficulty. Having said that, I'll admit it really does make an impressive special occasion dinner
Baca selengkapnya