Highly aromatic, Chinese Five Spice isnt necessarily hot but is quite concentrated, so use it in small quantities. You can always add extra to a dish if you feel that it needs more seasoning.
Five Spice really shines with fatty meats such as duck, goose or pork. We also like to use it in small quantities with chicken and seafood. Five Spice is popular in several Cantonese recipes for beef stew or roasted duck as well as being essential to "char siu", pork roast that is fatty, sweet, savory, and addictive.
Its often used in a technique called "red cooking" or "flavor potting". Flavor potting refers to a technique of stewing foods (especially inexpensive, fatty cuts of beef, chicken or pork) in a spicy, flavorful sauce for a very long time (typically 4 or 5 hours). This slow cooking method allows the sauce to steep into the meat, tenderizing it and infusing it with great flavor.
Chinese Five Spice is used as a marinade for Vietnamese broiled chicken. In baking, it makes an exotic substitute for cinnamon or clove in cookies and spice cakes. A steak marinated and served with a sauce of red wine and five spice powder has a seductive yet hard to identify flavor.
A very versatile spice seasoning blend, Five Spice can be used in marinades for chicken, fish or seafood. Its also amazing when combined with rice, vegetables and just about any meat to make a quick tasty stir fry.
Ingredients: Ground star anise, cloves, fennel, cinnamon and Sichuan peppercorns