— SUITABLE FOR PURE VEGETARIAN FOOD —
chinese 5-spice — Five-Spice not Five Spices — the ancient Chinese ‘wonder powder’ blends the five elements of taste, sour, bitter, sweet, pungent, and salty. The blend imparts the characteristic ‘Chinese’ flavor that is so popular all over the world. Great for Roast Duck (not available? Try chicken). Make Cauliflower Manchurian, Chili Chicken, Fish and Prawn.
Fennel Seed, Cinnamon, Star Anise, Sichuan Pepper, Clove, Black Pepper, Ginger, and Himalayan Salt.
Varies according to recipe.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
FRIED CHILI CHICKEN
500g Chicken | boneless, cut into bite-sized pieces
Make marinade paste using:
1 Tbs Vinegar
2 tsp Ginger-Garlic paste
1 Tbs Black Pepper
1 Green Chili—or more if required
½ tsp Salt
1 tsp chinese 5-spice
Mix well with the chicken pieces. Marinate for 1 hour. Keep aside.
Make coating batter using:
½ cup Corn Flour
¼ tsp Salt
Beat the mixture together to form a thick batter. Remove the chicken pieces from the marinade and put them into the batter coating each piece well. Deep fry the coated pieces, few at a time, till fully cooked. Drain off oil and line them on absorbent paper.
Heat 2 Tbs oil in a frying pan; add 200g onions (sliced thin), fry for 1 minute. Add the 8 garlic cloves (minced). Fry for 1 minute. Add 1” ginger (julienned), 10 green chili (seeded, cut into 1″ long strips). Fry for 1 minute. Add 3 tsp chinese 5-spice, the remaining marinade, salt (to taste) and ¼ tsp Ajinomoto—optional, WHY?. Fry for 1 minute. Add 1 Tbs vinegar, mix well and cook for 2 minutes—stir continuously and vigorously— add the chicken pieces, 1 green chili (seeded, chopped into diagonal 1″ pieces, mix well and cook for 1 minute, of till the gravy is dry and the chicken is coated.
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