Chinese Five Spice Marinade For Chicken Or Pork Recipes

Steps:

• Place the chicken pieces in a large dish or plastic bag.
• Mix the remaining ingredients and pour over the chicken.
• Marinate refrigerated overnight or for 1 to 2 hours if time is short.
• Transfer the chicken to a baking dish and brush with the marinade.
• Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Steps:

• Arrange the pork chops in a single layer in a non-metallic baking dish.
• Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
• Using clean hands rub the mixture into the meat.
• Cover the dish with plastic wrap and chill for 2 hours.
• Preheat the oven to 325°C/160°F.
• Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
• Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.

Steps:

• Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl.
• Stir in the other ingredients and use as required.

Steps:

• Combine all ingredients except chicken, and marinate chicken at least an hour - overnight for a stronger flavour!
• Bake at 190C for about 30 minutes, basting or adding marinade periodically.

Steps:

• For the pork marinade, place the diced pork into an ovenproof dish. Finely chop the coriander, spring onions, red chillies, garlic and ginger and add to the pork. Pour over the honey, soy sauce and oil, add the chinese 5 spice and give it a good mix, so the pork is fully coated. Cover with foil and put in the fridge for 4-6 hours.
• When the pork has finished marinating, preheat the oven to 220C/200C fan assisted.
• When the oven has reached the right temperature, put the foil covered pork on a middle shelf. The pork should take 30 mins to cook, stir it halfway through and remove the foil for the last 10 mins.
• Meanwhile, slice the vegetables and boil the noodles according to the pack instructions. Once the noodles have cooked and are being strained, heat the oil in a wok. It is important that the noodles dry out as much as possible. When the oil is hot add the vegetables, you do not want them to fry to quickly so put them on a low heat. Test the vegetables after 7 mins, they should still slightly crunchy.
• Next, add the soy sauce, the noodles and the pork with the juice from the oven dish, carry on frying that for 1 min, garnish with the chopped coriander and it is ready to serve!

Steps:

• Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container and mix well.

Steps:

• Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the hoisin sauce, soy sauce, brown sugar, vinegar and 5-spice powder in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, 2 to 3 minutes. Set aside and let cool.
• Put the tenderloin on the prepared baking sheet. Brush all over with the sauce and roast in the oven until the internal temperature on an instant-read thermometer reaches 140 degrees F, 15 to 20 minutes. Slice 1/2-inch thick.
• While the pork is roasting, heat 1 tablespoon of the sesame oil in a large nonstick skillet. Cook the eggs, stirring with a silicone spatula, until softly scrambled, 1 to 2 minutes. Remove and set aside.
• Add the remaining 1 tablespoon sesame oil to the same skillet. Add the shallots and garlic and cook, stirring, until translucent, 1 to 2 minutes. Add the rice and cook, stirring often, 2 to 3 minutes. Add the oyster sauce and cook, stirring often, about 2 minutes. Add the corn and peas and stir together. Add the soy sauce and the cooked eggs and cook, stirring often, until the corn and peas are warmed through, about 2 minutes. Remove from the heat, stir in the chopped cilantro and set aside.
• Spoon some fried rice in the center of each plate, top with 2 to 3 slices of pork, some of the nuts and cilantro leaves and serve.

Steps:

• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
• Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
• Drizzle vinegar lime juice mixture over the chicken and serve.

Steps:

• Combine all ingredients, except pork, in a bowl and mix well.
• Coat pork in mixture. I store mine in quart sized zipper bags, 2-3 chops per bag.
• Let pork marinade in refrigerator for a minimum of 1 hour. I marinate for 24 hours.
• Cook outdoors on grill until done. On my grill that's 4-5 minutes per side.
• They also cook well indoors on a contact type grill. I generally cook for 5-6 minutes indoors.
• Pork filled bags may be frozen with marinade and thawed to cook later.
• **Note - Marinating time is not included in my "time to Make".

Steps:

• Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
• Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

Steps:

• To make the marinade: In a medium bowl whisk together the marinade ingredients.
• Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally. Remove the chicken from the bag and discard the marinade.
• Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium). When the chicken is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm.