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Thursday, September 13, 2007

Five Spice Chicken Recipe

Here I go again with another text entry. I'm just trying to keep my blog more current. I would post a video daily if I could, but that isn't physically, logistically or artistically possible! Anyway, I wanted to share the following recipe with you that I put to the test this evening.

First buy Five Spice or, better yet, grind your own. There are several different versions of five spice, Chinese, French, Tunisian, but you can experiment with either. Two recipes follow:

1T black peppercorns
1T cloves
1.5 t cardamom
1.5 t ground nutmeg (be careful, this is one of the reasons you want to use five spice sparingly. This can be cut back to .5 t without losing too much nutmeg flavor.)
1 t ground cinnamon

Place all in a spice (or coffee) grinder and process until powdery. The best coffee grinder I've found for both grinding coffee and spices is the basic Krups model.
Click here to view grinder -

2 t szechuan peppercorns, roasted in dry skillet over low heat until aroma released
8 star anise
6 cloves
1.5 T fennel seeds
1 T ground cinnamon

Place all in a spice (or coffee) grinder and process until powdery. Be careful when removing lid. The szechuan peppercorns could burn like hell if inhaled.

Slice 1# boneless chicken breast in half horizontally. Lay breast flat on cutting board and slice in half with blade of knife parallel to counter. Alternatively, place breast between two sheets of wax paper or disposable cutting sheets and pound gently with rolling pin.

Once you get the chicken to an even thickness of about 1/2 inch, coat on each side with five spice rub. Sautee over med-high heat in 1 T grapeseed oil. Place in pan right as oil begins smoking. Turn after 3 minutes on one side. Sautee another 2- 3 minutes, remove from heat, place on a warm plate and cover with foil for 5 minutes.

Serve with rice or cous-cous and a salad.

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