Posts Tagged ‘chinese 5 spice’

Recipe – Sweet Oriental Duck

Friday, July 24th, 2009

Cooking your own Chinese style food is amazingly easy and tastes a load better than buying something from the supermarket.  There are some truly simple & quick meals that you can make.


4 duck breasts (about 450g)
2tsp Steenbergs Chinese 5 spice
4tbsp clear honey
Chinese egg noodles
1 red onion, thinly sliced
3 garlic cloves, finely chopped
350g mange tout, cut in half
4 spring onions, sliced lengthways
2tbsp sunflower oil
2tsp sesame oil

Preheat oven to 180oC.

While the oven is warming up, place the duck breasts on a roasting tray.  Rub ½ tsp Chinese 5 spice into each duck breast and then pour over 1tbsp of the clear runny honey.  Leave the marinade for about half an hour.

Put the duck in the oven and cook for 20 minutes.  In the last 5 minutes while the duck is cooking, boil the egg noodles until cooked.

Heat a wok or heavy frying pan over a high heat.  Add 2tbsp sunflower oil and 2 tsp sesame oil and heat until hot but not smoking.  Add the onions and garlic and stir-fry until soft.  Add the mange tout and stir fry for about 2 minutes.

Take the duck from the oven and thinly slice.  Put some egg noodles onto each plate and then neatly layer some of the sliced roasted duck breast on top.  Place some of the stir-fried vegetables around the duck breast.

Eat immediately.

Recipe for Chinese Salt Buried Chicken

Saturday, June 13th, 2009


Here is another salty recipe.  It’s a traditional way of cooking in China and strangely is really delicious, even though it sounds far to salty.  While it seems a waste of salt, you can re-use the salt for similar meals – perhaps cook this first then the salt buried red snapper later.  


1.5kg                Whole chicken

1½tbsp             Fruit-flavoured brandy

1½tbsp             Soy sauce

4 slices             Fresh ginger

1                      Large onion, finely sliced

1tbsp                Steenbergs China 5 spice powder

2.75kg              Coarse sea salt


Preheat the oven to 180oC.


Mix together the brandy and soy sauce and use this to rub the chicken inside and outside.  Mix together the ginger, onion and China 5 spice and place this inside the chicken.  Leave to stand in a cool, well ventilated place for 2 hours to dry out.


Place the salt in a deep casserole dish and warm it through in the oven, stirring it once or twice to ensure that it is evenly heated through.  Make a well in the salt and bury the chicken, covering it completely.  Cover the casserole and warm it over a low heat for 10 minutes to warm through.  Transfer it into the preheated oven and cook for 1½ hours.


To serve, lift the chicken out of the casserole and brush it free of salt.  Chop it through the bone into 20 pieces and arrange on a double platter.  Serve hot, with rice or noodles, together with stir-fried vegetables.