Immediately after developing LunaCafe Chinese Ten-Spice, I started imagining all the ways I could use it. After all, I had ½ cup of spice blend and only 6 months of optimal storage time.
I thought about adding it to my favorite chicken wing marinade and was actually just about to do that when a recipe in Susan Feniger’s excellent cookbook, Susan Feniger’s Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes, caught my eye. What a stellar book; I could eat every page!
Titled Five-Spice Marinade, Chef Feniger’s recipe includes lemongrass, palm sugar, oil, rice wine, soy sauce, oyster sauce, garlic, and the five spices typically associated with Chinese Five-Spice (clove, star anise, cinnamon, fennel, and black peppercorn).
So taking that as a starting point, I ran to the kitchen and started building a sauce. The result is sublime.
P.S. Make the marinade, and jump to the amazing Chinese Ten-Spice Chicken Wings recipe.
Inspired by Susan Feniger’s Five-Spice Marinade (which you can find in her cookbook), I tweaked the original formula to accommodate two pounds of chicken wings (or other meat). My version adds gingerroot, fish sauce, and LunaCafe Chinese Ten-Spice–for one of the most sublime marinades I’ve ever tasted.
Note To turn this marinade into a stir-fry sauce, add ¼ cup chicken stock.
Note For a simple noodle stir-fry for two, with 1 pound cooked noodles: Use 2 tablespoons oil in the wok and 2 sliced garlic cloves for the aromatics, 3-4 tablespoons of this sauce after stir-frying the noodles, and 2 tablespoons sliced green onion to finish.
1 stalk lemongrass (½ cup minced)
2 tablespoons peeled, minced gingerroot
1 tablespoon peeled, trimmed, minced garlic (4-6 cloves garlic)
¾ cup packed dark brown sugar
¼ cup canola oil
¼ cup Kikkoman soy sauce
2 tablespoons Chinese rice wine or dry sherry (NOT cooking wine)
2 tablespoons fish sauce
2 tablespoons Chinese Ten-Spice
1 teaspoon fine sea salt
To prepare lemongrass, remove one inch off the root end and one-third off the stalk. With a mallet, tap along the stalk to release the essential oils. Cut stalk in half lengthwise, and then strip and discard the tough outside layers. Thinly slice crosswise and then mince the stalk. You should get ½ cup of minced stalk.
In a medium mixing bowl, combine lemongrass, gingerroot, garlic, brown sugar, oil, soy sauce, rice wine, fish sauce, ten-spice, and salt.
Cover and refrigerate until needed.
Makes about 1¼ cup.
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More LunaCafe Chinese Five-Spice Recipes
- Blackberry Lime Syrup with Star Anise
- Chinese Cracker Jacks
- Heavenly Hot Chocolate Mix–with Seven Variations
- Silver Bells (Chinese Five Spice Butter Cookies)
Copyright 2015 Susan S. Bradley. All rights reserved.