Chinese Five Spice Chicken Salad Recipes

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CHINESE FIVE SPICE CHICKEN SALAD



Chinese Five Spice Chicken Salad image

This recipe was inspired by a meal that I had at a locally owned cafe. Their chicken salad had that distinctive five spice flavor. This is my adaptation with a bit more kick and colorful diced vegetables.

Provided by marypatlaver

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs baked chicken (roughly one rotisserie chicken boned, skinned & diced)
5 scallions, chopped finely
1 red pepper, finely diced
3 celery ribs, finely diced
2/3 cup sour cream
2/3 cup mayonnaise
1 teaspoon kosher salt
3/4 teaspoon black pepper
2 teaspoons Chinese five spice powder
1/2 teaspoon cayenne powder
2 tablespoons lime juice

Steps:

  • Debone rotisserie chicken & cut into roughly 1/2" pieces.
  • Finely dice all of the vegetables.
  • Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine.
  • Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.

Nutrition Facts : Calories 309, Fat 22.3, SaturatedFat 7.9, Cholesterol 98.3, Sodium 506.4, Carbohydrate 4.1, Fiber 1.2, Sugar 2.5, Protein 22.2

CHINESE FIVE SPICE



Chinese Five Spice image

I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario

Provided by Taste of Home

Time 20m

Yield about 1/2 cup.

Number Of Ingredients 5

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

Steps:

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

LAURIE'S CHINESE CHICKEN SALAD WITH 5-SPICE DRESSING



Laurie's Chinese Chicken Salad With 5-Spice Dressing image

I love Chinese chicken salad and have tried many recipes over the years. This is my favorite. I think it's the 5-spice powder that sets it apart from the others. I got the recipe from my friend Laurie. You do need cook the chicken and make the dressing the night before as it needs to marinate overnight. If you have little ones, they love to watch the "magic" Mai Fun noodles as they hit the oil. This travels well, great for the beach or park. I package each prepared ingredient into separate containers and baggies, and my prepared lettuce goes into a large Tupperware container. When it's time to eat, everything is tossed in with the lettuce. Add a nice baguette and you have an instant lunch or supper. Note: You will not need all 6 ozs. of the Mai Fun noodles; I have only found them in 6 ozs packages. Just fry as much as you think you would like in your salad. You may also want to start with less sugar in your dressing and adjust the sweetness to our tastes. You can buy toasted almonds and sesame seeds or toast them yourself in a frying pan, until fragrant.

Provided by JTsMom

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 boneless skinless chicken breasts
1 head red leaf lettuce, large (washed, dried, and torn into bite size pieces)
3 scallions, thinly sliced
1 medium cucumber, peeled, seeded, and sliced
2 stalks celery, sliced diagonally
3 tablespoons sesame seeds, toasted
3 tablespoons slivered almonds, toasted
6 ounces mai fun rice noodles, sometimes called rice sticks
peanut oil, for frying Mai Fun noodles
5 -6 tablespoons sugar
7 tablespoons rice vinegar
2 teaspoons salt
1 teaspoon msg (optional)
1/4 teaspoon white pepper
1 teaspoon lemon juice
1/4 teaspoon five-spice powder
1/4 cup vegetable oil

Steps:

  • The night before serving or early in the morning, place all salad dressing ingredients into a jar with a lid. Shake until well blended and set aside to meld.
  • Steam chicken breasts for about 20 minuets, or until juices run clear, let cool.
  • Shred cooled chicken into small pieces and mix well with about 2 tablespoons of the dressing. You may use more or less, depending on how much chicken you have. You don't want to saturate it with too much dressing.
  • Refrigerate chicken and dressing over night.
  • You can fry the Mai Fun now or the next day.
  • To fry the Mai Fun noodles:.
  • Heat oil to 350°F.
  • Break apart noodles and fry a small amount at a time and drain on paper towels or a paper grocery bag. If you have never fried Mai Fun, they immediately expand to the top of the wok as soon as they hit the oil, so doing this in small batches is important.
  • Before serving, lightly toss all ingredients together without adding the dressing. This is important because the Mai Fun noodles will quickly absorb your dressing.
  • Pour on dressing and toss again.

Nutrition Facts : Calories 502.4, Fat 21.6, SaturatedFat 2.9, Cholesterol 37.8, Sodium 1348.2, Carbohydrate 59.9, Fiber 3.8, Sugar 18.2, Protein 18.1

GRILLED FIVE SPICE CHICKEN



Grilled Five Spice Chicken image

Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 7h2m

Yield 6

Number Of Ingredients 13

1 (5 pound) whole chicken, cut in half
½ lime, juiced
1 tablespoon fish sauce
3 cloves garlic, crushed
1 tablespoon seasoned rice vinegar
1 tablespoon Chinese five-spice powder
2 teaspoons hot chile paste (such as sambal oelek)
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
⅓ cup seasoned rice vinegar
½ lime, juiced
1 teaspoon fish sauce
1 teaspoon hot chile paste (such as sambal oelek)

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.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g

FIVE-SPICE BBQ CHICKEN WITH CUCUMBER SALAD



Five-Spice BBQ Chicken with Cucumber Salad image

Five-spice powder, a Chinese pantry staple consisting of cinnamon, cloves, fennel, star anise and Sichuan peppercorns, is used in both a flavorful rub and sweet-and-savory hoisin sauce for this grilled chicken. Crisp cucumbers dressed in a sesame-ginger vinaigrette complete the dish.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons vegetable oil, plus more for brushing
2 teaspoons packed light brown sugar
1 1/2 teaspoons five-spice powder
Kosher salt and freshly ground pepper
2 chicken halves (3 1/2 to 4 pounds total)
3 1/4 teaspoons grated ginger
1 teaspoon grated garlic
1/4 cup hoisin sauce
2 tablespoons rice vinegar (not seasoned)
3 1/2 teaspoons honey
1 1/4 teaspoons sesame oil
6 small cucumbers, cut into 2-inch spears

Steps:

  • Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
  • Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes.
  • Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.
  • Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.

Nutrition Facts : Calories 531, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 142 milligrams, Sodium 1159 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 46 grams

CHINESE FIVE SPICE CHICKEN



Chinese Five Spice Chicken image

Chinese five-spice is made up of cloves, anise, star anise, cinnamon and ginger and can be bought in the supermarket in the spice aisle. These chicken breasts are sprinkled with spice, marinated and baked.

Provided by Cecilia

Categories     World Cuisine Recipes     Asian

Time 2h50m

Yield 2

Number Of Ingredients 5

2 whole bone-in chicken breasts, with skin
2 teaspoons Chinese five-spice powder
1 teaspoon garlic powder
salt and pepper to taste
1 tablespoon olive oil

Steps:

  • Rinse chicken breasts and pat dry. Sprinkle with five-spice powder, garlic powder, salt and pepper. Wrap tightly in aluminum foil and refrigerate to 'marinate' for at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove wrapping from chicken breasts and place them in a lightly greased 9x13 inch baking dish. Drizzle with olive oil and bake at 350 degrees F (175 degrees C) for 45 minutes, or until cooked through and juices run clear.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 4 g, Cholesterol 176.8 mg, Fat 16.2 g, Fiber 0.1 g, Protein 65.3 g, SaturatedFat 3.4 g, Sodium 1316.7 mg, Sugar 0.3 g

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