Lyric from “one week” by Bare Naked Ladies
What does that lyric mean? We may never know for sure but I do love that band and their whimsical music!
Since I made Chinese five-spice grilled chicken for dinner tonight – that song immediately popped in my head.
Normally we are not totally adventurous around this kitchen but lately I have been making baby-steps. So today as I was reading one of my favorite blogs: The Perfect Pantry and Sunday’s post was all about Japanese 7-spice powder; I decided to be brave and break out the Chinese five-spice blend I purchased a while back. (It will take a while to work up to the Japanese 7-spice!)
What is in Chinese five spice blend?
Well if you ask me, I will tell you it’s a cabinet stew of spices.
If you ask Lydia she will tell you exactly what’s in it.
I took 3 chicken breasts and gave them a light coating of oil and a heavy coating of this mix: (there would be enough coating for 4-5 breasts depending on the size.)
1 tablespoon Chinese five-spice
1/2 tablespoon kosher salt
1 teaspoon cumin (because I use it in everything!)
1 teaspoon sweet paprika
I grilled this on medium-high heat until done and prepared a little glaze reduction on the stove to pour on at the end.
Here is what I put in the glaze: Which was a perfectly thick reduction after simmering maybe 15 mins – but I got anxious and thinned it with just a tiny amount of water and it made it too thin. Next time I will leave well enough alone.
juice of 1 small lime
3 tablespoons of low sodium soy sauce
1 tablespoon of toasted sesame oil
1 tablespoon honey
2 tablespoons red wine vinegar
For a side dish – I would have loved to have some pineapple rice – but there was no ambition for that and besides I must have the nightly dose of cucumbers!!
I finally succumbed to the “wacky mac” ads and boiled up a bag. That is the pasta in different colors because it has vegetables in it. I guess calling it wacky makes it more appealing to kids and husbands. Make sure to not over cook it. In fact I went 8 mins of the 8-10 advised and I would suggest 7 mins.
Add some chopped cukes, tomatoes, and fresh basil – all from the garden.
Mix in salt/pepper, olive oil and red wine vinegar. Delicious!
And the verdict on the flavor of this new exciting chicken?
It was loved by all – a hit! Delicious and unusual – but easy. And thanks to starting this blog – it is now recreate-able because it is written down and photographed.
I thought that the warm cinnamon undertones of the Chinese Five-spice would mix nicely with a little cocoa powder and chili powder added in to make a beautiful dry rub on a future flank steak…. ahh the wheels are turning already!