“Chickity China the Chinese Chicken, You Have a Drumstick and Your Brain Stops Tickin”

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!

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2 comments on ““Chickity China the Chinese Chicken, You Have a Drumstick and Your Brain Stops Tickin”

  1. Your five-spice chicken looks lovely! I’d imagine that if there were leftovers, it would make a delicious chicken salad, too. Now I hope you’ll “move up” to Japanese seven-spice. It’s completely different — no cinnamon, no star anise — but equally good on grilled chicken.

  2. […] 1/2 Tablespoon Chinese five spice (Another adventure of mine with this spice here.) […]

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