Chinese 5 spice powder

by Heguiberto on February 8, 2011

I can’t think of a many dishes I like that come flavored with star anise, licorice or fennel seeds. I’m not a huge fan. My nose and palate simply cannot process these intense smells and tastes. Pernod flavored mussels? a Sambuca Romana digestif? Pastis? Licorice candy shaped like little black Scotty dogs? I’ll pass, thank you very much. Yet when I see something that seems new to me I keep trying…

Chinese five spice powder

Take the daikon rice cakes that I made the other day. The recipe called for a minimal amount of Chinese 5 spice powder. If you didn’t know already, one of the “five spices” in the powder is star anise. Star A’ and I aren’t really on speaking terms at the moment. I didn’t dare use a store-bought version. That’s way too strong!
Instead, since I had all the individual ingredients at home, I decided to make my own. I added star anise but not too much. I’m still not sure about it. It is fun to discover things that you love, things that you don’t and, sometimes, things that you keep on giving more chances. Star anise looks so lovely, that I keep giving it another shot.
5-spice powder is actually made with six ingredients if you include salt. Online recipes can’t seem to agree on individual ingredients and amounts used. You can find another version here and here and here.

Chinese 5 spice powder

5 cloves
1 star anise
½ tsp fennel seeds
½ tsp Szechuan pepper corns
2 cm long cinnamon stick
¾ tsp kosher salt
Place all of the above in the electric grinder. Pulse until pulverized and voilá!

MAK KIMCHI

FRIED CHICKEN WITH YANGNYEOM SAUCE

Two Two Chicken (TTC)
INGREDIENTS

• Chicken, cut up
• 2/3 cup Corn Starch (or Potato Starch)
• 1/3 cup All-purpose Flour
• 1 Tbsp. Chinese Five Spice
• 2 tsp. Garlic Powder
• 1 tsp. Ginger Powder
• 1 Tbsp. Salt
• 1 tsp. Ground Cinnamon
• 1 tsp. Black Pepper
• Oil, for frying

METHOD
1. Rinse and dry the chicken.
2. Combine all the dry ingredients.  Heat the oil to 300 degrees F, not going over 350 degrees F.
3. Dredge the chicken pieces in the dry mixture and dust off so that there is just a light dusting on the chicken.
4. Fry just a few pieces at a time for around 5 minutes.
5. Drain the chicken and increase the oil temperature to 375 degrees F.
6. Fry the chicken a second time for 2-3 minutes to get a crispy texture.
7. Drain and serve immediately.

Kyochon Fried Chicken
INGREDIENTS

• 1 Chicken, cut up
• 1/4 c. Starch
• 1/4 c. Flour
• 1 Tbsp. Garlic Powder
• 2 cloves Garlic, crushed
• 2 tsp. Sugar
• 1 tsp. Ginger Powder
• 1/2 tsp. Black Pepper
• 1 tsp. Salt
• 1 tsp. Baking Soda
• Water (enough to make a thick batter)
• Oil, for frying

1. Rinse and dry the chicken.
2. Combine all the dry ingredients.  Add water a little at a time until it becomes a thick batter, like pancake batter.
3. Heat the oil to 350 degrees F.
4. Dip the chicken pieces, one at a time, in the batter.  Let the excess drip off and fry them in the oil for around five minutes.  Don’t overcrowd.  Fry just a few at a time.
5. Drain and serve immediately.

BONUS: Yangnyeom Sauce

The reason a lot of people love Korean fried chicken is the garlicky pepper sauce.  You can glaze the chicken with this or use it as a dipping sauce.  I’ve seen many versions of this on the internet, and I’ve broken it down to its essential components.  You can add anything extra you want, such as pureed pineapple, apple or kiwi, which some restaurants do.  Replace the corn syrup with honey.  My version is very peppery.  What you’re trying to accomplish is a shimmering glaze that’s fruity, garlicky, slightly salty and smooth with a good pepper kick.  I’ve seen recipes that dilute it with ketchup, but no ketchup dares go near my fried chicken, bubba.

Yangnyeom Sauce
INGREDIENTS

• 1/2 cup Gochujang (Korean red pepper paste)
• 1/4 cup Corn Syrup
• 1 Tbsp. Sesame Oil
• 4 cloves Garlic, crushed
• 1 Tbsp. Soy Sauce
• 2 tsp. Rice Vinegar

METHOD
1. Mix all the ingredients in a saucepan.
2. Heat slowly until it bubbles and the garlic has time to soften and steep.  Be careful not to burn.
3. Drench the chicken in the sauce and garnish with sesame seeds.

So here we finally have Korean fried chicken recipes on the internet from Korea itself, based on the flavors of real Korean chicken hofs.  Try this at home and add any techniques, observations or critiques in the comments.  Like all restaurant copycat recipes, these aren’t exact but pretty close.

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YANG NYUM TONG DAK

Korean Fried Chicken (Yang-nyum Tong Dak)

I first made this recipe last November, and made it again last night because I had a few guests coming over for dinner (plus I already had 7-pounds of chicken). This is one of my highest-rated, bone-in chicken recipe, and again everybody still gave the recipe 5-stars. Unfortunately, I didn’t heed my own warning about a lack of sauce, so I ran short again. Next time, I swear I’ll remember!

Big hit with kids and adults alike.

It has rich, Korean flavors, and while the recipe isn’t too much effort (never more than one task going on at a time), it does make a big mess. Be sure to wash the dishes as you go, otherwise face  a disaster in the kitchen after dinner.
Comments:

1. Everybody wanted more sauce. My recipe below increases the sauce by 50% from Chris Kimball’s original recipe. In today’s case, I also increase the chicken so the sauce still ran short. If you are frying 3-1/2 pounds of chicken, then the recipe as given below will be perfect.
2. Chris Kimball says to maintain an oil temperature of 350 while frying, but this is impossible.  The oil temperature went down to 305-degrees, but still I had no trouble reaching the desired temperature in the right amount if time.
3. In the final step, the sauce should be poured over chicken, because it was thick enough not to stir well. The first time I made this I poured the sauce in the bowl before adding the chicken, which didn’t work nearly as well.

Rating: 5 stars.
Cost: $8.
How much work? Low/Medium.
How big of a mess?  High.
Start time 4:30 PM. Dinner time 5:30 PM.
Chris Kimball’s original Korean fried chicken recipe is here, and his original sauce recipe is here. The descriptions of how I cooked it today are given below.
Chicken Ingredients:
3 quarts vegetable oil
1-1/2 cups cornstarch
3-1/2 pounds bone-in, skin-on chicken pieces
Salt and ground black pepper
1 cup water
2 scallions
Optional: a few sprigs of fresh cilantro
Sauce Ingredients:
3/4 cup sugar
1/3 cup soy sauce
1/3 cup water
4 to 5 medium garlic cloves, pressed (about 1-1/2 tablespoon)
1-1/2 tablespoon rice vinegar
1-1/2 teaspoon Thai chili-garlic sauce (e.g. Sriracha)

1. First, make sauce by simmering all ingredients together in a saucepan over medium heat for 5 minutes. The sauce will become thicker and more syrupy as it cools.
2. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Add 2-inches of vegetable oil to large Dutch oven and heat over medium-high heat to 350-degrees.
3. If using chicken breasts, cut them into two equals halves. If using both light and dark meat, divide your batches accordingly so that the dark meat can fry for a few extra minutes.
4. Line 2 rimmed baking sheets with aluminum foil then set wire racks inside; set aside.
5. Dry the chicken with paper towels, then lightly season with salt and pepper.
6. Add 1/2 cup of cornstarch into a wide, shallow dish (for example a Pyrex baking dish). Working with two or three pieces of chicken at a time, coat the chicken with cornstarch, then put in a large mesh strainer and shake over sink until just a thin coating of cornstarch remains. Set the chicken on one of the wire racks. (the other rack will be used later).
7. In a large bowl, add 1 cup cornstarch, 1 cup of water, and 1 teaspoon salt. Whisk together until forms a smooth batter.
8. When the oil is just under 350-degrees, add half of the chicken to the batter, turning to coat the chicken well. Use tongs to remove the chicken, one piece at a time, allowing the excess batter to drip off, then adding to the 350-degree oil.
9. Fry the chicken, stirring occasionally to prevent sticking, for 6 minutes. The chicken will not be fully cooked, but remove it and place on the second prepared wire rack. Let it rest while you fry the second batch.
10. While the oil temperature returns to 350-degrees, batter the remaining chicken, and fry the second batch for 6 minutes (i.e. repeat steps 8 and 9).
11. While the oil temperature returns to 350-degrees, remove the foil from the first baking sheet and line with several layers of paper towels (or use a clean third balking sheet).
12. Return the first batch of chicken to the oil and fry for another 6 minutes, until the exterior is crispy and is deeply golden brown. An instant-read thermometer should registers at least 160 degrees for breasts, or 175 degrees for thigh or drumsticks.
13. Remove the chicken and place on paper towel–lined baking sheet, then keep warm in the pre-heated 200 degree oven.
14. Repeat with second fry with the second batch of chicken. Meanwhile slice the scallions thinly on a 45-degree bias.
15. Let the second batch drain on the paper towels for 1 or 2 minutes, then put all the chicken into a large bowl.
16. Drizzle evenly with sauce, and gently toss to coat. Transfer the chicken to a serving platter, then top with sliced scallions and cilantro.

DAGING MASAK HITAM NASI KANDAR

Bahan-bahan :

1.Daging Lembu 1 kg (dipotong hiris mengikut urat daging 16 keping).

2.Bawang besar  2 biji dipotong hiris memanjang.

3.Rempah kari Daging 5 pkt.kecil atau 2 senduk besar.

4.Serbuk Jintan Putih    1 sudu kecil

5.Serbuk Jintan manis   1 sudu kecil

6.Serbuk Kas-kas 1 sudu kecil ( Tidak kemestian)

9.*Cili Giling (sedia) 2 senduk besar atau mengikut kepedasan anda inginkan.

10.Santan pekat  250 gm jika kehendaki.

Bahan untuk kisar / Tumis:

1. Bawang besar 2 biji dikisar dan asingkan
2. Bawang putih 6 ulas + halia 10cm dikisar dan asingkan.
3. Serai 2 batang di ketuk di pangkal.
4. Daun pandan di potong 3″  sebanyak 4 helai. Daun kari dua tangkai.
5. Kayu manis campur 2 btg.kayu manis + 5 buah pelaga + 4 bunga lawang + 8 cengkih.
6. Kicap Pekat Mee (tamim amat sesuai) 2 senduk besar sesuaikan warna yang dikehendaki.
7. Minyak masak dua senduk besar.

CARA PENYEDIAAN:

1. Bersihkan daging dan rebus daging sehingga empuk (cuba carikan daging sekiranya senang dicarik ; daging telah lembut dan sedia). Sekiranya menggunakan daging  segar, daging ini tidak perlu direbus dahulu.Tentukan air rebusan daging tidak dibuang. Paras air daging semasa rebus perlu diberi perhatian, jangan sampai daging hangus kerana paras yang terlalu sedikit.

2. Panaskan kuali dan masukan minyak masak. Apabila minyak panas masukan campuran kayu manis, Buah pelaga, cengkih, bunga lawang (garam masala) , daun pandan, daun kari,  dan serai. apabila ramuan mula keluarkan bau harum.

3. Masukan hirisan bawang kacau sehingga warna hirisan bawang bertukar keemasan.

4.Masukan Bawang kisar dan bahan kisaran Halia + Bawang Putih kacau sehingga bahan-bahan ini keluarkan bau harum.

5. Masukan bahan kisar cili /cili giling kacau rata atau serbuk cili. Selepas 3-4 minit masukkan Rebusan daging dan Airnya sekali. Kacau rata.

6. Masukkan serbuk kari,Jintan Putih, jintan manis , kas-kas dan kicap pekat mee. Kacau rata dan biarkan mendidih sehingga kuah menjadi pekat.

7. Kecilkan api dan  masukan 1 sudu besar gula pasir dan satu kecil perasa makanan (jika perlukan). masukan garam secukup rasa (awas dengan kemasinan kicap tersedia ada). kacau rata. padamkan api. Keluarkan dari kuali dan hidangkan. Taburkan daun pudina dan bawang goreng di atas dan sedia untuk hidangan. Selamat mencuba.

*NOTA:

Penyediaan Cili Kisar:

Cili kisar yang bermutu boleh disediakan dengan memotong cili size kecil  dengan gunting mengikut 45 darjah.Rebuskan sehingga cili lembut.secara biasa biji-biji cili akan gugur.Bersihkan rebusan dengan penapis. Kisar cili mestilah 1 bahgian cili di balang pengisar dan  1 bahgian air. Jangan sendatkan balang pengisar.Gunakan hanya 3/4 bahgian balang pengisar supaya balang mempunyai ruang.Sekiranya kisaran menjadi kasar atau berat masukan satu sudu minyak masak ke dalam balang pengisar. Kisaran perlu mengikut waktu yang ditetapkan oleh pembuat pengisar kebiasaannya 1 minit berhenti 30 saat dan kisar kembali. Kisaran berterusan akan membakar motor pengisat.Elakan menggunakan bahan panas dikisar.Ini akan menumpulkan pisau pengisar.Tentukan setiap kali habis pengisan bersihkan balang pengisar dengan betul.Tentukan cili kisar ditutup rapat dan Cili yang telah dikisar perlu simpan di bahgian bekuan peti sejuk bukan di bahagian penyejuk.