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Recipe

Chinese Five-Spice Rub

BySteve Johnson Fine Cooking Issue 73

Yield:Yields 1/2 cup.

亚搏手机版官方

  • 2 Tbs. ground coriander
  • 2 Tbs. hot chili powder
  • 2 Tbs. dark brown sugar
  • 1 Tbs. five-spice powder
  • 1 Tbs. ground fennel seeds
  • 1 Tbs. kosher salt
  • 1 tsp. dried red chile flakes

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 29
  • Fat Calories (kcal): 8
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 442
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 1

Preparation

  • In a small bowl, stir together all the ingredients. Store in an airtight container for up to two weeks.

Great on spareribs, country-style boneless ribs, pork loin, duck breasts, tuna steaks, shrimp, chicken thighs, eggplant.

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Reviews (1 review)

  • User avater
    Pielove| 06/27/2010

    This is a great rub-- I use it on anything pork-- ribs, roasts, chops. Delicious!

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