Salt and pepper five spice rub
7 - 13
PersonalPoints™ per serving
From smoky barbecue to classic Indian style, exotic spice rubs are the perfect way to transform beef, lamb, chicken and seafood into dishes from all over the world
1 tbs, Szechuan
Chinese five spice
Skinless chicken breast
Cooked brown rice
2 cup(s), (340g)
- Heat a small frying pan over medium-high heat. Add Szechuan pepper and cook for 1 minute or until fragrant. Transfer to a mortar. Add sea salt flakes, then crush with a pestle until finely ground. Combine Szechuan mixture with Chinese five spice powder. Spoon into an airtight container and store in a cool, dry place until ready to use with chicken, prawns, calamari, pork and beef.
- Salt & pepper chicken Sprinkle: 3 teaspoons salt and pepper five spice rub over 400g chicken tenderloins trimmed of fat and cut into bite-size pieces. Cook in a medium frying pan with 2 teaspoons peanut oil until cooked through.
SERVING SUGGESTION: Drizzled with lemon juice, brown rice and store-bought coleslaw.