Salt and pepper five spice rub
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.