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Recipe from: Andrea Lynn
The Chinese belief of balancing yin and yang in food is the basis for the combination and quantities of spices in this blend. Most commonly used in Cantonese roasted duck and beef stew, it has become more popular in other Asian cuisine, such as Vietnamese broiled chicken.
3 tablespoons Sichuan peppercorns or black peppercorns
2 star anise
2 tablespoons fennel seeds
2 2-inch cinnamon sticks, broken
Using a spice grinder or mortar and pestle, process all ingredients until ground.