Culinary Adventures: China Recipe

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  • Chinese Five Spice Powder~
  • 1 T ground cinnamon
  • 1 T ground cloves
  • 1 T ground fennel seed
  • 1 T ground Szechuan peppercorns
  • 1 T ground star anise
  • If you aren't counting, you can also add these spices to the mix:
  • 1 t freshly ground black pepper
  • 1 t ground ginger
  • 1 t ground nutmeg
  • 1 t ground anise seed
  • Blend all ingredients together and store in an air-tight container.
  • I use a coffee grinder specifically for spices or
  • You can use a spice grinder
  • Plum Sauce~
  • 1 cup firmly packed brown sugar
  • 2 T cornstarch
  • 2 T dry mustard
  • 1/4 t ground cloves
  • 1 can (30 oz) purple plums in heavy syrup
  • drained, pitted, reserving 1 cup plum liquid
  • 2/3 cup pomegranate plum juice or orange juice
  • In a medium saucepan, combine brown sugar, cornstarch, dry mustard and ground cloves.
  • Stir in reserved plum liquid and pomegranate plum juice until smooth.
  • Cook over medium-high heat until mixture boils and thickens
  • Stirring constantly.
  • Add whole, pitted plums.
  • Cook mixture until it comes back to a boil
  • Boil 2 minutes, stirring constantly
  • Remove from heat and set aside to cool.
  • When mixture has cooled,
  • Using an immersion blender
  • Blend mixture together well.
  • Store in the refrigerator
  • Tightly covered, up to one week.
  • Serve with Peking Duck or as a
  • Dipping Sauce for Egg Rolls
  • Peking Duck~
  • 1-Peking Duck, cleaned and rinsed
  • 1 large pot, 3/4 full with boiling water
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1 T five-spice powder
  • 1 cup molasses
  • 2 cups hot oil, optional
  • Carefully add whole duck to the large pot of boiling water
  • Remove as soon as the skin changes color, 5-8 minutes
  • Sprinkle the inside of the duck with sugar, salt and 5-spice powder
  • Rub the skin of the duck with molasses
  • Truss the duck with string and hang in an airing place for 2 hours or
  • Fill an empty can (pop or beer can) half way full with water
  • Set can in a 13 x 9 cake pan, or other baking pan with sides
  • Position duck on top of can
  • Place pan and duck in the refrigerate overnight
  • Do not cover the duck
  • This will dry out the skin of the duck and
  • Allow the skin to become crispy
  • Drain any juices that accumulate in the pan
  • Preheat oven to 350
  • Remove duck and pan from refrigerator
  • Drain any juices that have accumulated in the bottom of the pan
  • Carefully remove can from the duck
  • Discard can
  • Place a clean can, half full of water
  • In a baking pan with sides
  • Position duck on top of can
  • Place pan and duck in oven
  • Thinly slice the skin and meat from the duck


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