chinese five spice gravyrating:
or jus if you prefer. Goes well with any dark meat/poultry.
- 1 medium sized onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp chinese 5 spice (*NOT* *schwartz!!!!*)
- red wine to deglaze
- 1 tbsp honey
- 1 140g tin of tomato puree
- 1/5 litre of vegetable or chicken stock (preferably not salted)
I usually use a chicken stock so I don't need to thicken the gravy but I did it once for veggie friends and used vegetable stock and I found that I had to add cornflour (1 tbsp cornflour and 1 tbsp cold water mixed together and added) at the end to give it a little body.
Like most recipes with spices in, this one improves with age. While you can use it straight away, I find a few hours infusing really brings out the 5 spice flavours.
If you want to make your own five spice powder, then click here