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Spice rub for chicken


edsel
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Spice rub for chicken

This is an approximation of the spice rub used for the "chicken and waffles" dish at the eG Heartland Gathering 2008.

At the gathering I used a pre-made batch of Barbara Tropp's China Moon Ten-Spice that NancyH brought, plus a lot of additional Szechuan pepper, clove, and coriander. I've adjusted the recipe to account for the most important flavors from the ten-spice.

http://forums.egullet.org/index.php?showtopic=117871

  • 4 T Szechuan peppercorns
  • 4 T coriander seeds
  • 1 tsp whole cloves
  • 2 T black peppercorns
  • 1 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 T salt

Toast the first six ingredients in a dry skillet over medium heat until fragrant. Dump into a dish to cool, then place in a blender or spice mill and process to a fine powder.

Add the remaining ingredients and mix.

Keywords: Hot and Spicy

( RG2138 )

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