Roasted Spice Salt

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About


  • 2 teaspoons salt
  • ½ teaspoon five-spice powder
  • ½ teaspoon


Heat wok over high heat, 45 seconds to 1 minute. Lower heat and add all the ingredients. Dry-roast, stirring, until the five-spice powder turns black. Remove and strain off the peppercorns; discard them. Place the spice salt in a small dish and serve with the chicken.

The spice salt can be made 2 or 3 days in advance, then, when cool, placed in a tightly sealed jar, unrefrigerated.