The first blend we ever created—rooted in centuries of tradition. Chinese 5 Spice delivers rich, sweet, and warming notes that bring balance and depth to pork, chicken, soups, and veggies. A culinary classic that never goes out of style.
Meat: Sprinkle and rub in 1 Tbsp of spice per lb. Marinate, bake or grill.
Veggies: Sprinkle to taste, sauté, steam, bake, grill.
Other uses: Seasoning for sauces, soup, stir-fry, noodles, rice. Mix with oil and vinegar to make a salad dressing.
OUR SEASONINGS ARE:
√ All Natural
√ No MSG
√ Preservative Free
√ Low in salt
What’s Inside:
Spices, Sugar, Szechuan Peppercorns, Alaea Sea Salt.
Image: Baked Shoyu Chicken Wings
Try one of the Hawaii’s most popular dishes!
Using coconut milk instead of oil and Ka’iulani Spices for extra taste
Ingredients:
2 lbs chicken wings
1 (15-oz) can of coconut milk
1 cup soy sause
1 cup mirin (Japanese sweet rice wine)
1 Tbsp sesame oil
3 tsp Ka’iulani Pele’s Fire
2 tsp Ka’iulani Chinese 5 Spice
1-2 Tbsp minced garlic
1/4 cup minced ginger
1/2 cup chopped cilantro
2 stalks green onions, sliced thin
Instructions:
1. Cut wings in half between the large joint. Place in a flat baking dish.
2. Mix all the marinade ingredients in a bowl (except the green onions) and pour over wings.
3. Cover and marinate overnight, or t least 1-2 h.
4. Bake in the sauce at 350 degrees for an hour.
5. Sprinkle green onions on top before serving.
Enjoy!
*grill option: arrange the wings on the grill and brush with the marinade every few minutes until cooked.
