Chinese Five-Spice Gravy

This recipe for Chinese Five-Spice Gravy takes elevates pan-drippings with Asian flavor by infusing them with a subtle mixture of warming spices.

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Why you'll love this recipe

This recipe for Chinese Five-spice gravy is:

Easy to make: it is based on my recipe for simple gravy, from leftover pan drippings.

Unique: instead of adding garlic or fresh herbs, it uses Chinese five-spice powder to add a warmth of flavor to the gravy.

Full of flavor: Chinese five-spice powder is primarily used in Chinese meat dishes such as roasted duck, which pairs well with roasted meat drippings.

Ingredients you'll need

• pan drippings: skimmed of any excess fat; I used roasted lamb here
• all-purpose flour: the amount will depend on how much pan drippings you have
• chicken broth: or water
• Chinese five-spice powder: a mixture of spices typically containing star anise, cinnamon, cloves, fennel, and Sichuan peppercorn; different brands will have a different ingredients -- use one that you like
• salt & black pepper: to taste

Optional:

• ground Sichuan peppercorn: if you prefer a slight numbing kick

How to make gravy from pan drippings

If working in the roasting tray, skim off any excess fat/grease from the drippings and discard.

Place the tray over medium heat.

Add in all-purpose flour and whisk with the drippings.

Pour in chicken broth and continue whisking, loosening all the dark bits.

Carefully transfer the entire mixture into a small saucepan and continue to whisk over medium heat until the mixture bubbles, and becomes slightly thickened and smooth, about 3-5 minutes.

Add in Chinese five-spice powder and season with salt and pepper to your taste.

Remove from heat and serve.

How to serve

Serve the Chinese five-spice gravy with mashed potatoes, kabocha mash, turkey porchetta, roast duck, oven-roasted lamb, or prime rib.

I personally love it with my cranberry apple sausage stuffing.

How to store & reheat

Store the five-spice gravy in an airtight container in the fridge for up to 5 days.

Gently reheat the sauce in a small saucepan over medium heat, or cover with a lid and microwave in 30-second increments, until warmed through.

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5 from 2 votes

Chinese Five-Spice Gravy

This recipe for Chinese Five-Spice Gravy takes elevates pan-drippings with Asian flavor by infusing them with a subtle mixture of warming spices.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Condiment

Cuisine: American, Asian, Canadian

Servings: 8

Calories: 9kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• pan drippings (from roasted meat) skimmed of any excess fat
• 2-3 tablespoon all-purpose flour depending on how much pan drippings you have
• 1 C chicken broth or water or more depending on the consistency you prefer
• 1-2 teaspoon Chinese five-spice powder
• salt & black pepper to your taste

Cook ModePrevent your screen from going dark

Instructions

• If working in the roasting tray, skim off any excess fat/grease from the drippings and discard.
• Place the tray over medium heat.
• Add in all-purpose flour and whisk with the drippings.
• Pour in chicken broth and continue whisking, loosening all the dark bits.
• Carefully transfer the entire mixture into a small saucepan and continue to whisk over medium heat until the mixture bubbles, and becomes slightly thickened and smooth, about 3-5 minutes.
• Add in Chinese five-spice powder and season with salt and pepper to your taste.
• Remove from heat and serve.

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.3mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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