Spice Bag

Dublin Spice Bag


Spice Bag

Dublin Spice Bag

Spice Bags are a trendy take out in the streets of Dublin. Of unknown origin, Spice Bags a literally paper bags filled with juicy fried chicken and fries, topped with onions, sometimes bell peppers, and fresh chili slices for extra heat. Sichuan pepper is part of the Chinese Five Spice blend. If you are new to it, use up to half of the pouch.
hands-on time 30 mins
Course Main Course
Cuisine Asian, Irish
Servings 3


Shopping list

  • 1.5 lbs chicken breast bone+skinless, cut in thin stripes
  • 2 lbs potatoes peeled, cut in stripes
  • 1 bell pepper green and/ or red, cut in thin stripes
  • 2 cups almonds ground
  • 4 paper bags

You might have

  • 1 onion peeled, halved, sliced
  • 1 egg
  • 4 tbsp tamari or soy sauce
  • 3 tbsp orange juice
  • oil & salt

Culinary Spice Kit

  • Pouch [1] Star anise, fennel, cinnamon, garlic, cloves
  • Pouch [2] Sichuan pepper, chilies (mild)



  • In a BOWL, mix chicken, Spice Bag Spices [1], 3 tbsp tamari, orange juice, and Spice Bag Spices [2] & [3] to taste.
  • Cover. Let marinate 1 hour in the fridge.


  • Preheat OVEN to 400°F.


  • In a BOWL, mix potatoes with 3 tbsp oil and salt to taste.
  • Place potatoes in one layer on a non-sticking BAKING SHEET.
  • Bake in OVEN for 30-40 minutes.

Prepare Chicken

  • On a PLATE, beat egg. Add salt to taste.
  • Coat chicken thoroughly with the egg.
  • On a different PLATE, spread ground almonds.
  • Coat chicken thoroughly with the almonds.


  • In a PAN, heat 2 tbsp oil.
  • On high heat stir-fry the chicken until they turn brown and crispy. Set aside.
  • In the same PAN, fry onion 5 minutes on medium heat.
  • Add bell pepper and 1 tbsp tamari mid way.


  • Serve chicken and potatoes in paper bags.
  • Enjoy!
Taiwanese Tea Eggs

Taiwanese Tea Eggs


Taiwanese Tea Eggs

Taiwanese Tea Eggs

Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
Hands-on Time 30 mins
Course Snack
Cuisine Taiwanese
Servings 6


  • 12 eggs washed
  • 4 bags black tea
  • 1/2 cup soy sauce or tamari
  • 2-4 tbsp (brown) sugar

Tea Eggs Culinary Spice Kit

  • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)


Step 1

  • Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

Step 2

  • In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
  • Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
  • Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

Step 3

  • Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
  • Optionally, reheat eggs in the liquid, not in the microwave.
  • Serve the eggs cold or warm.
  • Enjoy!