Chinese Chili Oil
A perfect Chinese chili oil combines strong aroma and bright red color
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup red pepper flakes ( ,Sichuan style pepper flakes is fried before curshing)
- 3 tbsp. water (, optional)
- 2 tbsp. toasted white sesame seeds
- 3 cups vegetable oil
- 1 thumb ginger (,must)
- 3 bay leaves (,must)
- 4 star anise (,must)
- 1 bark Chinese cinnamon
- 3 scallion whites (,must)
- 1 tsp. Sichuan peppercorn (,must)
- 8 whole white pepper
- 1 Amomum tsao-ko (,Cao Guo)
- 3 amomum kravanh (,White Dou Kou)
Instructions
- 1
Place around 1 cup of red pepper powder in a bowl. Stir in 3 tablespoons of clean water. Combine and let the pepper flakes absorb the water. If you want a crispy version, then skip mixing in the water.
- 2
Pour around 3 cups of oil into a wok, add scallion, coriander, white onion, and smashed ginger first because they contain water. Heat over a slow fire until the aromatics begin to wither. Place all the spices in.
- 3
Continue heating with slow fire for another 6 to 8 minutes until the contents are all withered and browned. Take out all of the spices and aromatics.
- 4
Heat the oil for another 2 or 3 minutes until slightly smoky. Pour ⅓ of the oil to the bowl. Mix to combine.
- 5
Repeat the above process twice to add all oil to the pepper flakes. Add toasted sesame seeds.
- 6
Keep the chili oil in an air-tight container and this can be kept for up to one month at room temperature.