Sichuan Chili Oil
Very tasty and satisfying
Servings: 20
Cost: £15
Equipment
- 1 Heat proof bowl
- 1 Small saucepan
Ingredients
- 240 ml neutral oil such as rapeseed, sunflower, or peanut oil
- 30 g Sichuan peppercorns
- 50 g dried chili flakes preferably Sichuan chili flakes; adjust for desired spice level
- 5 g paprika optional, for color
- 2-3 star anise
- 2-3 bay leaves
- 1 small cinnamon stick
- 5 g fennel seeds
- 2 cloves of garlic finely chopped
- 1 small piece of fresh ginger about 10 g, sliced
- 10 g sesame seeds optional, for garnish
- 5 g salt
Instructions
Prepare the chili flakes:
- Place the chili flakes, paprika (if using), and salt in a heatproof bowl. Set aside.
Heat the oil:
- Pour the oil into a small saucepan and heat gently over medium heat.
- Add the Sichuan peppercorns, star anise, bay leaves, cinnamon stick, and fennel seeds. Let the spices infuse for about 5-7 minutes until the oil is aromatic. Take care not to burn the spices.
Add the aromatics:
- Add the garlic and ginger slices to the oil. Stir gently and allow them to sizzle for 1-2 minutes.
Strain the oil:
- Remove the saucepan from the heat and strain the oil through a fine sieve to remove the solid spices, garlic, and ginger.
Pour the hot oil over the chili flakes:
- Carefully pour the hot oil over the chili flakes. You should hear a sizzling sound as the oil cooks the chili flakes, releasing their flavor and aroma.
Add sesame seeds (optional):
- Stir in the sesame seeds for added texture and a nutty flavor.
Cool and store:
- Allow the chili oil to cool completely before transferring it to a clean, airtight jar.
Notes
Storage Tips: Store in the refrigerator for up to 1 month, or at room temperature for 2-3 weeks.
Usage:
Perfect as a dipping sauce, in stir-fries, over noodles, or as a garnish for dumplings.
Perfect as a dipping sauce, in stir-fries, over noodles, or as a garnish for dumplings.