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  • Writer's pictureDeborah Kade

Homemade Sichuan Style Chili Oil

"Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisine, and elsewhere. It is particularly popular in western Chinese cuisines such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.

Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic or paprika.

Recipes targeted to Western cooks also suggest other popular oils such as canola, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids."

This recipe makes approximately 300 ml chili oil.

1. Prepare a heat resistant container and mix below: ( I used a Pyrex measuring cup)

  • 4 Tablespoon dry chili flakes or (Sichuan chili flakes)

  • 1 Tablespoon Sichuan pepper corn or black pepper corn

  • 2 Star Anise

  • 2 to 3 dry Bay leaves

  • 2-3 cloves of garlic, sliced thinly

  • 1/2 teaspoon salt

2. Heat up 200ml oil (sunflower, canola or vegetable) until 160-180C: put a wooden chopstick in the oil and bubbles should come off the chopstick – that means the temperature has reached perfectly or use a thermometer.

3. Pour the hot oil into the ingredients and stir. The hot oil should roast the spices while bubbling. Cover and let it sit for 1 hour to overnight for stronger flavor.

Keeps for 3-4 months in refrigerator in a glass jar with lid.

I use this chili oil for fried rice and dumplings. It is also delicious on pizza or to spice up pasta.

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