Chinese Chili Oil

  • PrepTime: 10 Mins
  • CookTime: 10 Mins
  • TotalTime: 20 Mins

Ingredient

  1. 7 tablespoons red pepper flakes ,Sichuan style pepper flakes is fried before curshing
  2. 1 tablespoon toasted white sesame seeds
  3. 1/4 teaspoon Sichuan peppercorn
  4. 1 cup vegetable oil or 1/2 cup more for adjusting
  5. Spices (it is ok to skip some of the spices, but keep the musts)

  6. 1 thumb ginger ,must
  7. 2 bay leaves ,must
  8. 3 star anise ,must
  9. 1 bark Chinese cinnamon
  10. 3 scallion whites ,must
  11. 1/4 teaspoon Sichuan peppercorn ,must
  12. 4 cloves
  13. 1/4 teaspoon whole cumin seeds
  14. 1/8 teaspoon fennel seeds
  15. 1 Amomum tsao-ko ,Cao Guo
  16. 3 amomum kravanh ,White Dou Kou

Instruction

  1. Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
  2. Place around 5 tablespoons of red pepper powder in a bowl.
  3. Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
  4. Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.