Chinese Chilli Oil From Scratch
Making Chinese Chilli Oil from scratch not only will save you lots of money, but will also give you the opportunity to tailor it to your own taste and needs by controlling the level of spice and depth of it.
Servings: 1 jar
Equipment
Ingredients
...for the dry mix...
- 25 g Chilli Flakes
- 1 tbsp Ground Chilli
- 1/2 tsp Ginger Powder* omit if using fresh ginger
- 1/2 tsp Sea Salt
...for the flavoured oil...
- 250 g Vegetable Oil
- 3 Slices Fresh Ginger* omit if using powder
- 2-3 Bay Leaves depending on size
- 2 Garlic Cloves crushed
- 2 Spring Onions aka green onions or scallions - stalks
- 1 Piece Cinnamon small piece of bark
- 1 Star Anise
- 1 tsp Sichuan Peppercorn
- 1 tsp Fennel Seeds
Instructions
- Gather all the ingredients for the dry mix and combine them in a heat proof bowl.
- In a pan pour the vegetable oil and all the spices and aromatics. Simmer over low heat until the green onions are well caramelized (this step might between 15 to 25 minutes, do not be temped to turn on the heat, as you will end up with burnt flavour as opposed as an aromatic infused oil).
- Place a fine strainer over the bowl with the dry ingredients, and pour over the hot oil. Be careful as the dry ingredients might start bubbling quite intensively due to the temperature shock. This is exactly what we are looking for.
- Remove the strainer and stir the mixture well with a clean spoon, then allow it to cool down completely uncovered.
- Transfer to a mason jar or clean glass pot, pop the lid on and allow to infuse for 24 hours before use.