Yields:
8 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
Chili oil is a widely used condiment known for its unique spicy flavor and versatile applications. From stir-fries to noodle dishes, from hot pot to barbecue, chili oil is an indispensable seasoning.
Ingredients
Adjust Servings
Instructions
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In a medium-sized heatproof bowl, mix crushed red pepper flakes and salt together. Place sesame seeds on top of the crushed red pepper mixture. Set aside for later use.
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Heat a wok over medium-high heat and pour in the oil. Add onions, scallions, and ginger slices. Fry until golden brown, then remove the onions, scallions, and ginger slices from the oil and discard them.
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Place Sichuan peppercorns, bay leaves, cinnamon and star anise into the wok. Continue to heat the mixture on low heat for about 10-15 minutes, stirring occasionally, until the oil becomes fragrant. Once the spices turn golden brown, carefully remove them from the oil and discard.
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In the wok, heat the oil over low heat until it reaches around 350°F/175°C. Turn off the heat immediately. If the oil temperature is too high, remove the wok from heat and let it cool for a couple of minutes.
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Pour the oil over the chili flakes mixture and quickly stir to distribute evenly, to prevent the chili flakes from burning. Add the black rice vinegar to the chili oil, then you can smell the aroma.
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Once the chili oil has cooled down, pour it into a clean, heat-resistant container. Seal the container tightly and store the chili oil in the refrigerator for up to 2 weeks.
Notes
Chili oil can be used as a condiment or in various dishes, such as stir-fries, noodles and dumplings, to add a spicy and aromatic kick to your culinary creations. Enjoy your homemade chili oil!