# Chef John's Signature Oils

This recipe shows how to make four different types of signature oils for Chinese cooking: chili oil, assorted aroma oil, peppercorn oil, and green onion oil.

- Total time: 5 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- 150 g Dried Chili (Er Jing Tiao)
- 100 g White Sesame Seeds
- 200 ml Cooking Oil
- 250 g Green Onion
- 100 g Green Onion
- 150 g Shallot
- 150 g Celery
- 150 g Carrot
- 120 g Sichuan Peppercorn (Da Hong Pao)

## Instructions

1. Heat the cooking oil in a wok to 250°C (482°F).
2. Add the dried chili and white sesame seeds to a bowl. Pour hot oil over the mixture.
3. Strain the chili oil and keep it in a bowl.
4. Heat oil in the wok at low temperature.
5. Add 250g of chopped green onions and stir-fry until dark brown.
6. Remove the green onion and strain the green onion oil into a bowl.
7. Heat oil in the wok at low temperature. Add shallot, green onion, celery, and carrot, stir-fry until dark brown.
8. Remove the vegetables and strain the assorted aroma oil into a bowl.
9. Heat oil in the wok at 250°C (482°F).
10. Add Sichuan peppercorn to a bowl and pour the hot oil over it.
11. Strain the peppercorn oil and keep it in a separate bowl.

## Equipment

- wok
- ladle
- strainer
- bowl

## Source

- Original video: https://www.youtube.com/watch?v=M0owVYSepAY
- Recipe page: https://www.cliprecipe.com/recipe/264012ef-e649-473e-bab6-3345cbea68ed
- Extracted: 2025-02-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt