Chinese Chili Oil

20 mins
Serves 1
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Directions

  1. 1Add dried red chilies into a food processor or substitute with Sichuan chili flakes and process into smaller flakes.
  2. 2Add dried red chilies into a food processor or substitute with Sichuan chili flakes and process into smaller flakes.
  3. 3Add dried red chilies into a food processor or substitute with Sichuan chili flakes and process into smaller flakes.
  4. 4Transfer to a heatproof bowl.
  5. 5Transfer to a heatproof bowl.
  6. 6Transfer to a heatproof bowl.
  7. 7Add garlic, Sichuan pepper, and salt.
  8. 8Add garlic, Sichuan pepper, and salt.
  9. 9Add garlic, Sichuan pepper, and salt.
  10. 10Over low heat, add oil to a wok.
  11. 11Over low heat, add oil to a wok.
  12. 12Over low heat, add oil to a wok.
  13. 13Once oil is hot, add onions, ginger, star anise, cinnamon stick, bay leaves, and cloves.
  14. 14Once oil is hot, add onions, ginger, star anise, cinnamon stick, bay leaves, and cloves.
  15. 15Once oil is hot, add onions, ginger, star anise, cinnamon stick, bay leaves, and cloves.
  16. 16Give it a mix and simmer for 20 minutes, stirring occasionally.
  17. 17Give it a mix and simmer for 20 minutes, stirring occasionally.
  18. 18Give it a mix and simmer for 20 minutes, stirring occasionally.
  19. 19Remove and discard the aromatics.
  20. 20Remove and discard the aromatics.
  21. 21Remove and discard the aromatics.
  22. 22Carefully pour hot oil over the chili flakes in the heatproof bowl.
  23. 23Carefully pour hot oil over the chili flakes in the heatproof bowl.
  24. 24Carefully pour hot oil over the chili flakes in the heatproof bowl.
  25. 25Immediately stir to prevent burning.
  26. 26Immediately stir to prevent burning.
  27. 27Immediately stir to prevent burning.
  28. 28Let it cool down.
  29. 29Let it cool down.
  30. 30Let it cool down.
  31. 31Transfer to a resealable jar.
  32. 32Transfer to a resealable jar.
  33. 33Transfer to a resealable jar.
  34. 34Store in the fridge. It should last six months.
  35. 35Store in the fridge. It should last six months.
  36. 36Store in the fridge. It should last six months.

Ingredients

  • 1 cup dried red chilies
  • 1 cup dried red chilies
  • 1 cup dried red chilies
  • 1 cup Sichuan chili flakes
  • 1 cup Sichuan chili flakes
  • 1 cup Sichuan chili flakes
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 teaspoon Sichuan pepper
  • 1 teaspoon Sichuan pepper
  • 1 teaspoon Sichuan pepper
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup oil
  • 1 cup oil
  • 1 cup oil
  • 1 medium onions
  • 1 medium onions
  • 1 medium onions
  • 1 piece ginger
  • 1 piece ginger
  • 1 piece ginger
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 3 cloves
  • 3 cloves
  • 3 cloves

Equipment

food processorwokheatproof bowlresealable jar
Chinese Chili Oil | Clip Recipe