A spicy condiment made with rapeseed oil loaded with lots of chilli flakes and other spices. Great drizzled on noodles, dumplings and vegetables or used to give a complex spicy flavour to dishes.
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Prep Time 10 minutesmins
Cook Time 30 minutesmins
Course Condiments & Sauces
Cuisine Chinese
Servings 500ml
Ingredients
2teaspoonSichuan peppercorns*
2teaspoonscoriander seeds
5cloves
2star anise
Stick of cinnamon
500mlrapeseed oilor other neutral oil
30ggingerthinly sliced
5clovesgarlicoptional
½cupSichuan chilli flakesor gochugaru*
1tablespoonsweet paprika*optional
1tablespoonChinese black vinegar
2tablespoonstoasted sesame seeds
2teaspoonssalt
Instructions
If adding the garlic, prepare the cloves by peeling them and lightly smashing them so they mostly stay together but are bruised.
In a large heatproof bowl, we use a saucepan, add the chilli flakes, paprika, black vinegar, salt and sesame seeds. Mix together to incorporate.
Toast the dry spices in a pan over medium-high heat for 30 seconds then add oil, ginger and garlic. Bring the temperature of the oil to around 100°C (210°F) and then turn the heat to low. Try and keep the oil at a constant temperature of 100°C (210°F).
Cook the oil and the spices on low for 25 minutes. The spices, garlic and ginger should be gently bubbling. If the garlic looks like it’s about to burn it can be removed from the oil.
Once the oil has been cooking for 25 minutes turn the temperature up to high and continue to heat the oil to 180°C (356°F).
When the oil is at 180°C (356°F) immediately remove the oil from the heat. Place a mesh strainer over the chilli flakes, so that the whole spices, garlic and ginger does not get added to the bowl. Carefully using a ladle, ladle roughly a third of the oil over the chilli flakes then stir to coat all the flakes in the oil. The hot oil will cause the chilli to bubble up so be careful and pour slowly.
Watching the temperature of the oil, wait until it reaches around 120°C before adding the rest of the oil to the chilli flakes.
Wait until the oil has cooled before adding to a sterilised jar. Then it should be left to sit for a day before using to let the flavours infuse into the oil. The oil can be kept in the fridge for up to a month.
Notes
If using green Sichuan peppercorns use half the amount listed in the recipe.
For authentic Sichuan chilli oil use Sichuan chilli flakes. If you have a hard time finding good quality Sichuan chilli flakes or you want the oil to have a milder heat, then a quality gochugaru will give great results.
Adding paprika will give the oil a redder appearance without affecting the taste too much.