Chinese Chili Oil
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
20
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Calories
22 kcal
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Course
Condiments
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Cuisine
Chinese
Chinese Chili Oil
Description
The recipe begins by mixing red pepper flakes often from Sichuan style with water optionally to soften. Separately, vegetable oil is heated with white parts of green onion, ginger, and coriander until the aromatics wither and brown slightly. Whole spices including bay leaf, star anise, cassia cinnamon, Sichuan peppercorns, white peppercorns, and other Chinese spices like Amomum tsao-ko and amomum kravanh are added and cooked gently to release essential oils and deepen the aroma.
Once the spices and aromatics are browned and removed, the oil is heated to a slightly smoky stage. Portions of this oil are poured hot onto the pepper flakes in stages to fully infuse the chili base. Toasted white sesame seeds are added for nutty flavor and texture. The finished chili oil is stored airtight and can keep at room temperature for about a month.
This method creates a chili oil that balances heat with complex spice notes, suitable as a condiment for many Chinese dishes. Precision in timing and temperature is key to avoid burning and maintain fragrance.
Ingredients
- 1 cup red pepper flakes ,Sichuan style pepper flakes is fried before curshing
- 3 tbsp. water , optional
- 2 tbsp. white sesame seeds toasted
- 3 cups vegetable oil
Spices (it is ok to skip some of the spices, but keep the musts)
- 1 ginger must, thumb-sized piece
- 3 bay leaf must
- 4 star anise ,must
- 1 cassia cinnamon bark, or Chinese cinnamon
- 3 green onion must, white part
- 1 tsp. Sichuan peppercorn ,must
- 8 white pepper whole
- 1 Amomum tsao-ko ,Cao Guo
- 3 amomum kravanh ,White Dou Kou
Instructions
- Place around 1 cup of red pepper powder in a bowl. Stir in 3 tablespoons of clean water. Combine and let the pepper flakes absorb the water. If you want a crispy version, then skip mixing in the water.
- Pour around 3 cups of oil into a wok, add scallion, coriander, white onion, and smashed ginger first because they contain water. Heat over a slow fire until the aromatics begin to wither. Place all the spices in.
- Continue heating with slow fire for another 6 to 8 minutes until the contents are all withered and browned. Take out all of the spices and aromatics.
- Heat the oil for another 2 or 3 minutes until slightly smoky. Pour ⅓ of the oil to the bowl. Mix to combine.
- Repeat the above process twice to add all oil to the pepper flakes. Add toasted sesame seeds.
- Keep the chili oil in an air-tight container and this can be kept for up to one month at room temperature.
Notes
- This chili oil keeps well for up to one month when stored in an airtight container at room temperature.
- The nutritional information is calculated based on one bottle of the finished oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 47mg | 2% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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