How to Make Chili Oil (辣椒油)

From: omnivorescookbook.com

Yields: 1 Servings

Ingredients

  • 4 tablespoons Chinese chili flakes ((*footnote 1))
  • 2 teaspoons five spice powder
  • 3 tablespoons toasted sesame seeds
  • 1 teaspoon ground Sichuan peppercorn
  • 1 whole star anise ((Optional))
  • 2 bay leaves
  • 1 cup vegetable oil ((or grapeseed oil))
  • 1 piece thinly sliced ginger ((Optional))

Steps

  • Step 1Combine chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorns, and bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.
  • Step 2Heat oil in a wok (or a skillet) over medium-high heat. Add ginger. When the ginger starts to wither and turns golden brown, immediately turn off the heat. The oil should reach 370 degrees F (190 C) and no higher than 400 F (200 C) if read with an instant thermometer.
  • Step 3Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook thoroughly.
  • Step 4When the oil cools down a bit, scoop out and discard the star anise and bay leaf.
  • Step 5The oil is now ready to use! Its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil.
  • Step 6The oil can be stored covered at room temperature for two weeks, or up to six months in the fridge in an airtight container.