A perfect Chinese chili oil combines strong aroma and bright red color.
Total Time
10min
4.5
4 Ratings
Author: China Sichuan Food
Servings:
6
Ingredients
•
1/2
cup
Red Chili Powder
•
1
Tbsp
Toasted White Sesame Seeds
•
1/2
tsp
Sichuan Peppercorns
•
1
cup
Vegetable Oil
•
1
piece
Fresh Ginger
•
2
Bay Leaves
•
3
Star Anise
•
1
Chinese Cinnamon Bark
•
1
bunch
Scallions
•
4
cloves
Garlic
•
1/4
tsp
Cumin Seeds
Cooking Instructions
1.
Heat Fresh Ginger (1 piece), Bay Leaves (2), Star Anise (3), Chinese Cinnamon Bark (1), white part of Scallions (1 bunch), Sichuan Peppercorns (1/4 tsp), Garlic (4 cloves), Cumin Seeds (1/4 tsp) in Vegetable Oil (1 cup) over the slowest fire for around 5 minutes.
2.
Cook until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
3.
Place around 5 tablespoons of Red Chili Powder (1/3 cup) in a bowl.
4.
Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
5.
Add another 2 tablespoons of Red Chili Powder (2 Tbsp), Toasted White Sesame Seeds (1 Tbsp), and Sichuan Peppercorns (1/4 tsp) in the bowl.
6.
Pour in the remaining half of the oil again.
7.
The red oil will turn bright red after 24 hours. Keep the chili oil in air-tight container and this can be kept up to one month in room temperature. Enjoy!
Nutrition Per Serving
CALORIES
324
FAT
36.4 g
PROTEIN
0.5 g
CARBS
2.4 g
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