Chili oil is one of those ingredients that is a staple in any Asian pantry. Full of flavor (and a lot of heat!), it can be used in sauces, swirled into stir-fry, or drizzled over noodles or rice. And yes, it goes just as well on eggs and avocado toast!
Ingredients:
- 1½-3 cups neutral oil
- 5 star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns
- 2 black cardamom pods
- 1 tablespoon galangal
- 2 teaspoons cloves
- 3 cloves garlic, crushed
- 1-2 shallots
- ½ cup Sichuan chili flakes
- 1-2 teaspoons salt
Instructions:
- Place the oil and aromatics in a pot with at least two inches of clearance between the oil and the rim of the pot. The amount of oil should be based on how many aromatics you use.
- Set the pot over medium heat to start, then progressively lower it to medium-low or low heat as the oil reaches 225-250° F. Little bubbles should slowly begin to rise from the aromatics.
- If you notice the spices sizzling vigorously or turning dark too quickly, reduce the heat. If you are not achieving small bubbles, slowly increase the heat. Stay around 200-225° F to prevent burning.
- Allow the aromatics to infuse for 30-60 minutes.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes.
- Heat the oil and pour it through a fine-meshed strainer, then pour it over the chili flakes. Stir in the salt, and allow the chili oil to cool.
- The chili oil can be stored in the fridge in an airtight container for up to 6 months.
