Homemade Sichuan-style Chilli Oil
Homemade chilli oil is essential if you want to enjoy authentic Chinese cuisine. I always keep a jar of this chilli oil in my home to accompany fried rice or dumplings. Once you experience how aromatic chilli oil can be, you’ll never live without this. It’s even delicious with pasta or pizza!
Makes ca. 300mL chilli oil
1. Prepare a heat resistant container and mix below:
- 4 Tablespoon dry chilli flakes. I like to use Sichuan chilli flakes. You can buy them at Lian Hua Supermarket
- 1 Tablespoon Sichuan pepper corn or black pepper corn
- 2 Star Anise
- 1-2 dry Bay leaves
- 2-3 cloves of garlic, sliced thinly
- 0.5 teaspoon salt
- 1 small cinnamon stick
- 2 Tablespoon peanuts without skin (optional)
2. Heat up 200mL oil (sunflower oil or Rapsöl) until 160-180C: put a wooden chopstick in the oil and bubbles should come off the chopstick – that means the temperature has reached perfectly.
3. Pour the hot oil into the ingredients and stir. The hot oil should roast the spices while bubbling. Cover and let it sit for 1 hour to overnight for stronger flavor.
Keeps for 3-4 months in refrigerator in a glass jar with lid.