DIY Chef Style SICHUAN CHILI OIL
Think like a cook!
If you like spicy food, you should definitely add this homemade Sichuan chili oil to your pantry. We like to drizzle it over our Smashed Cucumber Salad to add an extra dimension when the salad is paired with milder dishes. It’s also great on dumplings or as a finishing oil for soups. The hallmark of Sichuan chili oil is a balance between la—the concentrated heat from dried chiles—and ma—the numbing effect of Sichuan peppercorns. Blooming the aromatics in vegetable oil builds a pungent base. Asian chili powder is similar to red pepper flakes but is milder and more finely ground. A Sichuan chili powder is preferred, but Korean red pepper flakes, called gochugaru, are a good alternative.Serving
about 1½ cupsIngredients
- ½ cup Asian chili powder
- 2 tablespoons sesame seeds
- 2 tablespoons crushed Sichuan peppercorns
- ½ teaspoon salt
- 1 cup vegetable oil
- one 1-inch piece ginger
- 2 bay leaves
- 3 star anise pods
- 5 crushed cardamom pods
Procedure
- Place ½ cup Asian chili powder, 2 tablespoon sesame seeds, 1 tablespoon crushed Sichuan peppercorns, and ½ teaspoon salt in heatproof bowl.
- Heat 1 cup vegetable oil; one 1-inch piece unpeeled ginger, sliced into ¼-inch rounds and smashed; 2 bay leaves; 3 star anise pods; 5 crushed cardamom pods; and another 1 tablespoon crushed Sichuan peppercorns in small saucepan over low heat.
- Cook, stirring occasionally, until spices have darkened and mixture is very fragrant, 25 to 30 minutes. Strain oil mixture through fine-mesh strainer into bowl with chili powder mixture (it may bubble slightly); discard solids in strainer.
- Stir well to combine. Once cool, transfer mixture to airtight container and let stand for at least 12 hours before using.
(Oil can be stored at room temperature for up to 1 week or refrigerated for up to 3 months.)
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