Chili oil

Great to have around: forms the basis of regular fried chicken dinners.



Simmer on low heat:

— neutral oil (like peanut), around 1 cup
— 5-10 broken red chilies, some seeds removed
— 1-2 scallions, chopped into medium pieces
— 3 cloves garlic, thin slices
— 3-4 tablespoons sichuan peppercorns, coarsely ground
— one bay leaf
— one star anise
— one cinnamon stick
— few peppercorns
— sliced ginger
Leave on low heat for 30 mins. Should be sizzling, but not too much. 

Take off heat. While still hot, strain into a bowl containing
— roasted sesame seeds (optional)
— red chili flakes

Keeps for ages in a jar, even without refrigeration.

Comments

  1. SonalOctober 26, 2020 at 5:34 PM

    I always have a jar of this in my fridge now. Most recently I drizzled it on a japanese style risotto with shitake, edamame, dashi, and sake and it was amazing on it!

    ReplyDelete

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