Sichuan chili oil
Fiery in the mouth and fiery in appearance, this infused oil is flavored by Sichuan peppercorns, ginger, garlic, bay leaves, onion, star anise, cumin and Chinese five-spice powder. Use it for dipping, drizzling, or as the base for chili sauces.
Servings 1 cup
Ingredients
- 2 tablespoons Sichuan peppercorns
- 3 slices ginger
- 1 red onion halved
- 2 bay leaves
- 2 star anise
- ½ teaspoon cumin
- 3 to 4 cloves garlic lightly pounded
- 1 ¼ cups cooking oil
- 2 to 4 tablespoons dried chili flakes
- 1 teaspoon five-spice powder
- 2 tablespoons toasted sesame seeds
Instructions
- Arrange the ginger, onion, star anise, bay leaves, cumin and garlic on the bottom of a thick frying pan so that they are in a single layer.
- Pour in the cooking oil.
- Over very low heat (less than 250F ideally), cook the spices until softened and lightly browned. Be extra careful not to burn them.
- While the spices cook, whisk together the chili flakes, five-spice powder and sesame seeds in large HEAT-PROOF bowl.
- When the spices are nicely browned, strain the oil directly into the chili flakes mixture. Stir.
- Cover the Sichuan chili oil loosely and leave to steep for at least three hours.