In my opinion, this chili oil is perfect for everything. Spicy chilli oil is a classic Chinese accompaniment to fried rice, dim sum (dumplings, spring rolls, steam buns etc.) noodles and more. It is not overly spicy, but it is excellent as an addition. I use it most often in a soup that lacks a bit of flavor, on top of the noodles, in stock, as a dip for dumplings and spring rolls, for pasta, on crisp bread. Yes, you can use it for what ever you feel like!
Ingredients
- 2 tbsp sichuan pepper (powder)
- 4 x whole dried red chili
- 15 clove garlic
- 3 x star anise
- ½ x cinnamon stick
- 1 x bay leaf
- 3 tbsp korean chili powder
- 1 tbsp soy sauce
- ½ tsp sugar
- ½ tsp salt
- 2 dl rape seed oil
Method
- Find the mortar and crush the Sichuan pepper coarsely. Coarsely break the dried chillies, mince or grate the garlic, add star anise, cinnamon stick, bay leaves, chilli powder, salt, sugar and soy sauce. Add all the ingredients except the oil to a bowl that can withstand high heat.
- Heat neutral oil until it is about 160-180 degrees. You can check this with a wooden spoon. If it starts bubbling around the wooden spoon, it is ready. I use rapeseed oil, but you can use other types of neutral oil. Stay away from olive oil, as it cannot withstand high temperatures.
- Pour the oil over all the good spices, stir a bit and let it bubble and extract all the flavour. Cool down. Transfer to a sterilized jar with a lid. Can be kept for months in the fridge, but my experience is that it doesn't last that long! ;)
- PUT IT ON EVERYTHING!
