A spicy Chinese Sichuan-style chili oil to spice up your condiment shelf--and any dish you like.
Cuisine: Asian, Chinese, Sichuan
Keywords:: chile, chili, chili oil, condiment, homemade, Sichuan, spicy, Szechuan
1/4cupred chili flakes, preferably Sichuan
2tablespoonsSichuan peppercorns, lightly crushed
1cupneutral vegetable oil, such as canola
2-inchpiece fresh ginger, peeled and finely chopped
Combine the chili flakes, peppercorns, and salt in a heat-proof bowl.
Heat the oil, bay leaves, ginger, star anise, and cinnamon stick in a saucepan over medium-high heat for about 3 to 4 minutes. When the oil reaches 250°F or looks thin like water and shimmers a bit.
Pour the hot oil mixture over the chili flake mixture, taking care in case any oil spatters. Stir gently and cool to room temperature. Store in a clean container. Some people leave theirs at room temperature, but I prefer to refrigerate mine because I am a bit paranoid about bacteria. This will keep for about a month, if not longer.