How To Make Chili Oil
I've always felt that store-bought chili oil just doesn't taste as good as homemade. I’ve previously shared a recipe for making your own chili oil, but today’s version is an upgraded recipe that can be used to cook a variety of dishes.
INGREDIENTS
- 250g Chili Seeds
- 250g Chili Powder
DIRECTIONS
Prepare all ingredients:
500g canola oil, 250g chili seeds, 250g chili flakes, 3 walnuts, 10g peanuts, 3 cinnamon sticks, 3-4 bay leaves, 5g Chinese five-spice powder, 8g sesame seeds, 2 cardamom pods, 4g five-spice powder, 6g chicken powder, 6g salt, 4g sugar.
Peel and crush the walnuts, crush the peanuts, and lightly smash the cardamom pods.
Heat the canola oil in a pan. Add the cardamom pods, cinnamon sticks, bay leaves, Sichuan peppercorns, and star anise to the oil. Simmer over low heat for 5-8 minutes.
Tip:
Canola oil adds more flavor to the chili oil, and the oil should be about twice the amount of the chili flakes.
Once the spices have turned color, use a slotted spoon to remove the solids, leaving behind the infused oil. Let the oil cool slightly for about 2 minutes.
Tip:
Don’t pour the freshly cooked oil over the chili flakes immediately. If the oil is too hot, it can burn the chili flakes.
Mix the chili seeds, chili flakes, crushed walnuts, crushed peanuts, sesame seeds, five-spice powder, chicken powder, salt, and sugar together until well combined.
Slowly pour the oil into the chili mixture, stirring constantly (adding the oil in small batches), until everything is thoroughly mixed.
Finally, sprinkle some fresh sesame seeds on top, and your perfect chili oil is ready to enjoy.