Chili Oil
Chili oil is one of the pantry staples I always keep in my kitchen. I consider it a cheater ingredient because a few drops of it can make almost any dish taste immediately better. These days, you can buy high-quality chili oil produced in small batches (such as Blank Slate Kitchen), but this homemade oil is inexpensive to make and you can guarantee maximum freshness. Once you’ve tried out this chili oil recipe, you’ll be surprised by how straightforward it is and that it takes less than ten minutes to make.
This recipe was excerpted from 'Chinese Homestyle' by Maggie Zhu. Buy the full book on Amazon.
To test the oil temperature without a thermometer, add a thin slice of ginger to the oil. When the ginger starts to wither and turn golden brown, immediately turn off the heat. Remove and discard the ginger. This method may not always be accurate depending on your stove, so for a more accurate result, use a thermometer.
Recipe information
Yield
Makes 1 cup
Ingredients
Preparation
Step 1
Add the chile flakes, five-spice powder, sesame seeds, Sichuan pepper, star anise, and bay leaves to a heatproof ceramic bowl that can hold at least 2 cups (480 ml) of liquid. Place the bowl on a heat-resistant coaster or trivet.
Step 2
In a small skillet or saucepan, heat the oil over medium-high heat until it reaches 370°F and no higher than 400°F. Remove from the heat immediately.
Step 3
Carefully pour the oil or use a ladle to transfer it into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the oil is bubbling, use a metal spoon to gently stir the spices so that they cook thoroughly.
Step 4
Once the oil has cooled a bit, scoop out and discard the star anise and bay leaves. The oil is now ready to use; its flavor will mature if you let it rest at room temperature for a day, allowing the spices to infuse into the oil.
Step 5
Store the oil in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 6 months.
